Chicken Breasts With Lemon And Brandy Food

BAKED LEMON CHICKEN BREASTS

Steps:

• Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
• Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

LEMON CHICKEN BREASTS

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.

CHICKEN IN BRANDY CREAM SAUCE

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
• Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
• Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

BAKED CHICKEN WITH LEMON

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
• Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.

CHICKEN DIANE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.

CHICKEN BREASTS WITH LEMON

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

PEPPERCORN CHICKEN WITH LEMON SPINACH

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

CHICKEN MARMALADE

Steps:

• Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.

LEMON CHICKEN

Steps:

• Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
• Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
• Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
• Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
• Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.

CHICKEN WITH BRANDY SAUCE

Steps:

• Trim fat from chicken breast halves.
• Cut breast sections in half so that you have four roughly equal pieces.
• Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• Put flour in a bowl and press breast pieces into it to coat chicken fully.
• Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
• Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• While chicken is frying, chop Italian parsley to 1/8 cup.
• Remove the last batch of chicken from the pan and wrap in foil to keep warm.
• Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
• Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
• Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
• Enjoy!

GREEK-STYLE CHICKEN AND MUSHROOMS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
• Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Steps:

• 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
• 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
• 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
• 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
• 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
• Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
• For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

LEMON BUTTER CHICKEN

Steps:

• Season both sides of chicken with salt and pepper.
• Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
• Heat 12-inch skillet over medium-high heat.
• Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
• Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
• Transfer chicken to a plate while leaving any little bit of excess oil in pan.
• Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
• Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
• Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
• Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
• Recipe source: inspired by my Lemon Butter Salmon

CHICKEN DIANE STYLE

Steps:

• Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
• In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

CHICKEN BREASTS WITH LEMON AND BRANDY

Steps:

• Combine flour and oregano.
• Season with salt and pepper.
• Wash chicken and pat dry.
• Dredge in seasoned flour, shaking off excess.
• Melt 4 tblsps butter in heavy, large skillet over medium heat.
• Add chicken and cook until springy to touch, about 8 minutes per side.
• Increase heat.
• Add lemon juice and brandy to skillet.
• Tilt skillet and ignite brandy to flambé.
• When flames subside, remove chicken.
• Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time.
• Pour sauce over chicken and sprinkle with chopped parsley.

BRANDY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
• Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.

CITRUS CHICKEN

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
• Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
• With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
• Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.