PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS
Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe.
Provided by French Tart
Categories Chicken Breast
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grate the lemons and then squeeze them to extract the juice.
- Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
- Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
- Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
- If pan frying - heat the olive oil gently and add the chicken breasts.
- Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
- At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
- The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
- Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
- Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
- OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
- Place chicken breasts with all the sauce into the pan.
- Turn over once during cooking which should take 30 to 45 minutes.
- Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
- Cook for a further 2-5 minutes.
- Serve as for pan-fried version.
Nutrition Facts : Calories 199, Fat 9.2, SaturatedFat 3.3, Cholesterol 89.2, Sodium 141.9, Carbohydrate 2.8, Fiber 0.4, Sugar 0.5, Protein 25.6
PAN-FRIED PAPRIKA CHICKEN
With thanks to Mary Berry from Saturday Kitchen
Provided by sabarker
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
- 2. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.
- 3. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
- 4. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
- 5. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and a mixture of boiled rice and wild rice.
BROILED PAPRIKA AND LEMON-PEPPER CHICKEN BREASTS
The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.
Provided by StephanieLyn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
- Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
- Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 316.2 calories, Carbohydrate 8 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 3.2 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 3632.8 mg, Sugar 2.2 g
LEMON-DIJON CHICKEN SKILLET
This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
- In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
- Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g
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
PAN FRIED CHICKEN WITH GARLIC AND LEMON
Sometimes I really don't want to be creative with my dinner. Then I usually make this pan fried chicken breast. A little garlic, shallots, lemonjuice and parsley, and dinner is ready!
Provided by Myfoodpassion
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
- Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.
OVEN FRIED PAPRIKA CHICKEN
If it is not summer and we're not grilling, this is my favorite way to make chicken in the house. I love deep-fried chicken, but I dislike making it. This is the next best way to enjoy the taste without the mess and guilt. I hope you enjoy it. *Note: Prep time includes refrigeration time.
Provided by rosie316
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly mix flour, paprika, salt and pepper in a shallow dish, set aside. Place wire rack over a sheet pan, set aside.
- Rinse chicken and gently pat dry.
- Coat each chicken piece thoroughly in the flour mixture and place on the wire rack/sheet pan, then place in the fridge for 30 minutes.
- Meanwhile, pre-heat oven to 425*F. Put butter into 9x13x2 baking dish (or a larger 18x12x2 roaster pan, depending on the size of your chicken portions) and place dish in the oven just until the butter melts.
- Once the butter has melted, tilt the baking dish around to evenly distribute the butter. Place coated chicken pieces SKIN SIDE DOWN directly into the hot, buttered baking dish (do not over-crowd).
- Bake, un-covered, for 35 minutes UNDISTURBED (it is not burning). Then flip chicken over and bake an additional 15 minutes. Check to be sure no pink remains and juices run clear.
- Remove chicken pieces to a platter and tent with foil for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 701.4, Fat 44.1, SaturatedFat 15.1, Cholesterol 200.2, Sodium 1396.8, Carbohydrate 24.8, Fiber 1.4, Sugar 0.2, Protein 48.5
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