LEMON CHICKEN SAUTE
Make and share this Lemon Chicken Saute recipe from Food.com.
Provided by Manami
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
- Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
- Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
- Place chicken on serving platter; keep warm.
- Add lemon juice to drippings in pan.
- Add green onions and mushrooms.
- Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
- Garnish with lemon slices and parsley.
Nutrition Facts : Calories 220, Fat 10.2, SaturatedFat 5.9, Cholesterol 88.7, Sodium 285.9, Carbohydrate 4.2, Fiber 0.9, Sugar 1.1, Protein 27.5
ARTICHOKE CHICKEN SAUTE
"This is a fast but elegant entree that is perfect for company," writes Nancy Dreher of Birmingham, Alabama. "I've also made it with shrimp in place of chicken and asparagus or broccoli instead of artichokes," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes. , Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.
Nutrition Facts :
CHICKEN SAUTE WITH ARTICHOKES, LEMON AND MINT
Make and share this Chicken Saute With Artichokes, Lemon and Mint recipe from Food.com.
Provided by bigbadbrenda
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken between 2 sheets of plastic wrap and pound with a pan or mallet until 1/2 inch thick.
- Sprinkle with salt and pepper on both sides.
- In a large skillet ,heat 2 teaspoons of olive oil on medium heat.
- Add chicken and cook 12 to 14 minutes or until browned on both sides and the chicken loses its pink color ., turning over once.
- Take chicken out and transfer to a shallow serving bowl and cover with foil to keep warm.
- In the same skillet and remaining 2 tsp of oil and heat on medium heat until hot.
- Add artichokes and cook 3 min or until browned, stirring occasionally.
- Stir in broth and heat to boiling point on medium heat .
- Boil for 3 minutes or until liquid is reduced by 1/2.
- Remove from heat and stir in lemon juice and mint.
- Spoon artichoke sauce over chicken, top with the feta cheese.
- Garnish with a few chopped mint leaves.
Nutrition Facts : Calories 226.5, Fat 8.5, SaturatedFat 2.5, Cholesterol 76.8, Sodium 352.9, Carbohydrate 5.8, Fiber 2.6, Sugar 0.6, Protein 31.2
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