LEMON CHICKEN WITH BROCCOLI
Sauteed chicken and tender-crisp broccoli are infused with flavor from a savory lemon sauce in this exquisite skillet dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
- Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 11.9 g, Cholesterol 145.5 mg, Fat 33.8 g, Fiber 3.6 g, Protein 48.5 g, SaturatedFat 8.4 g, Sodium 579.5 mg, Sugar 2.3 g
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI
My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. -Jessy Drummond, Springfield, Tennessee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.
Nutrition Facts : Calories 304 calories, Fat 15g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 716mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.
CHICKEN AND BROCCOLI LEMON CRISP
Tender chunks of chicken and crunchy broccoli in a rich, tangy lemon cream sauce. I use low-fat sour cream and low-fat mayonnaise with little affect to the recipe. This is a wonderful recipe if your looking for something different!
Provided by Carrie Ann
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken in 1 tablespoon of melted butter in frying pan.
- Stir in cornstarch.
- Add milk, stir until mixture comes to a boil and thickens.
- Reduce heat to very low, add mustard, mayonnaise, sour cream, lemon juice and peel.
- Cut broccoli into florets, steam for 1 minute and drain.
- Arrange broccoli in a 2 quart baking dish.
- Spoon chicken mixture over broccoli.
- In frying pan, melt remaining butter, add bread crumbs and cook for 2 to 3 minutes.
- Sprinkle over chicken.
- Top with parmesan cheese.
- Bake at 350 degrees for 15 minutes or until mixture bubbles around edges.
Nutrition Facts : Calories 581.3, Fat 33.9, SaturatedFat 14.4, Cholesterol 130.4, Sodium 580.9, Carbohydrate 35.6, Fiber 5.2, Sugar 4.7, Protein 35.2
BROCCOLI LEMON CHICKEN WITH CASHEWS
A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
- Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.
Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium
CHICKEN & BROCCOLI LEMON CRISP
Make and share this Chicken & Broccoli Lemon Crisp recipe from Food.com.
Provided by On-the-Mark
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cut up chicken into 1" cubes.
- In a large fry pan, melt 1 tbsp of the butter. Add chicken and cook over medium heat until lightly browned. Stir in cornstarch.
- Add milk, stir until mixture comes to a boil and thickens. Add mustard, mayonnaise, sour cream, lemon juice and peel.
- Cut broccoli into florets, steam for 1 minute and drain. Arrange broccoli in a 2 qt baking dish. Spoon chicken mixture over broccoli.
- In a fry pan, melt remaining butter, add bread crumbs and cook for 2-3 minutes. Sprinkle over chicken. Top with cheese.
- Bake for 15 minutes or until mixture bubbles around edges.
Nutrition Facts : Calories 467, Fat 19.8, SaturatedFat 10.1, Cholesterol 118, Sodium 633.2, Carbohydrate 35.7, Fiber 5.2, Sugar 4.7, Protein 38.2
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- On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
- Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
- In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
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