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
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
RACHAEL RAY'S HONEY-AND-LEMON MARINATED CHICKEN
This came from Everyday with Rachael Ray. She cooked this in the oven but I put it on the grill. I seared the chicken skin side down on direct heat until browned then flipped the chicken and cooked the breasts on indirect heat for around 30 minutes.
Provided by mary winecoff
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Line a baking sheet with foil.
- In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
- Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
- Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
- Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
- Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
- Cook until the skin is browned and crisp, about 5 minutes.
- Transfer the chicken, skin side up, to the prepared baking sheet.
- Bake until cooked through and the juices run clear, about 20 minutes.
Nutrition Facts : Calories 479.7, Fat 40.7, SaturatedFat 6.6, Cholesterol 46.4, Sodium 48.7, Carbohydrate 15, Fiber 0.3, Sugar 13.3, Protein 15.5
GRILLED HONEY LIME CHICKEN SANDWICHES
Provided by Rachael Ray : Food Network
Time 47m
Yield 4 sandwiches
Number Of Ingredients 21
Steps:
- Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
- Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
- Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
- Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
- Return to room temp.
- Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
- Reheat over medium heat. Serve with crusty bread.
Nutrition Facts : Calories 231 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 59 milligrams, Sodium 439 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 21 grams, Sugar 3 grams
RACHAEL RAY'S GARLIC ROASTED CHICKEN WITH ROSEMARY AND LEMON
This is a quick and easy chicken receipe that can go as a main course with just about anything. I made a roux in a saucepan with butter and flour and garlic and added the pan drippings to it with the wine instead of leaving it in the oven it would take longer to thicken if let in oven.
Provided by Crystal B.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange chicken in 9x13 baking dish. Add garlic, rosemary, evoo, lemon zest and grill seasoning and salt & pepper if you wish.
- Toss & coat chicken with all ingredients. Then place in oven. Roast 20 minutes.
- Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off.
- Let stand 5 minutes longer and removen chicken from the oven.
- place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Nutrition Facts : Calories 612.7, Fat 36.5, SaturatedFat 9, Cholesterol 181.6, Sodium 181.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 59.5
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