BONNIE'S CHICKEN TENDERS WITH LEMON PAN SAUCE
The chicken tenders are fried to a golden brown and then simmered in wine and lemon slices. The result is juicy, delicious chicken with lots of flavor. This is a surprisingly good meal for busy people, and you can have it on your table in less than a half hour. Stand back for the kudos because your friends and family will think...
Provided by BonniE !
Categories Chicken
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cook's Tip: This meal comes together very fast, so make sure you have everything ready for your meal before you begin making the chicken. If you don't want to use wine, try some chicken broth instead. This chicken is delicious with Noodles Romanoff.
- 2. Rinse the chicken tenders and pat dry on paper towels.
- 3. Slice the lemons into thin slices.
- 4. Heat a large nonstick skillet medium heat. Fry the chicken tenders until a nice golden brown.
- 5. Add the lemon juice, wine, sprinkle with salt and add lemon slices to the top of the chicken. Bring the chicken to a boil, reduce the heat to low, place a lid on skillet, and cook for 15 minutes.
- 6. Remove the chicken from the pan and put it on a platter and keep it warm.
- 7. Bring the sauce and lemon slices to a boil, turn heat to low and let it reduce about 1/2. It will thicken.
- 8. Drizzle the sauce over the warm chicken tenders and sprinkle with the green onions.
- 9. Here is how it looks!
- 10. This is especially good served with Noodles Romanoff which is also a very quick dish to fix. https://www.justapinch.com/recipes/side/pasta-side/noodles-romanoff-bonnies.html
BONNIE'S HONEYED CHICKEN WITH LEMON BUTTER SAUCE
This is an easy, delicious, no-fuss way to prepare chicken thighs. You can also use a cut-up chicken. The honey lemon butter sauce really kicks it up a notch. Leftovers make great chicken sandwiches, so you get two meals from one dish. Enjoy! The photo is my own. Recipe adapted from Maddy.
Provided by BonniE !
Categories Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. DIRECTIONS: Preheat oven to 400 degrees. Dredge chicken pieces in flour mixture of salt, pepper and paprika in a pie pan. Melt the butter in a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter, plump side facing down.
- 2. Bake for 30 minutes, then turn the chicken, plump side facing up, and pour the sauce over it. Bake 30 minutes more until golden brown.
- 3. Spoon butter mixture over the chicken (garnish with parsley if desired) and serve. Use leftovers for chicken sandwiches the next day. Enjoy!
CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE
This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.
Provided by Mark S.
Categories Meat and Poultry Chicken Chicken Tenders Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
- Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
- Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
- Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
- Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g
CHICKEN UNDER A SKILLET WITH LEMON PAN SAUCE RECIPE
Butterflying and flattening the bird might feel like chicken chiropractory, but it's all in the name of crisp golden chicken skin, and what more noble cause could there be? The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.
Provided by Claire Saffitz
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chicken on a work surface and use kitchen shears to snip off wing tips (they get in the way of the breasts during cooking; save them for stock). Turn chicken breast side down and use shears to cut along both sides of the backbone to remove it (save for stock along with those wing tips).
- Open up chicken and use the tip of a knife to cut a shallow line along either side of the rectangular bone and strip of cartilage in the middle of breast. Turn chicken skin side up and press down on center of breast to flatten chicken-you should hear the breastbone crack. Season generously on both sides with salt and pepper and let sit at room temperature at least 20 minutes and up to 1 hour.
- Preheat oven to 350°F. Heat a dry large cast-iron skillet over medium. Pat chicken dry with paper towels and season all over again with a light sprinkling of salt. Add oil to skillet, then chicken, arranging skin side down. Cover the bottom of another smaller cast-iron skillet with foil and place over chicken to weigh it down. Cook, peeking under foil and lifting chicken a bit to check, until skin is deep golden brown and crisp all over, 15-18 minutes. Remove top skillet and turn chicken skin side up. Transfer skillet to oven and roast chicken just until cooked through (an instant-read thermometer inserted into the thickest part of breast should register 160°F), 15-20 minutes. Carefully remove skillet from oven and place chicken skin side up (to preserve that crispness) on a plate to rest.
- Set skillet over medium-low heat and add shallot and red pepper flakes. Cook, stirring often, until shallot is softened and golden, about 3 minutes. Add wine and lemon juice and swirl skillet to emulsify. Reduce heat to low and add butter; cook, swirling to combine, until melted. Pour in juices that have pooled under chicken on plate; mix in parsley. Return chicken to skillet to serve.
BONNIE'S CHICKEN IN A CREAMY LEMON GARLIC SAUCE
There is so much to like about this recipe. It is so versatile, you can use either thighs or breast meat. You can make it all in one pot. The sauce is a lovely rich lemon garlic sauce. A simple recipe, that goes well with noodles, rice or potatoes. Definitely company worthy. Enjoy!.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Chicken
Number Of Ingredients 14
Steps:
- Put on a pot of water to boil for spaghetti noodles. Add a tablespoon of salt to the water.
- I used organic spaghetti noodles. You can also use rice, or mashed potatoes.
- We used boneless, skinless chicken thighs for this dish. You can also use boneless breast meat if you like. Add salt and coarse ground pepper to taste before frying. Dredge the chicken in flour and add to the butter in the skillet over medium heat.
- Melt 3 tablespoons of butter in a deep skillet or Dutch oven to fry chicken. It takes about 5 minutes a side tor until a nice golden brown. Transfer the chicken to a platter and keep it covered and warm. Add the remaining 3 tablespoons of butter to the pan. Add the garlic and give it a stir in the butter. Add the mushrooms and saute until they are tender. Remove the mushrooms to the platter.
- Add chicken broth and stir up the brown bits from the bottom of the skillet. Bring the mixture to a boil, then turn the heat down to a simmer and let it reduce to about 3/4 cup.
- Stir in the cream and lemon juice. Cook the mixture over medium heat until it starts to thicken.
- Add the mushrooms and the white pepper, and salt to taste, if needed.
- Now, add the chicken and simmer 15 to 20 minutes until the sauce is of medium thickness. Then serve over spaghetti noodles, egg noodles, rice, or mashed potatoes.
- Here is how it looks
- Enjoy!
BONNIE'S LEMONY CHICKEN
This is my favorite dish to serve guests because it is elegant looking without taking a lot of time to prepare it. Made with chicken tenders soaked in buttermilk, and fried until golden brown. The chicken tenders are then topped with a finger-licking sauce that takes it right over the top in flavor! I have been making this dish for several years, and I have never found anyone that didn't like it. A great TNT recipe! Enjoy! Original recipe by Sandra Lee, and the photos are my own.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Chicken
Number Of Ingredients 12
Steps:
- Whisk the zest in the buttermilk, add the chicken tenders to soak a few minutes.
- Pre-heat pan and cover bottom with 1/4 inch of vegetable oil.
- Combine the flour and the cornstarch in a shallow bowl.
- Remove the chicken tenders from the buttermilk and dredge in the flour/cornstarch mixture and place in hot oil skillet. (not smoking)
- Fry tenders until golden brown. About 4 to 5 minutes per side. Drain on paper towels.
- Make the sauce. In a small saucepan, combine the lemon curd, chicken broth, ginger and soy sauce. Whisk and heat until hot but not boiling.
- Serve sauce over the chicken tenders on a platter or on each individual plate. Here is what it looks like. Enjoy!
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