Lemon Chicken Alfredo Sauce Recipes

LEMON GARLIC CHICKEN ALFREDO

Lemon Garlic Chicken Alfredo image

My family loves this. It's very rich tasting without all of the extra fat and calories found in normal alfredo sauce.

Provided by foodie101

Categories Chicken Breast

Time 25m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons flour
2 tablespoons light butter
1 cup 1% low-fat milk
2 garlic cloves, pressed
1/2 cup parmesan cheese
1 teaspoon lemon pepper
1/4 teaspoon salt
1/2 teaspoon basil
1 pinch cayenne pepper
1/2 teaspoon cooking sherry
1 cup cooked chicken
1 tablespoon lemon juice

Steps:

Saute garlic and butter. Whisk in flour and milk. Slowly add remaining ingredients.
Serve over cooked angel hair or pasta of choice. May add steamed vegetables if desired.

Nutrition Facts : Calories 194.2, Fat 10.5, SaturatedFat 5.7, Cholesterol 48, Sodium 422.7, Carbohydrate 7.5, Fiber 0.2, Sugar 3.4, Protein 16.4

LEMON CHICKEN ALFREDO SAUCE

Lemon Chicken Alfredo Sauce image

Creamy chicken and Alfredo sauce with a lemon twist. Serve over noodles.

Provided by Ryan Smith

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 skinless, boneless chicken breasts, chopped
¼ medium onion, chopped
1 tablespoon garlic powder
1 (8 ounce) package cream cheese
½ cup milk, or more as needed
2 tablespoons chopped fresh basil
1 small lemon, juiced
1 teaspoon dried rosemary
salt to taste
½ (10 ounce) package frozen peas, or to taste

Steps:

Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 12.4 g, Cholesterol 96.3 mg, Fat 31.9 g, Fiber 3 g, Protein 19.6 g, SaturatedFat 14.5 g, Sodium 286.7 mg, Sugar 4.3 g

LEMON-DIJON CHICKEN SKILLET

Lemon-Dijon Chicken Skillet image

This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 teaspoons Dijon mustard
1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
2 teaspoons finely chopped garlic
2 teaspoons lemon juice
6 bone-in chicken thighs, skin removed (about 1 1/2 lb)
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine (such as Sauvignon Blanc)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon chopped Italian (flat-leaf) parsley

Steps:

In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g

LEMON SAUCE FOR CHICKEN

Lemon Sauce for Chicken image

I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.

Provided by ReeLani

Categories Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 cups chicken broth
1/2 cup fresh lemon juice
3/4 cup sugar
1 lemon, zest of
1/4 cup cornstarch
1/4 cup cold water

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 GARLIC ALFREDO SAUCE

Lemon Garlic Alfredo Sauce image

To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. Also, when adding cheese to any sauce (or soup) you need to make sure the temperature of the sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps) and results in a less than smooth end product. Serve over your favorite pasta.

Provided by gailanng

Categories Sauces

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

zest from 1 fresh lemon
2 lemons, juice of, fresh
1/4 cup butter
2 cups heavy cream
2 garlic cloves, minced
1 cup parmesan cheese, freshly grated
1/2 cup romano cheese, freshly grated
1 teaspoon ground black pepper
salt

Steps:

Zest a lemon using a zester or a fine grater; set aside.
Juice two lemons with a citrus reamer or juicer; set aside.
In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
Add fresh lemon juice and lemon zest.
Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
Sprinkle with black pepper and salt to taste.

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