Chicken In Savory Lemon Sauce Recipes

LEMON SAUCE FOR CHICKEN

Steps:

• In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
• Return mixture to a boil.
• Blend together cornstarch and cold water and stir into the lemon sauce.
• Cook until thickened, stirring frequently and adjust seasoning to taste.

LEMON CHICKEN IN SAVORY CHAMPAGNE SAUCE

Steps:

• With a sharp knife, cut chicken breasts in quarters, lenghtwise.
• Arrange in a single layer in a large glass baking dish.
• In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
• Pour over chicken breasts.
• Cover and refridgerate for 6 hours or overnight.
• Preheat oven to 375*.
• Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
• Meanwhile, pour cognac in small saucepan.
• Warm it and flame it with a match.
• When flames subside, add butter and saute lemon slices for 2 minute per side.
• Add champagne to saucepan and cook over high heat until reduced by half.
• Whisk in the cream and creme fraiche.
• Boil to the consistency of thick creme.
• Add remaining 2 tbsp chopped savory.
• Arrange chicken and tomatoes on plates.
• Spoon over sauce and garnish with lemon slices.

SAVORY LEMON CHICKEN

Steps:

• Spray medium skillet with cooking spray and heat over medium-high heat 1 minute.
• Add chicken and cook 10 minutes or until browned.
• Set chicken aside.
• Add soup, chicken broth, pepper, parsley, lemon juice and paprika.
• Heat to a boil.
• Return chicken to pan.
• Reduce heat to low.
• Cover and cook 5 minutes or until chicken is no longer pink.
• If desired, garnish with lemon slices and fresh basil.