FOUR-STEP LEMON-ONION CHICKEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
- Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
- Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
- Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams
CREAMY GARLIC-LEMON CHICKEN
I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it! My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe-it's a keeper. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.-Nan Slaughter, Sammamish, Washington
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.
Nutrition Facts : Calories 301 calories, Fat 15g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 35g protein.
CHINESE ALMOND CHICKEN
Make and share this Chinese Almond Chicken recipe from Food.com.
Provided by BakinBaby
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
- Mix sauce ingredients together in small bowl, set aside.
- Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
- Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
- Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
- Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
- Stir together until sauce thickens slightly.
- Serve with rice or noodles.
Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4
CHICKEN ALMOND SOO GUY
This is my absolute favourite dish to order when eating out. I found this on the web, posted by Amelie in Quebec, and it sounds like the real deal. Posted for Zaar World Tour 2005, I have not tried to make this one yet! Hope you enjoy!
Provided by Leslie
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut chicken breasts into thin strips.
- Mix soy sauce, ginger, salt and garlic salt.
- Marinate chicken strips in the soy mixture for 30 minutes.
- In a frying pan or a wok, heat peanut oil to 375°F .
- Fry first amount of (blanched) almonds until golden.
- Drain well and reduce almonds to a powder.
- Prepare frying dough:.
- Using a fork, beat eggs.
- Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
- Dough will be a little lumpy.
- Set aside for 10 minutes.
- Add powdered almonds to dough mixture.
- Dip marinated chicken strips into frying dough/almonds mixture.
- Drain lightly and fry into very hot oil, until golden brown.
- Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
- Serve, coated with plum sauce.
Nutrition Facts : Calories 1128.6, Fat 69.1, SaturatedFat 10, Cholesterol 279.9, Sodium 4159.3, Carbohydrate 79.5, Fiber 8.6, Sugar 5.2, Protein 52
ALMOND CHICKEN
Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.
Provided by breezermom
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
- Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
- Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
- Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 1, Sodium 301.6, Carbohydrate 20.7, Fiber 4.7, Sugar 5.8, Protein 5.5
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
LEMON ALMOND CHICKEN
"Melt-in-your-mouth tender" is how folks describe this golden chicken with a delicate lemon sauce. The almonds add a subtle nutty flavor everyone enjoys.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs. , Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken. , Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.
Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1517mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
ALMOND LEMON CHICKEN IS A TASTY WAY TO SHAKE UP DINNER
This almond lemon chicken recipe makes for a great dinner idea. Made with six boneless, skinless chicken breast halves, this tasty recipe makes six servings.
Provided by Parade
Categories Dinner
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine first three ingredients. Stir in 5 Tbsp. oil. Add chicken and marinate 1 hour at room temperature. Meanwhile, in large skillet, sauté almonds in 1⁄2 Tbsp. oil until golden. Remove almonds from pan and set aside. Reserve drippings. Add remaining 1⁄2 Tbsp. oil. Drain chicken, reserving marinade. Cook chicken over medium-high heat in skillet until brown on each side, about 6-10 minutes total, or until tender. Remove and keep warm. Pour marinade into pan. Add chicken broth and cornstarch mixture. Cook over high heat, until it boils and is reduced by slightly more than half, about 5 minutes. Stir occasionally to loosen browned bits from skillet and to keep sauce smooth. Add marmalade and stir over medium heat until melted. Stir in parsley and red pepper flakes. Return chicken to pan and heat through. Place chicken on serving platter. Spoon sauce over. Sprinkle with toasted almonds.
Nutrition Facts :
CREAMY LEMON CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
- Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
CHICKEN ALMONDINE
My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.
Nutrition Facts : Calories 680 calories, Fat 46g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 1308mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
LEMON CHICKEN
This is like the lemon chicken you get from your Chinese take-out place. The egg, cornstarch, and baking powder coating is extra light and crispy. No msg or flour involved! And remember, Zaar calculates fat and calories from the ingredient list...you won't consume all the oil listed in the recipe! Note: Marinating time is included in prep time.
Provided by breezermom
Categories Chicken Breast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator.
- Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.
- Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.
- Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.
Nutrition Facts : Calories 617.9, Fat 48.4, SaturatedFat 7.8, Cholesterol 126.3, Sodium 544.8, Carbohydrate 9.4, Fiber 0.2, Sugar 5.8, Protein 35.5
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
ONE HOUR LEMON ALMOND CHICKEN
An adopted recipe with asparagus, seasonings, and toasted almonds. The curry powder and almonds has great flavors to an otherwise ordinary chicken dish.
Provided by weekend cooker
Categories Chicken Breast
Time 55m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place asparagus in buttered 7x11 inch baking dish and set aside.
- Sprinkle chicken with seasoned salt.
- In a large skillet, saute chicken in margarine for 15 minutes.
- Spoon chicken strips over asparagus.
- In another skillet, combine asparagus soup, mayonnaise, milk, sweet red bell pepper, lemon juice, curry powder, ginger, and pepper and heat just enough to mix well.
- Spoon over chicken and sprinkle almonds over top of casserole.
- Bake uncovered at 350 degrees for 35 minutes.
Nutrition Facts : Calories 520, Fat 32.6, SaturatedFat 5.5, Cholesterol 89.1, Sodium 760, Carbohydrate 26.7, Fiber 6.6, Sugar 7.3, Protein 34.4
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
ALMOND ORANGE CHICKEN
"This moist tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes," raves Sharon Lebold of Bayfield, Ontario. "I sometimes cook it in my electric skillet because it easily holds all the chicken."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.
Nutrition Facts : Calories 318 calories, Fat 18g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 541mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 12g protein.
SPICY ALMOND CHICKEN
This has just the right amount of spices. It's tangy, beautiful and delicious.
Provided by MICHELLECA
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
- Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).
Nutrition Facts : Calories 442.5 calories, Carbohydrate 41.1 g, Cholesterol 101.5 mg, Fat 17.1 g, Fiber 1.3 g, Protein 31.4 g, SaturatedFat 5.4 g, Sodium 297.4 mg, Sugar 34.8 g
LEMONY CHICKEN
Lemony chicken that is sure to please!
Provided by Melanie Greer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
- Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 22.1 g, Cholesterol 102.4 mg, Fat 29.5 g, Fiber 4.6 g, Protein 29.4 g, SaturatedFat 10.2 g, Sodium 441.4 mg, Sugar 0.2 g
ALMOND-TOPPED CHICKEN
Lemon juice adds a pleasant tardiness to the buttery sauce that Karen Zink of Grand Island, Nebraska serves over chicken. "My family loves this easy-to-make entree," she notes. "I often toss in more almonds for extra crunch."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook the chicken in 2 tablespoons of butter for 10-12 minutes on each side or until a thermometer reads 170°. , Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
Nutrition Facts : Calories 211 calories, Fat 19g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 158mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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