EASY CREAMY LEMON CHICKEN
This easy skillet creamy lemon chicken is a winner! Tender pan-seared chicken served with a creamy and tangy lemon garlic sauce. It's a quick 30 minute weeknight option!
Provided by Tania
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cut each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken a bit.
- Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Kosher salt, ground black pepper, Italian herb seasoning). Dredge the seasoned chicken in flour and shake off any excess.
- Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
- Don't wipe the pan clean. Melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons). Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined.
- Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.
- Serve with lemon slices and freshly chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 449 kcal, Carbohydrate 15 g, Protein 27 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 169 mg, Sodium 263 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
CHICKEN WITH CHERRY SAUCE
This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.
CHICKEN CUTLETS WITH BURRATA AND MELTED BABY TOMATO SAUCE
Scott Conant tested the recipes in his newest cookbook, Peace, Love, and Pasta, in a way he never has before: in his home kitchen, surrounded by his family. The Chopped judge wrote the entire book during quarantine. "It really represents this transition I've had over time, from cooking all my meals in restaurants to cooking at home for my children," he says. Instead of filling the pages with complicated, chef-y recipes, he decided to share takes on Italian-American classics, like these chicken cutlets with burrata and tomato sauce - a simple twist on chicken parm. "The flavors are so vibrant," Scott says. And because the cutlets are cooked on the stove, not baked, they're faster than classic chicken parm, too!
Provided by Scott Conant
Categories main-dish
Time 1h30m
Yield 4 servings, plus 3 1/2 cups of melted baby tomato sauce
Number Of Ingredients 20
Steps:
- In a shallow bowl, combine the flour and a pinch of salt. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt. In a third shallow bowl, combine the panko, oregano, grated Parmigiano-Reggiano, red pepper flakes and a pinch of salt. Lightly sprinkle salt over the chicken thighs, then dredge 1 seasoned chicken thigh in the flour, making sure to coat both sides evenly. Shake off the excess flour, then dip the thigh into the seasoned egg wash, making sure to coat both sides evenly. Let the excess egg mixture drip off, then dip the thigh into the panko mixture, pressing down to coat the chicken thoroughly with the breadcrumb mixture on both sides. Set aside and repeat with the rest of the chicken.
- Heat the oil in a large sauté pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary. Cook until the breading is golden brown on the bottom, 7 to 9 minutes, then flip and add the butter and thyme to the pan. Cook the second side of the cutlets until golden brown, basting with the browning butter, 3 to 4 minutes. Remove the cutlets to a paper towel-lined plate and lightly sprinkle salt over each one. Repeat until all the cutlets have been fried.
- Divide the cutlets among four dinner plates. Spoon melted baby tomato sauce over the top, then add a few spoonfuls of burrata on top of the tomatoes. Season with additional salt to taste and serve immediately.
- In a sauté pan, heat the oil slightly over low heat. Add the garlic slices, oregano and red pepper flakes and sauté for 30 seconds. Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium high, season with a pinch of salt and continue to sauté as the tomatoes release their juices. Once the juices and the pectin from the tomatoes have combined with the oil and have started to form a nice sauce (about 8 to 10 minutes), stir in the basil. Remove from the heat and adjust the seasoning with salt. Serve immediately, or store in an airtight container in the refrigerator for 4 to 5 days until ready to use.
PAN-FRIED LEMON CHICKEN CUTLETS
Pan-fried lemon chicken cutlets are drizzled with a lemon sauce infused with garlic. You'll be amazed that something this tasty can be ready in under 30 minutes!
Provided by Marjory Pilley
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Arrange chicken cutlets in a single layer on a plate.
- Combine flour, basil and thyme in a small bowl.
- Sprinkle half of the flour mixture over the chicken and then turn over and sprinkle the rest over the other sides.
- Swirl olive oil in a large pan.
- Add 1 Tablespoon of butter to the pan and melt over medium-high heat.
- Add chicken to pan and cook about 5-6 minutes on each side or until the outside is browned and the inside is no longer pink.
- Remove chicken to a serving platter and keep warm.
- Melt remaining butter in the pan.
- Add chicken broth, lemon juice and garlic to the pan and stir to combine, scraping up brown bits.
- Bring mixture to a boil and continue to boil until sauce has thickened slightly or about 3-4 minutes.
- Spoon lemon garlic mixture over chicken and garnish with lemon slices.
Nutrition Facts : Calories 225 kcal, Carbohydrate 2 g, Protein 25 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 190 mg, ServingSize 1 serving
LEMON CHICKEN CUTLETS
Make and share this Lemon Chicken Cutlets recipe from Food.com.
Provided by kimbearly
Categories Lunch/Snacks
Time 13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
- Season cutlets with salt, pepper and garlic powder.
- Dredge in flour, shaking off excess.
- In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
- Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
- Remove from pan; keep warm.
- Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
- Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
- Heat to boiling and cook until thickened, about 2-3 minutes .
- Remove from heat and stir in lemon juice and parsley.
- Season with additional salt and pepper, as desired.
- Serve lemon sauce with cutlets.
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9
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