Best Bonnies Honeyed Chicken With Lemon Butter Sauce Recipes

BONNIE'S CHICKEN TENDERS WITH LEMON PAN SAUCE image

Provided by BonniE !

Categories Chicken

Time 30m

Number Of Ingredients 8

12 to 14 chicken tenders
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup white wine
1/2 teaspoon kosher salt or sea salt
1 lemon sliced in thin slices
3 tablespoons chopped green onions

Steps:

1. Cook's Tip: This meal comes together very fast, so make sure you have everything ready for your meal before you begin making the chicken. If you don't want to use wine, try some chicken broth instead. This chicken is delicious with Noodles Romanoff.
2. Rinse the chicken tenders and pat dry on paper towels.
3. Slice the lemons into thin slices.
4. Heat a large nonstick skillet medium heat. Fry the chicken tenders until a nice golden brown.
5. Add the lemon juice, wine, sprinkle with salt and add lemon slices to the top of the chicken. Bring the chicken to a boil, reduce the heat to low, place a lid on skillet, and cook for 15 minutes.
6. Remove the chicken from the pan and put it on a platter and keep it warm.
7. Bring the sauce and lemon slices to a boil, turn heat to low and let it reduce about 1/2. It will thicken.
8. Drizzle the sauce over the warm chicken tenders and sprinkle with the green onions.
9. Here is how it looks!
10. This is especially good served with Noodles Romanoff which is also a very quick dish to fix. https://www.justapinch.com/recipes/side/pasta-side/noodles-romanoff-bonnies.html

BONNIE'S ROASTED CHICKEN WITH VEGETABLES image

Provided by BonniE !

Categories Vegetables

Time 1h

Number Of Ingredients 10

8 chicken thighs, skin on, bone in (boneless or skinless okay)
8 red potatoes, scrubbed and cut into one-inch uniform pieces
5 medium carrots, peeled and cut into 2-inch uniform pieces
2 sweet potatoes, peeled and cut into one-inch uniform pieces
1 large onion, peeled and cut into 8 wedges
2 cloves minced garlic
3 tablespoons olive oil (or oil of choice)
1 large lemon, zested, then juiced
2 teaspoons Dijon mustard
kosher salt and pepper, to taste, about a teaspoon each

Steps:

1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!