LEMON CHICKEN AND LEEK RICE PILAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
- Get Rachael's shopping list for this episode's recipes here.
- Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.
PAN-SEARED CHICKEN TENDERLOIN
A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
Provided by Dee
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.
- Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.
Nutrition Facts : Calories 198 calories, Carbohydrate 4.6 g, Cholesterol 31.2 mg, Fat 15.2 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 2.3 g, Sodium 193.1 mg, Sugar 0.9 g
SEARED LEMON CHICKEN
From an old recipe card that I came across during a clean up, looks good. Times are estimated but have included 30 minute marinating time in the cooking time.
Provided by ImPat
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breasts side by side in a shallow dish (non reactive, not metal).
- Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tablespoon olive oil and 1 tablespoon chopped parsley and pour over the chicken.
- Turn the breasts over until well coated and the marinate in the fridge for 30 minutes.
- Brush a non stick griddle or skillet/fry pan with the remaining oil and heat until very hot.
- Lift the chicken breasts from the dish (reserve the marinade) and and put them in the pan/griddle and sear quickly for 1 to 2 minutes on each side until the chicken browns, lower the heat and add the reserved marinade cook for about 10 minutes or until the chicken is done, turning the breasts once or twice.
- Once cooked transfer to serving plate and cover each with an equal amount of the zest and the remaining parsley.
- Cut the lemon into wedges and serve with the chicken.
- Suggested you accompany with rice and steam vegetables.
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