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. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
Provided by paynes
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
- Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g
LEMON BUTTER CHICKEN
Make and share this Lemon Butter Chicken recipe from Food.com.
Provided by Rae4Short
Categories Chicken
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Season chicken thighs with paprika, chicken rub and salt and pepper to taste.
- Melt 2 tablespoons butter in a large cast-iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 4-6 minutes on each side; drain excess fat and set aside.
- Melt tablespoon butter in the same skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
- Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-6 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
Nutrition Facts : Calories 445.4, Fat 36.7, SaturatedFat 17.6, Cholesterol 148.1, Sodium 435.3, Carbohydrate 7.1, Fiber 2.7, Sugar 1.1, Protein 23.5
CHICKEN IN LEMON-DILL BUTTER
Take the hassle out of dinner tonight with this quick and easy chicken dish. The flavors of lemon and dill pair deliciously with the chicken, and will give you a meal that everyone will love. Goes well with fresh steamed asparagus and new potatoes.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken and pat dry with paper towels.
- In a large, heavy-bottom skillet melt the butter over a medium-high flame.
- To the melted butter add the lemon juice and zest, salt, garlic, paprika, and onion powder; bring to a boil.
- Add to the skillet the chicken, pepper, mushrooms, and dill; bring back to bubbly.
- Cover the skillet, reduce the heat, and simmer for 30 minutes, or until the chicken is tender.
- Transfer the chicken to a warm serving platter, pour sauce over chicken. If desired garnish with snipped dill and lemon zest.
Nutrition Facts : Calories 1159.1, Fat 97.6, SaturatedFat 43.9, Cholesterol 377.4, Sodium 1150.4, Carbohydrate 3.8, Fiber 0.9, Sugar 1.4, Protein 65.9
AMAZING ITALIAN LEMON BUTTER CHICKEN
I got this recipe from the Allrecipes.com site. It is absolutely wonderful, but only should be eaten on occasion because of the amount of butter. I hope you enjoy it as much as my family does. It does take a little time to make, but it is well worth it.
Provided by reinecke53
Categories Chicken Breast
Time 1h
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- 1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
- 2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- 3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
- 4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
- 5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Nutrition Facts : Calories 902.7, Fat 64.7, SaturatedFat 34.3, Cholesterol 200.6, Sodium 701.4, Carbohydrate 45.8, Fiber 3.9, Sugar 2.2, Protein 34.1
CHICKEN IN LEMON CAPER BUTTER
The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess.
Provided by echo echo
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
- Arrange the chicken in the skillet and bring to a boil again.
- Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.
LEMON BUTTER CHICKEN
This recipe was given to me by a friend who would burn water if she tried to cook. :) She took a cooking class, and this is one of the dishes they made. Very easy, and VERY good! (Albeit a bit fattening)
Provided by ewells
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Brush Dijon mustard liberally on both sides of chicken and coat in bread crumbs.
- Place in 13 X 9 baking dish.
- In small sauce pan, melt butter over low heat and stir in lemon juice, finely grated lemon rind, salt and pepper.
- Pour over chicken breasts in pan.
- Bake uncovered for 45 minutes, basting with pan drippings every 15 minutes.
- Fifteen minutes before chicken is done, cook pasta according to package directions.
- Drain and keep warm.
- When chicken is done, transfer breasts to platter and scrape the lemon butter sauce and crunchy browned butter bits from the pan and toss with the cooked, drained pasta.
- Serve.
Nutrition Facts : Calories 573.2, Fat 20.9, SaturatedFat 11.1, Cholesterol 157.2, Sodium 1105.2, Carbohydrate 56.3, Fiber 3.5, Sugar 2.9, Protein 38.9
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