QUICK SAUTéED LEMON AND GARLIC CHICKEN
Steps:
- Cut the chicken in very thin slices crosswise (widthwise)
- In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.
- Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.
- Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
- Remove from heat, add the parsley and blend.
- Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges.
SAUTéED LEMON CHICKEN WITH WARM ROMAINE AND BEAN S
This is a delicious and healthy dish!
Provided by Catherine Cappiello Pappas
Categories Chicken
Time 25m
Number Of Ingredients 24
Steps:
- 1. For the Chicken: Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least ½ hour or longer. Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to sauté. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices. For the Warm Romaine and Bean Salad: Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeño to sauté. When the onion is soft and the garlic fragrant add the beans and toss. Combine the ingredients for the dressing; add to the beans and turn the heat off. Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted. Plate the leaves and top with the sautéed chicken and the beans.
TUSCAN CHICKEN WITH WARM BEAN SALAD
Steps:
- Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
- Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
- Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
- Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
SAFFRON CHICKEN, BOILED LEMON AND GREEN BEAN SALAD
Steps:
- Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.
- In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.
- Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.
- Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.
- Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.
- In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.
Nutrition Facts : Calories 324 calorie, Fat 16 grams, SaturatedFat 2.5 grams, Cholesterol 91 milligrams, Sodium 391 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 32 grams, Sugar 8 grams
SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON
One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
- Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
- Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
- Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
- Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
- Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON CHICKEN SAUTE
Make and share this Lemon Chicken Saute recipe from Food.com.
Provided by Manami
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
- Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
- Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
- Place chicken on serving platter; keep warm.
- Add lemon juice to drippings in pan.
- Add green onions and mushrooms.
- Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
- Garnish with lemon slices and parsley.
Nutrition Facts : Calories 220, Fat 10.2, SaturatedFat 5.9, Cholesterol 88.7, Sodium 285.9, Carbohydrate 4.2, Fiber 0.9, Sugar 1.1, Protein 27.5
WARM TUSCAN BEAN SALAD
Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD
This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.
Provided by Chef Kate
Categories Chicken
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If using dry beans, rinse beans and place in bowl.
- Cover with three inches of water; leave to soak overnight or at least eight hours.
- Drain beans.
- Place in large saucepan, coverered with three inches of water.
- Do NOT salt.
- Allow to simmer one to two hours till soft (older beans take longer).
- Drain.
- If using canned beans, empty beans into colander and rinse well with warm water.
- Place chicken in baking dish large enough to accomodate all the pieces.
- A 12" x 9" pan should be adequate.
- Roughly chop five (or more if you love it) cloves of garlic.
- Sprinkle chopped garlic with coarse salt.
- Mash garlic and salt into a paste.
- Rub paste onto chicken pieces; sprinkle with ground pepper.
- Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
- Pour mixture over chicken, cover chicken and chill up to three hours.
- If you like, you can turn it in the marinade once or twice--not a critical step.
- Preheat oven to 350°F Place drained cannellini in a large skillet.
- Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
- Uncover chicken and bake 35-40 minutes, basting occasionally.
- Remove from oven.
- Preheat broiler.
- Broil chicken till golden brown--3-5 minutes.
- When the chicken is almost done, gently warm the beans till heated through.
- Ladle beans onto serving platter.
- Top with chicken and juices from pan.
- Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.
SAUTéED LEMON CHICKEN WITH WARM ROMAINE AND BEAN SALAD RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 24
Steps:
- For the Chicken: Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least ½ hour or longer. Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to sauté. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices. For the Warm Romaine and Bean Salad: Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeño to sauté. When the onion is soft and the garlic fragrant add the beans and toss. Combine the ingredients for the dressing; add to the beans and turn the heat off. Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted. Plate the leaves and top with the sautéed chicken and the beans.
WHOLE LEMON ROASTED CHICKEN
Frank Saulle's lemon roasted chicken is a must try! It is easy, delicious, moist and tender! This recipe pairs very well with roasted potatoes for a perfect meal.
Provided by A Taste of Brooklyn
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the lemon peel and 2 sprigs of thyme and cook until fragrant, about 1 to 2 minute Add in the lemon juice and lightly season with salt.
- Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe, inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer.
- Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours).
- Remove the chicken from the oven and let stand a few min before carving.
Nutrition Facts : Calories 880.2, Fat 66.2, SaturatedFat 21.6, Cholesterol 345.7, Sodium 262.6, Carbohydrate 2.3, Fiber 0.6, Sugar 0.5, Protein 65
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