QUICK SAUTéED LEMON AND GARLIC CHICKEN
Steps:
- Cut the chicken in very thin slices crosswise (widthwise)
- In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.
- Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.
- Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
- Remove from heat, add the parsley and blend.
- Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges.
LEMONY CHICKEN SAUTé
The fresh taste of lemon and green onions make this healthy chicken entree mouth-watering good.
Provided by Land O'Lakes
Categories Lemon Chicken Main Course Meat, poultry, and seafood Fruit
Yield 4 servings
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of waxed paper.
- Melt Fresh Buttery Taste Spread in 10-inch skillet until sizzling; add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken occasionally, 5-6 minutes or until no longer pink. Place chicken on serving platter; keep warm.
- Add lemon juice to drippings in pan. Cook, stirring constantly, 2-3 minutes or until heated through. Add green onions and mushrooms. Continue cooking 1-2 minutes or until heated through. Spoon mixture over chicken. Garnish with lemon slices and parsley.
Nutrition Facts : Calories 250 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 95 milligrams, Sodium 280 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Sugar grams, Protein 37 grams
SAUTéED CHICKEN WITH MEYER LEMON
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes. Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water. You'll end up with lemon slivers that are at once salty, sweet, sour and bitter - and far more interesting than they should be given the amount of work that went into them. They get even better when you fry them in oil, letting their flavors caramelize and turn honeyed. This technique works particularly well with Meyer lemons but regular lemons can work, too. If you use this substitution, blanch them in plain water twice before simmering them in the sugar-salt mixture.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
- Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
- Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
- Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 395 milligrams, Sugar 6 grams, TransFat 0 grams
CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH
Steps:
- Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
- Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
- When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
- Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
- Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
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