Skillet Chicken With Lemon Sauce Food

CHICKEN IN LEMON WINE SAUCE

Steps:

• I use very large chicken breasts which I slice in half horizontally before flattening. You can also opt to use 4 small chicken breasts.
• Flatten each chicken breast with a meat mallet by placing in resealable plastic bag and pounding until 1/4" thick. Take out and season with salt and pepper then dredge (cover) in flour.
• In a large skillet, heat butter and olive oil. When butter just starts to turn brown, add the garlic and chicken pieces and cook for 3 minutes per side or until brown.
• Remove chicken breasts from skillet and cover to keep warm.
• In same skillet, add wine and stir to incorporate any browned bits from pan. Boil until reduced by almost half, about 3-5 minutes.
• Add the chicken broth, oregano, thyme and lemon zest and return to boil.
• Combine the egg and lemon juice and stir into wine-broth liquid. Stir until sauce is smooth and has thickened slightly.
• Add chicken back to pan and simmer for five minutes, turning once, until chicken is warm and thoroughly cooked.
• Sprinkle with parsley then remove to serving platter.
• Pour sauce over chicken then garnish with parsley sprigs and lemon slices.

SKILLET CHICKEN WITH LEMON SAUCE

Steps:

• Slice chicken breasts in half crosswise to produce pieces that are similar in size.
• Pat dry and season both sides with salt and pepper.
• Heat oil in a skillet over medium heat until shimmering.
• Add chicken and cook until browned, about 5-7 minutes. Repeat on other side.
• Remove chicken from pan and cover with foil.
• Add 1 tablespoon of the butter.
• Add onion, season with salt and pepper, and cook until translucent, about 2 minutes.
• Add 1 1/2 cups of the chicken broth and the lemon juice.
• Bring to a simmer, scraping up any browned bits of chicken on the bottom of the pan.
• Return chicken to pan along with any accumulated juices.
• Cover and simmer for 5-7 more minutes or until chicken is cooked through (165 degrees F). Check periodically to make sure the pan isn't getting dry. Add remaining chicken broth, if needed.
• When chicken is done, add the last tablespoon of butter. Gently stir it into the sauce.
• Top with fresh parsley and lemon slices, if desired.

SKILLET-ROASTED LEMON CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
• Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
• Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
• Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

SKILLET CREAMY LEMON CHICKEN

Steps:

• In a nonstick skillet, heat olive oil over med high.
• Stir in garlic butter until melted.
• Add chicken.
• Cook 5 min to brown, then reduce heat to med.
• Turn chicken and cook about 4-5min more until juice runs clear when pierced.
• Transfer chicken to a warm dish.
• Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
• In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
• Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
• Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
• Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
• **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
• Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.

LEMON CHICKEN SKILLET (WHOLE30)

Steps:

• 1. Heat oil in a skillet over medium heat.
• 2. Sprinkle sea salt, pepper, Italian seasoning on both sides of chicken breasts.
• 3. Once skillet is hot, add chicken breasts and brown for about 4 minutes per side or until golden brown.
• 4. Remove chicken from skillet and set aside.
• 5. To the skillet, add chicken broth, lemon juice, minced garlic. Stir and scrape up the brown bits stuck to the bottom of the skillet.
• 6. Add chicken back to the skillet along with used lemon quarters.
• 7. Simmer the chicken in the sauce for about 5 minutes, turning halfway through.
• 8. Add broccoli to the skillet and cook until broccoli is bright green and tender and chicken is cooked through, about 5 minutes.
• 9. Stir in butter or ghee (if using) and add additional salt and pepper to taste.
• 10. Enjoy!
• Notes:
• Try it topped with a sprinkle of parmesan or romano cheese (if not on Whole30).
• Add a sprinkle of chopped fresh basil at the end.
• Substitute mushrooms for broccoli (or use both).

CHICKEN BREASTS IN LEMON CREAM SAUCE

Steps:

• Melt 3 tbs butter in a large skillet over medium heat.
• Add mushrooms and saute until tender.
• Remove with a slotted spoon and set aside.
• Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
• Melt remaining 3 tbs butter in skillet.
• Add chicken and saute 5 to 6 minutes on each side or until golden brown.
• Transfer chicken to a serving platter (keep warm).
• Add broth to skillet, scraping up browned bits.
• Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
• Stir in cream and lemon juice.
• Cook over medium heat until slightly thickened.
• Stir in mushrooms, white pepper& salt to taste.
• Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
• Serve over rice or noodles.