Chicken Or Salmon In A Zesty Lemon Cream Sauce Recipes

SALMON WITH LEMON CREAM SAUCE

Steps:

• Cook the sauce: Pour the lemon juice, broth, and cream into a small pot and bring to a simmer. Immediately lower the heat to low, cover the pot, and simmer gently for 10 minutes. Add salt and pepper to taste. The last minute or two, uncover the pot and increase the heat to high to reduce the sauce a bit.
• Prep the salmon: While the sauce is cooking, check the salmon for any stray scales (if skin-on). Use needle nose pliers to remove any pin bones.
• Cook the salmon fillets: Add the oil to a sauté pan large enough to fit the fillets in one layer. Heat the pan on high and let the pan heat up for 90 seconds. Lay the fillets in the hot pan and lower the heat to medium. Let the fillets sizzle steadily for 3 to 5 minutes, depending on how thick the fish is. A 1-inch-thick fillet will take about 5 minutes. With a metal spatula, gently turn the fillets over. Cook for another 1 to 5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.
• Pour lemon cream sauce over the salmon: Place the salmon fillets on plates and pour lemon cream sauce over them and sprinkle with chopped parsley to serve. If you've crisped up the skin, serve the fillets skin-side up so they stay crispy. Otherwise, serve the fillets skin-side down.

HERB CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.

CHICKEN (OR SALMON) IN A ZESTY LEMON CREAM SAUCE

Steps:

• Sprinkle chicken breasts with salt and pepper.
• Lightly dredge with flour, shaking off excess.
• Sauté chicken breasts in olive oil until light brown and cooked through, approximately 4 minutes per side.
• Place chicken aside in a pretty dish or platter.
• Add another tablespoon of oil to pan, if necessary, and sauté garlic over medium heat for one minute.
• Reduce heat to low and add the lemon juice, capers, and lemon-pepper seasoning. Cook for five minutes.
• Add the sour cream and cook for five more minutes, or until heated through.
• Pour sauce over chicken and serve immediately.

ZESTY LEMON CHICKEN

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

SAUTEED CHICKEN IN LEMON CREAM SAUCE

Steps:

• Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt & pepper.
• Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter; cover with foil and keep warm.
• Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 minute, scraping up brown bits.
• Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
• Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.
• Pour sauce around chicken. Sprinkle with remaining Parmesan and parsley. Garnish with lemon if desired.

CHICKEN BREASTS IN LEMON CREAM SAUCE

Steps:

• Melt 3 tbs butter in a large skillet over medium heat.
• Add mushrooms and saute until tender.
• Remove with a slotted spoon and set aside.
• Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
• Melt remaining 3 tbs butter in skillet.
• Add chicken and saute 5 to 6 minutes on each side or until golden brown.
• Transfer chicken to a serving platter (keep warm).
• Add broth to skillet, scraping up browned bits.
• Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
• Stir in cream and lemon juice.
• Cook over medium heat until slightly thickened.
• Stir in mushrooms, white pepper& salt to taste.
• Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
• Serve over rice or noodles.