LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
LEMON CREAM CHICKEN
If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.
Nutrition Facts : Calories 381 calories, Fat 25g fat (15g saturated fat), Cholesterol 129mg cholesterol, Sodium 488mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN IN GARLIC SOUR CREAM
Snagged this East European recipe from the internet to be included on the World Tour! I'll be a Newbie on Tour 4!
Provided by Sydney Mike
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of water to boil & add salt.
- Add potatoes & cook until tender, about 15 minutes, then drain & set aside.
- Put butter in deep skillet or flameproof casserole dish, then turn heat to medium-high & wait about a minute for butter to melt.
- Add chicken, skin side down, & brown well, rotating & turning pieces as necessary, 10-15 minutes, then remove chicken from skillet & set aside.
- Reduce heat to medium-low & add garlic, scallions & dill, stirring until garlic is softened, about 1 minute.
- Add potatoes to skillet, stirring to coat with herb mixture.
- Add chicken pieces & stir again.
- Turn heat to low & add sour cream.
- Simmer another 10 minutes, before serving.
Nutrition Facts : Calories 313.9, Fat 18.9, SaturatedFat 7.3, Cholesterol 79.9, Sodium 130.7, Carbohydrate 17.6, Fiber 2.3, Sugar 1.1, Protein 18.4
LEMON CHICKEN AND POTATOES WITH GARLIC SOUR CREAM
This is a chicken substitution for a similar lamb dish we tried in a Greek restaurant in Toronto a few years back.
Provided by Dave5003
Categories Chicken Breast
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix olive oil, lemon juice, garlic, threebe, salt and pepper well & let stand 10 minutes; pour over chicken.
- Let Marinade 1-1/2 hours refrigerated.
- Bake at 400F for ~ 1 hour or until done. Serve with potatoes.
- Arrange potatoes in glass baking dish (multiple layers).
- Pour mixture of stock, lemon juice, garlic, threebe, salt and pepper over potatoes & bake at 400F until slightly golden brown on top
- Fold garlic into sour Cream Cover and let stand 1 hour refrigerated.
- Serve as a dip/accompaniment for potatoes
Nutrition Facts : Calories 438.4, Fat 27.6, SaturatedFat 9.5, Cholesterol 100.8, Sodium 167.1, Carbohydrate 21.9, Fiber 2.2, Sugar 2, Protein 25.6
CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE AND MANGO CHUTNEY
Provided by Amanda Hesser
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
- Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 43 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 14 grams, TransFat 0 grams
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