Pan Seared Chicken With Tender Leek Lemon Rice Pilaf And Whatever Your Garden Grows Salad Food

LEMON CHICKEN AND LEEK RICE PILAF

Lemon Chicken and Leek Rice Pilaf image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoons butter
1/3 to 1/2 cup broken linguini
2 leeks, trimmed and chopped into thin half moons
Salt and pepper
Salt and pepper
1/2 cup dry white wine, optional
1 1/4 cups white rice
3 cups chicken stock, reserved from Poached Chicken, recipe follows
1 lemon, juiced and zested
3 cups cooked chicken, about half of meat from Poached Chicken, recipe follows
1/2 cup parsley, chopped
1 whole chicken, 5 pounds
2 bay leaves
2 carrots, coarsely chopped, with stems, if you have them
2 large cloves garlic, crushed
1 lemon, sliced
1 onion, quartered
A few stalks celery with leafy tops, coarsely chopped
A small handful fresh parsley with stems
Salt
A few peppercorns

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

Pan-Seared Chicken Tenderloin image

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

Ingredients

4 chicken tenderloins, or more to taste
4 tablespoons olive oil, divided
salt and ground black pepper to taste
2 teaspoons paprika, or more to taste
2 teaspoons garlic powder, or more to taste
2 teaspoons onion powder, or more to taste
1 teaspoon Cajun seasoning
1 teaspoon chili powder
½ lemon

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

Seared Lemon Chicken image

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

Ingredients

4 (100 g) boneless skinless chicken breasts (4 oz)
1 tablespoon lemon juice
2 garlic cloves (peeled and minced)
1 tablespoon honey (clear)
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons parsley (chopped)
1 lemon (zest of)
1 lemon (wedged for garnish)

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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