Lemon Marsala Chicken Breasts Recipes

CHICKEN MARSALA

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

LEMON-BASIL CHICKEN MARSALA

Steps:

• Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third., Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

LEMON MARSALA CHICKEN BREASTS

Steps:

• Trim chicken.
• Cut chicken breast in half -- pound nice and flat.
• Heat butter and oil together in skillet.
• Dredge chicken in flour (mixed with salt and pepper to taste).
• Shake of excess flour.
• Dip chicken in beaten eggs.
• Saute in hot fat until golden on both sides.
• Drain on paper towel.
• Place in shallow baking dish.
• Make sauce;.
• Melt butter in saucepan.
• Add garlic and shallots. Saute for a minute.
• Add flour, stirring constantly. DO NOT ALLOW MIXTURE TO BROWN.
• Add stock and Marsala and continue to stir until smooth and slightly thickened.
• Add lemon juice.
• Pour sauce over chicken and bake until tenders (30 min).
• Preheat oven to 375.
• Sprinkle with fresh parsley and add fresh lemon slices when serving.

LEMON CHICKEN BREASTS

Steps:

• Line a large ovenproof pan and arrange the ginger slices on the bottom.
• Place the chicken breasts on top of the ginger.
• Mix the soy sauce, lemon juice, and honey; pour over chicken.
• Roast in 350* oven for 25 min or until breasts are tender.