CHICKEN WITH A LEMON HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Chicken: Preheat an oven to 450 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
- For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.
LEMON HERB MARINADE / PASTE FOR CHICKEN, PORK AND FISH
This is an awesome and simple, universal marinade that can be used for nearly anything. I've used it on many different cuts of pork and chicken, including whole rotisserie chickens and pork shoulders! It will likely work on beef too and I'll update the recipe after I try it on beef.
Provided by rashafaa
Categories Lunch/Snacks
Time 10m
Yield 1 Batch, 1 serving(s)
Number Of Ingredients 8
Steps:
- Drop everything into a food processor as is. Rind on lemon and all. The finished product is a thick paste. If you want to thin it out, you can add more olive oil, or omit the rind of the lemons. I prefer the paste and dip each piece of meat in the food processor by hand before transferring to the Ziploc bag to make sure it's well coated. Depending on what I'm marinating, I will let it sit in the mixture for 24-72 hours. I've used it in as few as 6 hours and it's still excellent.
- Because this is more of a paste than a marinade, you can stretch it a long way. While this only yields a few cups, it is more than enough for a pack of boneless skinless breasts and family pack of pork chops.
Nutrition Facts : Calories 771.9, Fat 74.4, SaturatedFat 10.4, Sodium 7329.9, Carbohydrate 31.9, Fiber 9.8, Sugar 3.6, Protein 5.9
HERBED LEMON PORK CHOPS
Expect to get plenty of compliments on these fast, flavor-packed chops. They're tender and juicy. -Billi Jo Sylvester, New Smyrna Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.
Nutrition Facts : Calories 200 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
LEMON HERB MARINADE
I got this recipe from my best friend. She always uses it on chicken but I find it also works very well with Halibut, but don't marinate the halibut as long as you would chicken.
Provided by Simply Chris
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredieants well.
- Pour over chicken and marinate at lease 2 hours (or overnight).
- If using fish, only marinate 1/2 hour.
- Grill chicken or fish on B-B-Q, or broil in broiler.
- This makes enough for 6 boneless, skinless chicken breasts.
Nutrition Facts : Calories 258.3, Fat 27.2, SaturatedFat 3.8, Sodium 2, Carbohydrate 5.7, Fiber 1.1, Sugar 1.4, Protein 0.6
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