Chicken In Savory Lemon Sauce Recipes

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.

Steps:

• Spray nonstick skillet with vegetable cooking spray and heat 1 minute.
• Add chicken and cook until browned.
• Add soup, water, bell pepper, parsley flakes, lemon juice, and paprika.
• Heat to a boil.
• Cover and cook over low heat 5 minutes.
• Garnish with lemon slices.

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.

Steps:

• With a sharp knife, cut chicken breasts in quarters, lenghtwise.
• Arrange in a single layer in a large glass baking dish.
• In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
• Pour over chicken breasts.
• Cover and refridgerate for 6 hours or overnight.
• Preheat oven to 375*.
• Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
• Meanwhile, pour cognac in small saucepan.
• Warm it and flame it with a match.
• When flames subside, add butter and saute lemon slices for 2 minute per side.
• Add champagne to saucepan and cook over high heat until reduced by half.
• Whisk in the cream and creme fraiche.
• Boil to the consistency of thick creme.
• Add remaining 2 tbsp chopped savory.
• Arrange chicken and tomatoes on plates.
• Spoon over sauce and garnish with lemon slices.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
• Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
• Pour vinegar over chicken and serve.