CITRUS-SAGE CHICKEN
A family favorite. I always use chicken breasts instead of a whole chicken, 4-6 of them is about right. The recipe calls for 2 oranges, but I usually only need one.
Provided by Tarbean
Categories Whole Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grate 1 Tbs of peel and squeeze 3 Tbs juice from the oranges.
- Grate 1 Tbs of peel and squeeze 3 Tbs juice from the lemons.
- In large bowl, with wire whisk, combine peels, juices, sage, oil, salt, and pepper. Add chicken, turning to coat.
- Cover and chill 2 hours; turning 3-4 times. Do not exceed time or chicken will be mushy.
- Place chicken on grill over medium heat. Cook 20 minute Turn and cook 10-15 min until juices run clear.
- Place in large serving dish and garnish.
Nutrition Facts : Calories 768.8, Fat 53.2, SaturatedFat 14.5, Cholesterol 241.5, Sodium 1001.9, Carbohydrate 11.2, Fiber 3.2, Sugar 5.7, Protein 60.9
LEMON-SAGE CHICKEN CUTLETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
- Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
- Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
- Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
- Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
LEMON-SAGE CHICKEN
While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.
Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.
LEMON, SAGE, AND GARLIC ROAST CHICKEN
Categories Chicken Citrus Garlic Herb Poultry Roast Low/No Sugar Winter Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
- Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
- Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.
HERB-ROASTED CHICKEN WITH LEMON AND SAGE
Provided by Bruce Bromberg
Categories Chicken Marinate Roast Dinner Lemon Sage Advance Prep Required Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
- The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
- Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
- Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
- Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.
CITRUS POACHED CHICKEN WITH CITRUS HONEY SAUCE
Water should never be part of the liquid for poaching chicken. Who wants chicken that tastes like water? This can be altered to use your favorite citrus fruits. When poaching the chicken using the ingredients as written, the honey is a very nice compliment to the acidic lemon and lime. Or use fresh oranges instead of limes and pair with currant jelly in place of the honey.
Provided by Ciocia DD
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly rinse the chicken and cut breasts in half lengthwise. Thinly slice the chicken breast halves into discs just under 1/4" thick. The goal is to have the chicken approximately the same thickness as chicken in take-out Chinese food dishes. The slicing is where most of the prep time comes from.
- Drain the chicken slices in a collender while you prepare the poaching liquid.
- Slice the lemons and limes in half width-wise. Use a citrus reamer or a juicer to extract the juices into a wide saucepan or chef's pan. Add the white wine.
- Heat on high until you see steam curling above the liquid.
- Add the drained chicken and stir. Cook until chicken is no longer pink, stirring to keep the chicken moving to cook evenly.
- After chicken is cooked through, remove with slotted utensil to fresh collender nestled in a bowl. Drain solids out of cooking liquid and return liquid to pan and bring to light boil. Add honey and juices from chicken that have collected under the collender. Boil until sauce reduces enough to thickly coat back of wooden spoon.
- Serve chicken over seasoned rice and drizzle with sauce. I use reduced sodium Rice-A-Roni.
- Try substituting 1 - 2 oranges for the limes and current jelly for the honey. Very yummy!
Nutrition Facts : Calories 518.9, Fat 4.1, SaturatedFat 1, Cholesterol 175.6, Sodium 208.3, Carbohydrate 24.6, Fiber 5.3, Sugar 8.4, Protein 71.3
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