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.
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
ROASTED CHICKEN WITH LEMON BUTTER
Steps:
- Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
- Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
- Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
- Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
- Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
- Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
- Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.
LEMON BUTTER CHICKEN BREASTS
Make and share this Lemon Butter Chicken Breasts recipe from Food.com.
Provided by lisar
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pound chicken breasts to one-quarter to one-eigth inch thickness.
- Combine flour and salt; dredge chicken in flour mixture.
- Liberally sprinkle with lemon pepper one each side of chicken breast.
- Sauté chicken in melted butter for about 5 minutes per side or until lightly browned.
- Leaving chicken in pan, stir in lemon juice, and increase heat to deglaze pan.
- Serve chicken with rice and lemon butter glaze with rice.
Nutrition Facts : Calories 304.6, Fat 16.9, SaturatedFat 10.1, Cholesterol 109.1, Sodium 379.7, Carbohydrate 8.4, Fiber 0.3, Sugar 0.2, Protein 28.5
AMAZING ITALIAN LEMON BUTTER CHICKEN
I got this recipe from the Allrecipes.com site. It is absolutely wonderful, but only should be eaten on occasion because of the amount of butter. I hope you enjoy it as much as my family does. It does take a little time to make, but it is well worth it.
Provided by reinecke53
Categories Chicken Breast
Time 1h
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- 1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
- 2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- 3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
- 4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
- 5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Nutrition Facts : Calories 902.7, Fat 64.7, SaturatedFat 34.3, Cholesterol 200.6, Sodium 701.4, Carbohydrate 45.8, Fiber 3.9, Sugar 2.2, Protein 34.1
CHICKEN BREASTS IN LEMON CREAM SAUCE
My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.
Provided by Just Cher
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt 3 tbs butter in a large skillet over medium heat.
- Add mushrooms and saute until tender.
- Remove with a slotted spoon and set aside.
- Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
- Melt remaining 3 tbs butter in skillet.
- Add chicken and saute 5 to 6 minutes on each side or until golden brown.
- Transfer chicken to a serving platter (keep warm).
- Add broth to skillet, scraping up browned bits.
- Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
- Stir in cream and lemon juice.
- Cook over medium heat until slightly thickened.
- Stir in mushrooms, white pepper& salt to taste.
- Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
- Serve over rice or noodles.
LEMON HERB CHICKEN BREASTS
There's so much that you can do with this easy chicken recipe. Serve with sides of pasta, rice, or veggies. Or serve on a roll as a sandwich, in a pasta sauce, or on a salad!
Provided by erinBOberrin
Categories Chicken
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place 1 chicken breast at a time between 2 sheets of wax paper or plastic wrap, pound with mallet or rolling pin to a thickness of 1/2-1/4 inch.
- Combine first 4 ingredients in a small bowl.
- Rub mixture all over chicken breasts.
- Heat oil and garlic in nonstick skillet on medium high.
- Add chicken breast; cook 3-4 minutes on each side, until browned and cooked through.
- Remove from heat Drizzle with lemon juice; cover and let stand for a couple minutes before serving.
Nutrition Facts : Calories 77.5, Fat 1.9, SaturatedFat 0.3, Cholesterol 34.2, Sodium 184.2, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 13.7
LEMON BUTTERMILK CHICKEN
Make and share this Lemon Buttermilk Chicken recipe from Food.com.
Provided by Terese
Categories Chicken
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in a deep dish.
- Add chicken and marinate for a couple of hours or overnight.
- Combine the crumb ingredients.
- Drain chicken from marinade and press into the breadcrumbs.
- Heat oil in a large frying pan.
- Add chicken and cook on medium heat for 20 minutes or until golden and cooked through.
- Serve with 1/2 cup mayonnaise mixed with the juice of 2 limes and 2 tablespoons olive oil.
Nutrition Facts : Calories 597, Fat 10.8, SaturatedFat 4.3, Cholesterol 161.1, Sodium 925, Carbohydrate 46, Fiber 2.7, Sugar 9.8, Protein 74.2
CHICKEN BREAST WITH LEMON SAGE BUTTER
Putting the sage butter under the skin will keep the breasts moist and adding a wonderful taste. Very Easy!
Provided by Timothy H.
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl blend together the sage, butter, and lemon juice with a fork until smooth. Add the salt and pepper to taste and set 2 tablespoons of the mixture aside.
- Rub the remaining butter mixture underneath the skin on each breast. Do not remove the skin. Rub the with the 2 tablespoons of the remaining butter mixture on the outside of the breast.
- Place the chicken skin side up on a roasting pan. Bake the breast in a preheated oven for 35 to 40 minutes or until the juice runs clear. Place the chicken on a warm plate and deglaze the roasting with the dry white wine. Simmer the pan juices a bit to reduce and serve over the chicken.
Nutrition Facts : Calories 337, Fat 21.2, SaturatedFat 8.8, Cholesterol 113.2, Sodium 172.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 30.4
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- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
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