CHICKEN WITH LEMON SAUCE
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.
LEMON SAUCE (FOR CHICKEN OR FISH)
Make and share this Lemon Sauce (for Chicken or Fish) recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine lemon juice, sugar, soy sauce, cornstarch, bouillon cube, water, salt and pepper in a small sauce pan.
- Cook and stir over low heat until sauces comes to a boil and becomes thick.
- Add red pepper and green onions.
- Mix well and pour over cooked chicken or fish.
Nutrition Facts : Calories 29.7, Fat 0.1, Cholesterol 0.1, Sodium 183.5, Carbohydrate 7.3, Fiber 0.3, Sugar 5, Protein 0.4
LEMON SAUCE FOR CHICKEN
I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.
Provided by ReeLani
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
- Return mixture to a boil.
- Blend together cornstarch and cold water and stir into the lemon sauce.
- Cook until thickened, stirring frequently and adjust seasoning to taste.
RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)
Steps:
- To attain maximum heat, preheat broiler for at least 15 minutes before using.
- Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
- Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
- Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
- Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
- Remove from broiler and portion each chicken into each of 6 warm serving plates.
- Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
- Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
RAO'S FAMOUS LEMON CHICKEN
Steps:
- Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
- CHICKEN: Preheat broiler at least 15 minutes prior to using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE
Steps:
- Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
- Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
- Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
- Garnish with the lemon supremes and serve.
SIMPLE CREAMY LEMON CHICKEN SAUCE
This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.
Provided by Jessica Weber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.
Nutrition Facts : Calories 61.3 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 270.2 mg, Sugar 0.3 g
CHICKEN WITH A LEMON HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Chicken: Preheat an oven to 450 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
- For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
- Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
EASY LEMON CHICKEN
This recipe is a family favorite. I have two very picky eaters in my house, and they simply cannot get enough of this dish!
Provided by Melanie2590
Categories Chicken Breast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Dredge chicken in flour.
- In medium skillet, melt butter and oil until it sizzles.
- Saute chicken until cooked through.
- Remove chicken and set aside.
- Add lemon juice to chicken stock and whisk into skillet.
- Whisk in flour and cook until mixture boils.
- Reduce heat to a simmer and return chicken to skillet to heat through.
- Cook until sauce is desired consistency.
- Add salt and pepper to taste.
- Serve.
Nutrition Facts : Calories 229.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 67, Sodium 399.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 24.3
CHICKEN BREASTS IN LEMON CREAM SAUCE
My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.
Provided by Just Cher
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt 3 tbs butter in a large skillet over medium heat.
- Add mushrooms and saute until tender.
- Remove with a slotted spoon and set aside.
- Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
- Melt remaining 3 tbs butter in skillet.
- Add chicken and saute 5 to 6 minutes on each side or until golden brown.
- Transfer chicken to a serving platter (keep warm).
- Add broth to skillet, scraping up browned bits.
- Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
- Stir in cream and lemon juice.
- Cook over medium heat until slightly thickened.
- Stir in mushrooms, white pepper& salt to taste.
- Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
- Serve over rice or noodles.
LEMON CHICKEN
Quick and easy, chinese style, lemon chicken. It is even tastier than a shop bought, lemon chicken ready meal. The lemon sauce can be adjusted to suit your taste
Provided by joinglis
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Coat diced chicken with cornflour & fry with a little oil until cooked and well browned. Set aside and keep warm
- Put rice on to cook
- Chop spring onions finely & slice green pepper into strips
- To make lemon sauce, put lemon juice in saucepan with chicken stock & sugar. Heat gently
- Mix cornflour with small amount of water
- Add cornflour paste to lemon sauce and warm through, sauce will thicken slightly. Add more sugar to taste if required. Add lemon zest at the end
- Just before rice finishes cooking, fry spring onions & peppers over high heat, It is best if peppers retain their crunchiness, so only cook for a few minutes at most. Add chicken back to pan, along with reserved lemon juice & zest
- Pile chicken mix onto a bed of rice and divide sauce between servings. (We serve the sauce in a jug so everyone can help themselves)
LEMON SAUCE
Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 1 topping for bread pudding, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
- Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
- Stir in remaining ingredients.
- Keep warm till ready to serve.
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
LEMON SAUCE
Sauce to serve with fish
Provided by pittero
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook the sliced onion in the lemon juice
- Add the chicken stock, thyme and cream. Season with pepper and salt
- Finally add the peas
- Serve with fried fish
EASY HOMEMADE CHINESE LEMON CHICKEN
A simple Chinese-inspired dish of lemon chicken. Pair with fried rice or steamed vegetables.
Provided by OMJayyy
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
- Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
- Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
- Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.
Nutrition Facts : Calories 342.8 calories, Carbohydrate 30.1 g, Cholesterol 112.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 29.7 g, SaturatedFat 1.7 g, Sodium 3990.8 mg, Sugar 8.5 g
CHICKEN PICCATA WITH LEMON SAUCE
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. -Susan Pursell, Fountain Valley, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
Nutrition Facts : Calories 232 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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