Olivegardenpollolimonelemonchicken Recipes

Steps:

• Pound chicken to 1/4 inch thickness.
• Season chicken with salt and pepper.
• Heat 1 teaspoon of the oil over high heat.
• Lightly coat chicken with flour shaking off excess.
• Cook in skillet until brown and nearly cooked through.
• Remove chicken and reserve on the side.
• Add 1/2 tsp oil to the skillet reducing heat to low.
• Saute green onions and garlic until tender.
• Deglaze the pan with broth and wine (scraping browned bits from pan).
• Add lemon juice and parsley.
• Bring mixture to a boil over high heat (3 min).
• Add lemon peel and salt and pepper to taste.
• Return chicken to skillet and coat with sauce.
• Cover skillet for 5 minutes over medium-low heat turning chicken once.
• Plate the chicken and top with sauce and parsley for garnish.

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Steps:

• Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

Steps:

• Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
• Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.