LEMON PEPPER CHICKEN I
A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.
Provided by LionHert65
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 1
Number Of Ingredients 4
Steps:
- Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
- Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).
Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g
PEPPERCORN CHICKEN WITH LEMON SPINACH
Make and share this Peppercorn Chicken With Lemon Spinach recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
- Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
- Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
- Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Serve with the spinach.
Nutrition Facts : Calories 291.9, Fat 13.5, SaturatedFat 2, Cholesterol 56.6, Sodium 328.5, Carbohydrate 7.3, Fiber 3, Sugar 0.6, Protein 23.3
CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH
Steps:
- Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
- Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
- When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
- Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
- Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.
CHICKEN TENDERS WITH LEMON SPINACH RICE
From AOL recipes. "In a complete meal, a little bit of chicken goes a long way. The whole grains in this dish make it both heartier and healthier."
Provided by Ciocia DD
Categories One Dish Meal
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt the butter over medium heat, then add the chicken and garlic. Cook until the chicken is golden brown; set aside on a plate and keep warm.
- Add the rest of the ingredients except the spinach to the skillet and bring to a boil over high heat. Cover and reduce heat to low and cook until the juice is absorbed (usually about 10 minutes).
- Add the spinach to the skillet and mix. Serve on a plate topped with the chicken.
- NOTE: When entering the ingredients Recipezaar is only recognizing "rice" as the ingredient and not whole grain brown instant rice. Please be aware that the fiber content listed for this recipe will likely be based on the average, run-of-the-mill white rice.
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