LEMON BUTTER CHICKEN
I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
Provided by paynes
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
- Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g
HARICOTS VERTS WITH HERB BUTTER
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
- For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
- Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
- Use any extra herb butter for serving on a steak or in a sandwich.
CHICKEN WITH HARICORTS VERTS AND LEMON BUTTER
Provided by Tina Miller
Categories Chicken Sauté Low Cal High Fiber Dinner Lemon Green Bean Healthy Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper; lightly dust with flour to coat. Heat oil in large skillet over medium heat. Add chicken and shallots; sauté until chicken is golden and just cooked through, about 5 minutes per side. Transfer chicken to plate.
- Melt butter in skillet with shallots over medium heat. Add lemon juice and lemon peel, then haricots verts; toss. Cover and cook until beans are crisp-tender and shallots are cooked through, about 3 minutes. Return chicken and any juices to skillet; sprinkle with chives. Simmer until sauce thickens enough to coat, about 2 minutes. Season to taste with salt and pepper. Transfer chicken and vegetables to platter and serve.
LEMONY HARICOTS VERTS
Haricots verts are smaller, more tender green beans from France.
Provided by Sandra Lee
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place all ingredients in a microwave safe bowl. Cover with a lid or plastic wrap. Place in microwave and cook on high for 4 minutes. Stir ingredients and cook for an additional 3 to 4 minutes. Season with salt and pepper, to taste.
HARICOTS VERTS WITH LEMON BROWN BUTTER
Categories Citrus Vegetable Side Vegetarian Quick & Easy Green Bean Fall Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 4
Steps:
- Cook beans in a 2-quart heavy saucepan of boiling water seasoned with 1 teaspoon salt until crisp-tender, about 3 minutes, then drain in a colander.
- Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remaining 1/8 teaspoon salt and remove pan from heat. Add beans and toss well.
HARICOTS VERTS WITH PECANS AND LEMON
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
- Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
- Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.
CHICKEN WITH CARROTS AND LEMON-THYME BUTTER
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h25m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Remove breasts from chickens, skin on, and include the first joint of the wing. (The legs will not be used.) Using a cleaver or heavy knife, hack the remaining carcasses into 1-inch pieces.
- Heat 1 tablespoon of butter in a saucepan over medium-heat until slightly brown. Add the pieces of chicken carcasses and cook, stirring, until well browned, about 10 minutes. Pour off all the fat. Lower heat to medium and add the celery, 1/2 cup of the onions, all the cubed carrots and the garlic. Cook, stirring, for 5 minutes.
- Add the wine. Then add the chicken broth, 1 cup water, bay leaf and 2 sprigs thyme (or 1 teaspoon dried). Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, occasionally skimming fat from the top. Strain. You should have about 1 3/4 cups of chicken broth. Set aside. (This broth can be made in advance and refrigerated.)
- In a pan, melt 1 tablespoon of butter over medium heat and add the remaining 1/2 cup of onions and the sugar. Cook the onions, stirring, until wilted, about 2 minutes. Add carrot rounds and chicken broth. Bring to a boil, reduce heat and simmer, covered, for about 10 minutes, or until al dente. Remove from heat and set aside, with cooking liquid.
- Preheat oven to 400 degrees. Salt and pepper the chicken breasts. In a large, ovenproof skillet melt 1 tablespoon butter and add the chicken breasts, skin side down. Cook over medium-high heat for about 5 minutes, or until well browned. Flip the chicken. Reduce heat to medium and cook for about 6 minutes more. Remove from heat and place in oven for about 6 more minutes, or until done. Remove the breasts from the skillet and keep warm.
- Add 1 tablespoon butter to the chicken pan juices and stir.
- In a small mixing bowl, make the lemon butter by combining 4 tablespoons of soft butter, lemon juice, leaves from 1 sprig thyme ( 1/2 teaspoon dried), lemon zest, salt and white pepper.
- Gently remove the carrot rounds and set aside, keeping them warm. Stir lemon butter into the cooking liquid from the carrots. Keep warm.
- Place the corn oil in a large pot. Heat to 340 degrees, or until it is just beginning to smoke. Place a handful of carrot threads in the hot oil. Cook for about 30 to 40 seconds. Remove with slotted spoon to paper towels. When the carrots are cool enough to handle, mold into a loose ball. Repeat with the rest of the carrots for a total of four balls.
- Divide the carrot rounds into the middle of 4 large warmed plates. Slice each chicken breast into 3 pieces, on a slight angle, and arrange the slices over the carrot rounds. The wing joint should be facing tip up. Ladle some of the chicken-pan juices over the chicken, and then some of the lemon-butter sauce. Place a deep-fried carrot ball on top of the chicken. Garnish all with parsley leaves and serve.
HARICOTS VERTS WITH SHALLOTS AND LEMON
Sauteed pretty haricots verts combined with lemon and shallots are a great side dish any night of the week. We paired this dish with broiled veal chops topped with Stilton and Recipe #336506. Simply wonderful!
Provided by Penny Stettinius
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat the olive oil and sautee the shallots and green beans.
- Season with salt and pepper.
- Shake the pan occasionally so the beans do not burn.
- When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
- Serve!
Nutrition Facts : Calories 131.2, Fat 10.3, SaturatedFat 1.4, Sodium 7.7, Carbohydrate 9.9, Fiber 3.9, Sugar 1.9, Protein 2.2
BROILED HERB CHICKEN WITH LEMON BUTTER SAUCE
When I saw this recipe in the April 2006 issue of Southern Living, I simply had to try it. It looks like you spent a lot of time preparing it, but the recipe actually cooks up very quickly. Serve with potatoes or rice and a salad...voila, dinner is ready in about 40 minutes.
Provided by Dreamgoddess
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the salt, oregano, garlic powder, lemon pepper, paprika and red pepper.
- Cover a roasting pan with foil and place a rack in it; lightly spray the rack with cooking spray.
- Skin side down, place the chicken on the rack.
- Sprinkle the chicken with 2 t of the seasoning mixture.
- Making sure your oven rack is about 7-8" from the heat, broil the chicken until golden brown (about 12-15 minutes).
- Turn the chicken pieces over and sprinkle with the remaining spice mixture.
- Broil about 8-10 more minutes, or until chicken is done.
- Lemon Butter Sauce: Combine the melted butter, lemon rind and lemon juice.
- Mix well and add in the parsley.
- Spoon a small amount of sauce over each piece of chicken when served.
Nutrition Facts : Calories 812.7, Fat 60, SaturatedFat 20.2, Cholesterol 278.3, Sodium 896.5, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 63.6
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