LIMON CHICKEN
Steps:
- Season both sides of the chicken liberally with salt and pepper. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes. Season with salt and pepper, stir in the yellow chile and return the chicken to the pan. Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through. Add the lemon juice and cook another 10 minutes, to allow flavors to meld.
LEMON CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
- Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
CREAMY LEMON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, cut the chicken breasts in half, widthwise.
- Lay chicken flat and season both sides with salt and pepper.
- Gently coat the chicken pieces in the flour, shaking off any excess.
- Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
- Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
- Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
- Add the rest of the stock and the cream and stir.
- Season with salt and pepper, and add the lemon juice.
- Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
- Spoon the sauce over the chicken.
- Remove from heat. Sauce will thicken as it cools.
- Serve with parsley and extra sauce.
- Enjoy!
Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
LEMON CHICKEN
Steps:
- Separate the tenderloins from the breasts. Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the olive oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest and lemon juice into chicken broth.
- Remove the chicken to a plate. Give the lemon broth cornstarch mixture a stir and add it to skillet. Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy. Taste and season with salt and pepper. Remove the skillet from the heat and whisk in the butter if you wish. Pour the sauce pour over the chicken and sprinkle the scallions on top.
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
LEMON CHICKEN
Make dinner in no time with this super-quick and easy lemon chicken recipe. Coating chicken breasts in a honey and lemon sauce gives them a delicious sticky finish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
- Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 31 grams protein, Sodium 0.2 milligram of sodium
More about "limon chicken recipes"
25 LEMON CHICKEN RECIPES
From allrecipes.com
Estimated Reading Time 7 mins
- Quick Chicken Piccata. Chef John's chicken piccata is as quick and easy as it is delicious. More than 1,500 glowing reviews can't be wrong! Try it once and this will become your go-to chicken piccata recipe.
- Greek Lemon Chicken and Potatoes. Looking for an easy, one-pan dinner for busy weeknights? Look no further. "I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings," says Chef John.
- Baked Lemon Chicken with Mushroom Sauce. Zesty lemon and earthy mushroom contrast in this simple yet elegant dish. "I loved the lemony taste of the chicken, and the mushroom sauce was great," says reviewer Patsy Snyder Hennessey.
- Roasted Lemon Herb Chicken. "Huge payoff for very little fuss," says reviewer naples34102. "The flavor was out of this world excellent." Bring your chicken from boring to full of flavor using ingredients you'll likely already have on hand.
- Grilled Lemon Chicken. Summer grilling just got more flavorful thanks to this lemon marinade that's perfect for chicken. Reviewer SHERRYFISHER says, "FANTASTIC!
- Chicken with Lemon-Caper Sauce. This version of Chicken Piccata might remind you of a version from a famous chain restaurant. "I worked for Olive Garden for 9 years and this was one of my favorites.
- Lemon Butter Chicken. "I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste," says recipe creator paynes. "
- Simply Lemon Baked Chicken. Weeknight dinners just got easier thanks to this simple rotisserie chicken recipe. Simply sprinkle a whole chicken with fresh lemon and paprika, stuff with lemon halves, and bake!
- Slow Cooker Lemon Pepper Chicken. For a completely hands-off approach to cooking a whole chicken, cook it in the slow cooker so it can really soak up all the lemony goodness.
- Lemon Herb Barbeque Sauce for Chicken. Take barbeque chicken to a whole new level by using fresh lemon juice. Reviewer MARYLAUREN describes this recipe as, "A wonderful marinade.
LEMON CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (51)Total Time 30 mins
- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
- Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
- Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
- Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
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