LEMON CHICKEN WITH GRAVY
Chicken tenders are nicely seasoned with tantalizing lemon and thyme flavors in this recipe. It's especially tasty with brown rice. -Shona Germino, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook until chicken is no longer pink, 30 minutes longer. , Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, serve chicken with rice.
Nutrition Facts : Calories 195 calories, Fat 9g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 466mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
LEMON-PEPPER FRIED CHICKEN
This lemon-pepper chicken was popular with my friends in grad school. We used to do the prep work at our desk and coffee table in the living room since we had only about 1 1/2 square feet of counter space in our tiny kitchenette. Serve chicken over rice with gravy, garnished with freshly ground pepper and lemon zest.
Provided by Katieanne
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
- Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
- Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48 g, Cholesterol 157.6 mg, Fat 21 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 4.8 g, Sodium 1717.5 mg, Sugar 4.2 g
SLICED POACHED CHICKEN WITH LIGHT AND LEMONY GRAVY
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the chicken in a deep skillet or pot with the onion, celery, carrot, and bay leaves. Cover with just enough water to come to the top of the meat. Bring to a boil, reduce the heat, and then simmer until cooked through, about 12 to 15 minutes. Remove the chicken to a plate with tongs and tent with foil. Strain the poaching liquid and reserve 1 cup.
- Return the skillet to medium heat and add the butter to melt. Add the shallot and garlic and stir for 2 minutes. Sprinkle in the flour and stir another minute. Stir in the thyme and wine. Add lemon zest and juice, the reserved poaching liquid, and simmer to reduce the sauce and thicken a bit. Stir in the cream, if desired. Slice the chicken and add to the sauce to warm. Serve with bread or a simple pasta dish such as Egg Pasta with Leeks. Garnish with basil and serve.
LEMON-HERB ROAST CHICKEN WITH PAN GRAVY
Moist and juicy with a simple pan gravy, this savory roast chicken will be your go-to recipe when you want to make your family or guests feel welcome and appreciated.
Provided by Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
LEMON GARLIC CHICKEN WITH PAN GRAVY
Pan-fried chicken with a zesty lemon-garlic pan gravy. I created this when my husband requested "some kind of garlicy, lemony, chicken thing" using what was on hand.
Provided by AdeleProvence
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added.
- Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy.
- Beat together eggs and milk in another shallow bowl.
- Dip chicken in egg mixture then dredge in flour mixture.
- Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch.
- Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil.
- When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture.
- Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy.
- Remove from heat.
- Serve gravy over chicken.
Nutrition Facts : Calories 412.5, Fat 24.9, SaturatedFat 5.2, Cholesterol 155.2, Sodium 242.6, Carbohydrate 10.8, Fiber 0.7, Sugar 0.5, Protein 34.8
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