Lemony Chicken With Peppers Recipes

Steps:

• Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
• Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Steps:

• Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
• Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
• Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Steps:

• Preheat the oven to 200 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
• Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon.
• Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce.

Steps:

• Preheat oven to 350 degrees F.
• In a 9x13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
• Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
• Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
• Turn chicken and cook 30-40 minutes longer.
• or until chicken is no longer pink in center.
• When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
• Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.

Steps:

• Marinated shredded chicken with egg yolk, cornstarch, lemon juice and few drops of oil for 30 minutes.
• Heat a cup of oil, deep fry chicken and set aside.
• Heat another tablespoon oil, saute garlic until fragrant, add sliced bell pepper, stir for 1 minutes. Stir in chicken and add half cup of water. Turn to high heat and stir for another 1 minute. Season with salt and pepper. Serve hot.