LEMON-DILL CHICKEN CAKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
LEMON MUSHROOM CHICKEN
There's a lot of flavor in this dish. The best part? It doesn't seem light at all! -Carrie Palmquist, Canova, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.
Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 368mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
LEMON DILL CHICKEN
A lowfat marinated broiled chicken. Great with rice! Three hour marinating time not included in prep time. From Betty Crocker's New Choices Cookbook.
Provided by ChipotleChick
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken in a dish.
- Add the chicken, and turn to coat with the marinade.
- Cover and refrigerate 3 hours at the least, but no more than 24.
- Set oven on broil.
- Spray a broiler pan with nonstick spray.
- Lift the chicken out of the marinade, reserve the marinade.
- Put the chicken in the pan.
- Broil the chicken 5-7 inches from heat for 7 minutes, then turn and brush with marinade.
- Cook another 7 minutes or until juices run clear.
Nutrition Facts : Calories 140.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 175, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 27.6
CHICKEN WITH MUSHROOMS & LEMON SAUCE
This recipe will rival any fine Italian restaurants entree. It is an impressive FOOL PROOF dinner to serve family or your guess. I used to "wing it" and then came across this recipe. You will love it. 11/08 suggestions: The sauce will thicken as it cools a bit. It should not be thick anyway. From: The Big Book of Casseroles
Provided by Chicagoland Chef du
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
- Transfer mushrooms and onions, set aside.
- Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
- In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
- Transfer browned chicken to casserole dish and top with mushrooms and onions.
- Sauce: (*I double sauce recipe).
- Add 1 - 2 T of butter to skillet, melt over low/medium heat.
- Add reserved flour (may need a bit more) to the butter and whisk until well blended.
- Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
- Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
- Serve over rice (*Basmati is my favorite).
- NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
- If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
- Revised & made for dinner: 10/29/07.
Nutrition Facts : Calories 374.7, Fat 22.1, SaturatedFat 9.1, Cholesterol 107, Sodium 643.8, Carbohydrate 12.8, Fiber 1.6, Sugar 2.8, Protein 29.2
SOUR CREAM 'N' DILL CHICKEN
With six children and two boarders, it seems I'm always cooking for a crowd. So, almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared. You can easily get it ready Sunday morning and let it cook while you're away at church. -Rebekah Brown, Three Hills, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.
Nutrition Facts : Calories 359 calories, Fat 21g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1346mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
BAKED LEMON-DILL CHICKEN BREASTS
Simple, delicious, tangy chicken breasts baked in a melody of spices using fresh ingredients. After baking, garnish with fresh herbs such as thyme sprigs, if desired. Best served over a bed of rice.
Provided by Rhonda Slauenwhite Frank
Categories Baked Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
- Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
- Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 19.1 g, Cholesterol 116.8 mg, Fat 16.1 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 159.8 mg, Sugar 17.4 g
LEMON AND GARLIC CHICKEN WITH MUSHROOMS
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
- Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY DILL CHICKEN AND MUSHROOMS
Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.
Provided by lutzflcat
Categories Chicken Thighs
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
- Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
- Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
- Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
- Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 10.7 g, Cholesterol 111.9 mg, Fat 14.4 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.8 g, Sodium 227.7 mg
LEMON-DILL CHICKEN
Enjoy this flavorful chicken sprinkled with onion that's ready in 25 minutes - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
- Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
- Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.
Nutrition Facts : Calories 220, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 220 mg
More about "lemon dill chicken with wild mushrooms over fettuccini food"
CHICKEN AND MUSHROOMS IN CREAMY DILL SAUCE - JO COOKS
From jocooks.com
LEMON-AND-DILL CHICKEN PASTA RECIPE - KRISTEN STEVENS
From foodandwine.com
LEMON CHICKEN FETTUCCINE RECIPE | EASY ONE POT PASTA …
From diethood.com
LEMONY CHICKEN AND MUSHROOM PASTA - HEALTHY FOOD GUIDE
From healthyfood.com
SKILLET LEMON AND DILL CHICKEN - THE DEFINED DISH …
From thedefineddish.com
SKILLET LEMON DILL CHICKEN THIGHS RECIPE - DAMN …
From damndelicious.net
LEMON DILL CHICKEN | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
LEMON DILL CHICKEN WITH WILD MUSHROOMS OVER FETTUCCINI
From punchfork.com
4.4/5 (40)Category Main-DishServings 4Total Time 35 mins
LEMON AND DILL CHICKEN RECIPE - COOK.ME RECIPES
From cook.me
CREAMY LEMON CHICKEN BREASTS AND MUSHROOMS - FOODIECRUSH
From foodiecrush.com
LEMON & DILL CHICKEN RECIPE | EATINGWELL
From eatingwell.com
CHICKEN IN A DELICATE MUSHROOM AND LEMON DILL SAUCE
From justapinch.com
BRAISED LEMON CHICKEN WITH DILL AND TURMERIC RECIPE - TORI AVEY
From toriavey.com
WILD MUSHROOM MARSALA FETTUCCINI OVER PARMIGIANO CRUSTED CHICKEN
From colombowine.com
LEMON DILL CHICKEN PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON CHICKEN IN DILL CREAM SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
EASY CREAMY LEMON-GARLIC MUSHROOM PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
SKILLET GREEK LEMON DILL CHICKEN - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
LEMON AND DILL ROASTED CHICKEN RECIPE | YEPRECIPES
From yeprecipes.com
LEMON DILL CHICKEN WITH WILD MUSHROOMS OVER FETTUCCINI
MUSHROOM DILL CHICKEN - WELL-WORN APRON
From wellwornapron.com
LEMON DILL CHICKEN PASTA WITH GOAT CHEESE - WELL PLATED BY ERIN
From wellplated.com
SKILLET LEMON DILL CHICKEN THIGHS - DAMN DELICIOUS | KITCHN
From thekitchn.com
CREAMY DILL CHICKEN PASTA RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
LEMON DILL CHICKEN RECIPE - WEBMD
From webmd.com
LEMON DILL CREAMY PASTA, WITH MUSHROOM "SCALLOPS", AND TOPPED …
From reddit.com
LEMON PEPPER CHICKEN WITH LEMON AND DILL COUS COUS - I AM A …
From iamafoodblog.com
LEMON DILL CHICKEN WITH WILD MUSHROOMS OVER FETTUCCINI
From recipenet.org
LEMON DILL CHICKEN WITH WILD MUSHROOMS OVER FETTUCCINI
From pinterest.com
BAKED CHICKEN WITH LEMON & DILL - A GOOD LIFE FARM
From cosmopolitancornbread.com
HEALTHY CREAMY LEMON DILL CHICKEN RECIPE - CHEW OUT LOUD
From chewoutloud.com
ROASTED CHICKEN OVER MUSHROOMS AND LEMON-DILL ORZO
From myfitnesspal.com
LEMON-DILL GRILLED CHICKEN | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
CHICKEN WITH LEMON DILL SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
LEMON DILL CHICKEN WITH WILD MUSHROOMS OVER FETTUCCINI …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love