CHICKEN WITH LEMON BRANDY SAUCE
Make and share this Chicken With Lemon Brandy Sauce recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine flour, salt and pepper. Dredge chicken breasts in flour mixture and shake off excess.
- In a large frying pan, heat butter and oil over medium heat.
- Add chicken and cook, turning, until opaque throughout, about 6 minutes.
- Remove and set aside. Add shallots to the pan and cook until just soft, about 2 minutes.
- Return chicken to pan along with any juices that have collected.
- Increase heat to medium high; add lemon juice and brandy. Ignite carefully with a match.
- After flames subside, transfer chicken and sauce to a serving platter. Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 242.1, Fat 7.7, SaturatedFat 3.1, Cholesterol 78.6, Sodium 299.6, Carbohydrate 9.7, Fiber 0.4, Sugar 0.2, Protein 28.6
CHICKEN WITH GRAPES, LEMON AND CREAM
Posting for Britain ZWT6. This was found on All British Food.com. Everyday chicken takes on a note of luxury, in this pretty dish with its garnish of seedless green grapes. The creamy sauce is well flavoured with lemon and herbs, and the recipe is ready in little more than 30 minutes from start to finish. I don't care for rosemary so thats why I added fresh herb of choice.
Provided by diner524
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a large frying pan, add the chicken and cook quickly until lightly browned on both sides.
- Reduce the heat and add the stock, lemon rind and juice and rosemary. Season to taste, cover and simmer gently for about 10 minutes, until the chicken is tender.
- Remove the chicken from the pan, cover and keep warm. Boil the cooking juices to reduce a little. Add the chicken, cream and grapes and heat through gently, then adjust seasoning.
- Serve with noodles or boiled rice.
FRESH LEMON AND CREAM CHEESE TRIFLE
My whole family enjoys the taste of lemon, and I was looking for a cool refreshing dessert for a family dinner after my son's baseball tourney. I couldn't find what I wanted, so I took some from here, some from there, and this is what I came up with.
Provided by nonnie4sj
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth.
- Gently fold in whipped topping until well blended.
- Arrange 1/3 of angel food loaf in bottom of trifle dish.
- Spoon 1/3 of pudding mixture evenly over angel food.
- Repeat, forming 2 additional layers.
- Cover with plastic wrap; refrigerate at least 4 hours or overnight.
- If desired, serve garnished with thin lemon twists and fresh mint leaves.
- Store in refrigerator.
Nutrition Facts : Calories 361.6, Fat 19.5, SaturatedFat 12.4, Cholesterol 47.4, Sodium 523.2, Carbohydrate 43, Fiber 0.2, Sugar 15.5, Protein 5.8
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GRILLED LOBSTER TAILS WITH STELLINE AND LEMON …
From foodandwine.com
Total Time 50 mins
- To prepare lobster tails, use poultry shears to cut the tender underbelly shell up to the tail. Using a knife, score the meat about 3/4 inch deep along the same line as the shell cut, being careful not to slice all the way through the lobster.
- Use a knife or your fingers to gently spread open the lobster tail and expose more meat (the remaining soft membrane will hold the sections intact). Drizzle the meat with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set the tails aside to marinate at room temperature for 30 minutes while you heat the grill.
- Light charcoal chimney starter filled 3/4 full with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Scatter wood chips over the hot coals, and let chips start to smoke. Adjust vents as needed to maintain an internal temperature of 350°F to 400°F. (If using a gas grill, place soaked wood chips in an aluminum foil packet; poke several holes in packet. Place directly on burners; preheat to medium [350°F to 400°F].) Place lobster, shell side down, on unoiled grates. Grill, covered, about 5 minutes. Turn lobster, and cook until internal temperature registers 135°F, 4 to 6 minutes. Remove lobster from grill; keep warm. Add lemons, cut side down, to grill, and grill, covered, 5 minutes or until grill marks appear.
- Combine 6 quarts water and 1 tablespoon salt in a large saucepan. Bring to a boil over high. Stir in pasta, and cook according to package directions for al dente. Drain pasta well; return pasta to pot and drizzle with remaining 2 tablespoons oil. Stir in 1/4 cup cheese, butter, herbs, 2 teaspoons reserved lemon zest, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes. Season to taste with salt and pepper. 5. To serve, divide pasta among 4 serving bowls; top with lobster tails, and garnish evenly with herbs and remaining 4 teaspoons cheese. Serve with smoked lemon halves.
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