LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMON AND OLIVE CHICKEN
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
- Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 303 g, Fat 16 g, Protein 34 g
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
Provided by Bon Appétit Test Kitchen
Categories Chicken Ginger Olive Sauté Low Cal Dinner Lemon Healthy Cinnamon Simmer Cumin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES
Steps:
- Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
- Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
- Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
- Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
- Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.
LEMON-OLIVE CHICKEN WITH ORZO
This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan., Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 345 calories, Fat 17g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 636mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
LEMON OLIVE CHICKEN
The one dish I've made recently that actually turned out alright. I omitted the olive, because I don't really like them, and I cut the chicken into bite size pieces to make it more stir-fry like. I found it a bit too lemony (thought it could be because I did free-pour it), but my mom and sister loved it. They ate every bit. It came from a Campbells cookbook.
Provided by Gabo6868
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
- Stir the soup, milk, lemon juice, black pepper and olvies in the skillet. Top with the lemon slices. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.
Nutrition Facts : Calories 514.4, Fat 13.4, SaturatedFat 2.9, Cholesterol 75.9, Sodium 946.2, Carbohydrate 61.4, Fiber 1.3, Sugar 0.4, Protein 34.3
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