LEMON CHICKEN
This easy lemon chicken recipe is perfect for a weeknight dinner! Not too lemony, just right. It's made with garlic, butter, lemon, thyme, and rosemary.
Provided by Elise Bauer
Categories Dinner Budget Chicken Chicken Thigh Lemon Chicken
Time 1h55m
Yield 6
Number Of Ingredients 10
Steps:
- Let the chicken rest: Remove from the oven and let the chicken rest, covered in foil, for 10 minutes before serving.
- Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice , buttered noodles , angel hair pasta , or mashed potatoes .
Nutrition Facts : Calories 599 kcal, Carbohydrate 3 g, Cholesterol 394 mg, Fiber 1 g, Protein 73 g, SaturatedFat 10 g, Sodium 540 mg, Sugar 0 g, Fat 31 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
CHICKEN ALMONDINE
My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.
Nutrition Facts : Calories 680 calories, Fat 46g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 1308mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
LEMON CHICKEN ALMONDINE
Actually, this recipe has a lot of Dijon mustard in it as well, which goes very nicely with the lemon flavor. You can vary the amount of Dijon or garlic to your taste.The original recipe called for 6 chicken breasts, but I made it with 2 (just for my daughter and me) with the original amount of sauce. I thought this amount turned out to be perfect for just the 2 chicken breasts.(I probably like it saucy!) I'm sure you could double the recipe, although you probably wouldn't want to double the olive oil. If you are using a reduced salt chicken broth you might want to add a teeny bit salt. Cooking time includes marinating time.
Provided by Semra22
Categories Chicken Breast
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
- Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
- Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
- Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
- Remove the chicken to a plate.
- Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
- Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
- Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.
SLOW-COOKER LEMON CHICKEN ALMONDINE
Our Slow Cooker Lemon Chicken Almondine recipe will have you saying 'More, please!' Enjoy a wide range of full flavors with this slow-cooker dish tonight.
Provided by My Food and Family
Categories Chicken
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place beans and shallots in slow cooker. Top with chicken pieces; sprinkle with dill weed and pepper. Mix broth and lemon juice; pour over chicken. Cover with lid.
- Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
- Remove chicken and vegetables with slotted spoon to serving dish; cover to keep warm.
- Beat Neufchatel and lemon zest in large bowl with mixer until smooth. Gradually add cooking liquid from slow cooker, beating after each addition until blended. Spoon sauce over chicken and vegetables; sprinkle with nuts.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g
TANGY CHICKEN ALMONDINE
Don't let the simplicity of the ingredients fool you - this is a great, quick way to prepare chicken breasts.
Provided by Marie
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of plastic wrap and pound until thin.
- Mix flour, salt and pepper and dredge chicken breasts in the mixture.
- Over medium high heat, melt 2 T butter in skillet and cook chicken breasts til brown and fork tender.
- Remove chicken to serving platter.
- In same skillet, over medium heat, add 1 T butter and cook almonds until lightly browned.
- Stir in lemon juice and parsley.
- Spoon sauce over chicken.
CHICKEN ALMONDINE
Make and share this Chicken Almondine recipe from Food.com.
Provided by Chicagopm
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute almonds in butter in a large skillet over medium heat until lightly browned.
- Remove with a slotted spoon, reserving butter in skillet.
- Set almonds aside.
- Combine flour, rosemary salt and pepper.
- Dredge chicken in flour mixture.
- Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
- Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
- Remove chicken to a serving platter, reserving juices in skillet.
- Set chicken aside and keep warm.
- Bring juices to a boil; stir in reserved almonds.
- Spoon almond mixture over chicken.
CHICKEN AMANDINE
I don't remember where this recipe came from but it is quick, easy, and good...the three things that I am always looking for in a recipe. Served with rice and broccoli, it is much requested meal.
Provided by Denise in da Kitchen
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
- In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
- Remove chicken to platter.
- In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
- Stir in lemon juice.
- Spoon sauce over chicken.
- Garnish with parsley sprigs.
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