LEMON CHICKEN WITH GRAVY
Chicken tenders are nicely seasoned with tantalizing lemon and thyme flavors in this recipe. It's especially tasty with brown rice. -Shona Germino, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook until chicken is no longer pink, 30 minutes longer. , Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, serve chicken with rice.
Nutrition Facts : Calories 195 calories, Fat 9g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 466mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
LEMON CHICKEN PICCATA
This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.
Provided by LemonLush
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
POACHED CHICKEN WITH LEMON & TARRAGON SAUCE
Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
- Remove any excess fat from the chicken and push it into the liquor.
- Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
- Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
- Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.
Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium
CHICKEN WITH LEMON-CAPER SAUCE
A rich chicken dish, perfect for a special meal.
Provided by ALISSASMOM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g
POACHED LEMON GARLIC CHICKEN
This chicken is great broken up for sandwiches or salads,packed with flavour I love it, can easily be increased too.
Provided by Mandy
Categories Chicken Breast
Time 11m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.
LEMON CHICKEN
Provided by Sandi Nelson
Categories Chicken Garlic Mushroom Sauté Wheat/Gluten-Free Lemon White Wine Bon Appétit Michigan
Yield Serves 2
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy medium skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms and garlic to skillet. Sauté until mushrooms are tender, about 4 minutes. Return chicken to skillet. Overlap 4 lemon slices on each piece of chicken. Pour white wine and lemon juice around chicken. Reduce heat to low. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
- Transfer chicken to plates. Spoon sauce around chicken. Garnish with parsley and serve.
LEMON-ROASTED CHICKEN
This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.
Nutrition Facts : Calories 318 calories, Fat 19g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 730mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
LEMON GARLIC CHICKEN WITH PAN GRAVY
Pan-fried chicken with a zesty lemon-garlic pan gravy. I created this when my husband requested "some kind of garlicy, lemony, chicken thing" using what was on hand.
Provided by AdeleProvence
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added.
- Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy.
- Beat together eggs and milk in another shallow bowl.
- Dip chicken in egg mixture then dredge in flour mixture.
- Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch.
- Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil.
- When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture.
- Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy.
- Remove from heat.
- Serve gravy over chicken.
Nutrition Facts : Calories 412.5, Fat 24.9, SaturatedFat 5.2, Cholesterol 155.2, Sodium 242.6, Carbohydrate 10.8, Fiber 0.7, Sugar 0.5, Protein 34.8
CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)
Provided by Frederic Van Coppernolle
Categories dinner, main course
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Spread the carrots and leeks across the bottom of a large soup pot. Season the chicken with salt and pepper to taste and add to the pot. Add the onions, turnips, garlic and bouquet garni. Add water to cover and bring to a boil. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
- Transfer the chicken to a cutting board and remove the skin. Detach the legs and wings and separate the drumsticks from the thighs. Remove the breast, discard the bones and slice the meat thinly. Cover and keep warm.
- Transfer all the vegetables in the pot to a bowl; cover and keep warm. Discard the bouquet garni. Return the pot to high heat and boil until the broth is reduced by half. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken. Whisk in the cream and bring to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
- To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1141 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED CHICKEN WITH ONION GRAVY
Mashed Parsnips and Potatoes make a fine side dish to our Roasted Chicken with Onion Gravy. The potatoes soak up the extra gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees. Rinse chicken, and pat dry with paper towels. Season inside with salt and pepper. Slice 2 onions crosswise into 1/4-inch-thick rings. Place in a single layer in a roasting pan, about 13-by-16 inches. Slice 1 lemon into 1/4-inch-thick rings, and place on top of onions. Cut remaining onion and lemon into wedges, and stuff into cavity of chicken. Tie legs together with kitchen twine, and place on bed of onions and lemon. Brush with melted butter, and cook, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 50 minutes to 1 hour. Cover with foil if skin gets too brown. Transfer chicken to platter or cutting board to rest while making gravy.
- Place pan with onions and drippings over medium heat. Sprinkle with flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens, about 3 minutes. Strain, discarding solids, and season with salt and pepper. Serve hot over chicken.
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