CREAMY LEMON CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
- Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
CREAMY LEMON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, cut the chicken breasts in half, widthwise.
- Lay chicken flat and season both sides with salt and pepper.
- Gently coat the chicken pieces in the flour, shaking off any excess.
- Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
- Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
- Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
- Add the rest of the stock and the cream and stir.
- Season with salt and pepper, and add the lemon juice.
- Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
- Spoon the sauce over the chicken.
- Remove from heat. Sauce will thicken as it cools.
- Serve with parsley and extra sauce.
- Enjoy!
Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
CREAMY LEMON PEPPER CHICKEN
This came from the lowcarbfriends bulletin board. Thanks, whoever you are, and I hope everyone likes it as much as we did. I served it with a salad but it would probably be good over rice or pasta as well.
Provided by catmaiden
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts thin (optional but preferred).
- Dredge in Carbquick or lowcarb bake mix.
- Lay in baking dish sprayed with cooking spray.
- Sprinkle black pepper to taste on top.
- Bake at 375 for 35 minutes.
- While the chicken is baking, make the sauce.
- Melt the butter in a small saucepan and whisk in the rest of the ingredients.
- Let the sauce reduce to desired thickness over low heat and pour over the chicken after it is done baking.
Nutrition Facts : Calories 513.7, Fat 42, SaturatedFat 21.9, Cholesterol 174.2, Sodium 300.1, Carbohydrate 3.1, Fiber 0.3, Sugar 0.8, Protein 31.1
LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE
This is one of our favorite recipes for chicken thighs. It comes together easily and tastes wonderful! The sauce is delicious on pasta. The chicken comes out nice and crispy. It's a great recipe to serve company, too!
Provided by Chef PotPie
Categories < 60 Mins
Time 55m
Yield 6 thighs, 3 serving(s)
Number Of Ingredients 15
Steps:
- Chicken Thighs:.
- Preheat oven to 375°F.
- In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated.
- Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up) on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
- Creamy Sauce:.
- In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon-pepper seasoning to the skillet and bring to light boil. Add heavy cream and bring back to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
- The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.
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LEMON PEPPER CHICKEN WITH CREAMY GARLIC LEMON SAUCE
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Ratings 15Calories 500 per servingCategory Main Course
- Pat dry the chicken breasts and cut them lengthwise if the chicken is too thick. Season all sides of chicken with lemon pepper seasoning. (optional) Season with sprinkle of paprika and ground cumin.
- Heat a large oven-proof skillet over medium-high heat. Add the 1 Tablespoon of butter to skillet and melt. Add the chicken and sear both sides until lightly browned, about 2-3 minutes on each side.
- After chicken is browned, remove it from the skillet. Reduce the heat to medium heat, and melt the 2 tablespoons of butter and stir in garlic. Cook garlic until fragrant. Add heavy whipping cream, chicken broth, Worcestershire, lemon zest, lemon juice, and mustard. Season with additional salt and pepper to taste. Whisk the sauce until completely combined. Return the chicken breasts to the skillet.
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