CHICKEN IN LEMON GARLIC WHITE WINE SAUCE
An extremely delicious and easy take on a restaurant-style Chicken in Lemon Garlic White Wine Sauce recipe at home. Perfect for special occasions.
Provided by Molly Kumar
Categories Main Course
Time 29m
Number Of Ingredients 13
Steps:
- In a ziploc or bag, add flour, salt, pepper and mix evenly.
- Take the four chicken pieces, drop them in the Ziploc bag and shake 3-4 time to evenly coat the chicken.
- Remove the flour coated chicken and add the remaining chicken to this bag and coat evenly. (Now all the chicken are evenly coated with flour mix).
- In a large pan, add butter, oil and heat it for a minute on high flame and then reduce the flame to medium.
- Now, place the coated chicken pieces evenly on the pan and let them cook for 3-4 minutes.
- Turn the chicken to the other side and cook for another 3-4 minutes (Till light brown or golden brown - as per choice).
- Transfer the cooked chicken on the large plate.
- In the same pan, add the butter and let it heat for a minute.
- Add crushed garlic, stir 3-4 times and then discard the garlic.(This will flavor the sauce with garlic without giving it an over-powering garlic flavor) BUT (You may keep the garlic as per your choice and proceed with next step).
- Now add white wine and stir everything well using a whisk.
- Let it cook for a minute on medium flame and then reduce the heat to low.
- Cook the wine for about 4-5 minutes and then add lemon, pepper and salt.
- Whisk everything to a smooth consistency and add the cooked chicken.
- Let the chicken cook in the sauce for 2-3 minutes and then turn off the heat.
- You can pour the entire content of the pan in a serving dish or can place 2-3 chicken pieces in
- individual plate and pour some sauce over and around it.
- Garnish with some sliced capers / banana pepper and serve.
Nutrition Facts : Calories 281 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2, Sodium 150 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
TUSCAN CHICKEN IN LEMON-WINE SAUCE (SCALOPPINE AL LIMONE)
My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.
Provided by CookinDiva
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
- Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
- Remove chicken to platter but leave all browned bits in the skillet.
- Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
- In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
- Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
- Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
- HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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, PASTA AND VEGGIES IN A LEMON WINE SAUCE
This is one of my favorite pasta dishes. I don't make pasta very often, but whe, I do, I load it up with veggies to cut down on the guilt. I never use frozen veggies for this dish because I find they get mushy during the cooking process. It seems like a lot of ingredients, but it really is quite easy.
Provided by Aimchick
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
- In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
- Remove chicken from skillet and set aside.
- In the same pan, add shallot and garlic, and sauté until shallot is translucent.
- Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
- Add wine and chicken broth.
- Allow to bubble and reduce for 10 minutes.
- Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
- Add pasta to the pan and toss with parmesan cheese and basil leaves.
Nutrition Facts : Calories 284.6, Fat 7.7, SaturatedFat 3.4, Cholesterol 30.2, Sodium 243.6, Carbohydrate 35.2, Fiber 2.4, Sugar 2.4, Protein 16
LEMON PEPPER CHICKEN WITH LEMON WINE SAUCE
This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 1 cup sauce, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min's.
- Sauce.
- While chicken is cooking make sauce.
- Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.
- Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.
- Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.
- To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.
CHICKEN CAESAR SALAD
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
- Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
- Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
- Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
- Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
- Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
CHICKEN THIGHS IN A WINE AND LEMON SAUCE
Make and share this Chicken Thighs in a Wine and Lemon Sauce recipe from Food.com.
Provided by Papa D 1946-2012
Categories Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Season thighs well on both sides with lemon pepper. Place the flour in a shallow dish. Then dredge the chicken in the flour and place on a separate plate.
- In a deep oven proof skillet or dutch oven, add oil and heat over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the skillet and set aside.
- Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth. Let mixture simmer for a few minutes. Add the butter and allow it to melt.
- Add the chicken thighs to the sauce. Top with chopped chives. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Before serving sprinkle with a garnish of fresh chopped chives and the ¼ cup of Parmesan cheese.
Nutrition Facts : Calories 487.8, Fat 34.3, SaturatedFat 10.3, Cholesterol 120.5, Sodium 274.3, Carbohydrate 13, Fiber 0.8, Sugar 1.6, Protein 24.2
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