LEMON-PEPPER CHICKEN
"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
EASY LEMON PEPPER CHICKEN
Make and share this Easy Lemon Pepper Chicken recipe from Food.com.
Provided by NKeith1985
Categories One Dish Meal
Time 30m
Yield 1 Breast, 2 serving(s)
Number Of Ingredients 4
Steps:
- 1. Pour the olive oil in a skillet. Pepper the skillet with 1 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.
- 2. 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).
- (You can also pre-pepper the chicken on both sides and then add lemon juice).
Nutrition Facts : Calories 329.5, Fat 10.9, SaturatedFat 2.1, Cholesterol 151, Sodium 275.4, Carbohydrate 5.5, Fiber 1.8, Sugar 0.4, Protein 50.9
QUICK AND EASY LEMON PEPPER CHICKEN
I love this recipe for it's ease. I use frozen, skinless, boneless chicken breasts and it comes out wonderfully juicy in 45 minutes or less every single time (depending on how big the breasts are). I started doing the lemon/pepper thing this way, as I don't like the mixes for it since they have a "chemical" taste. I do this at least once every two weeks when things are hectic and I haven't thawed meat ahead of time. There is also very little prep and clean up for this as they're cooked in their own pouches. I serve with rice pilaf and steamed brocolli.
Provided by Tam Freeman
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Line a baking dish with foil.
- Tear 4 sheets of foil large enough to make a pouch for your chicken.
- Place a single frozen breast on one piece of foil.
- Pour 2 tablespoons of lemon juice on the chicken breast (more or less, depending on the size of the chicken, make sure it's covered and the lemon juice is pooling on the tinfoil).
- Sprinkle salt on chicken (I do a light sprinkle).
- Sprinkle pepper on chicken until it's covered nicely, depending on taste.
- Place a slice or two of lemon on the chicken.
- Fold the ends of the foil up and crease down, leaving a little room above the chicken.
- Fold the sides up in an attempt to keep it from leaking out during cooking, creating a small pouch.
- Place chicken in pan, repeat until all chicken is done.
- Bake for 35 - 45 minutes, depending upon the size of the breast.
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