Best Chicken In Savory Lemon Sauce Recipes

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LEMON SAUCE FOR CHICKEN



Lemon Sauce for Chicken image

I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.

Provided by ReeLani

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 6

2 cups chicken broth
1/2 cup fresh lemon juice
3/4 cup sugar
1 lemon, zest of
1/4 cup cornstarch
1/4 cup cold water

Steps:

  • In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
  • Return mixture to a boil.
  • Blend together cornstarch and cold water and stir into the lemon sauce.
  • Cook until thickened, stirring frequently and adjust seasoning to taste.

CHICKEN IN SAVORY LEMON SAUCE



Chicken in Savory Lemon Sauce image

Make and share this Chicken in Savory Lemon Sauce recipe from Food.com.

Provided by Shellbelle

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 can cream of broccoli soup
1/2 cup water
1 green bell pepper, chopped
1 teaspoon dried parsley flakes
1 tablespoon lemon juice
1 teaspoon paprika
4 lemon slices

Steps:

  • Spray nonstick skillet with vegetable cooking spray and heat 1 minute.
  • Add chicken and cook until browned.
  • Add soup, water, bell pepper, parsley flakes, lemon juice, and paprika.
  • Heat to a boil.
  • Cover and cook over low heat 5 minutes.
  • Garnish with lemon slices.

Nutrition Facts : Calories 140.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 78.9, Carbohydrate 2.7, Fiber 0.9, Sugar 1, Protein 27.7

CHICKEN WITH LEMON SAUCE



Chicken with Lemon Sauce image

"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.

Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.

LEMON CHICKEN IN SAVORY CHAMPAGNE SAUCE



Lemon Chicken in Savory Champagne Sauce image

Make and share this Lemon Chicken in Savory Champagne Sauce recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1/2 cup dry white wine
1 cup fresh lemon juice
2 lemons, zest of, grated
2 tablespoons vegetable oil
5 tablespoons chopped fresh savory
3 -4 Italian plum tomatoes, quartered
2 tablespoons cognac or 2 tablespoons brandy
4 -6 lemon slices
1 cup nonvintage champagne
1 tablespoon butter
1/2 cup heavy cream
1/2 cup creme fraiche

Steps:

  • With a sharp knife, cut chicken breasts in quarters, lenghtwise.
  • Arrange in a single layer in a large glass baking dish.
  • In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
  • Pour over chicken breasts.
  • Cover and refridgerate for 6 hours or overnight.
  • Preheat oven to 375*.
  • Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
  • Meanwhile, pour cognac in small saucepan.
  • Warm it and flame it with a match.
  • When flames subside, add butter and saute lemon slices for 2 minute per side.
  • Add champagne to saucepan and cook over high heat until reduced by half.
  • Whisk in the cream and creme fraiche.
  • Boil to the consistency of thick creme.
  • Add remaining 2 tbsp chopped savory.
  • Arrange chicken and tomatoes on plates.
  • Spoon over sauce and garnish with lemon slices.

Nutrition Facts : Calories 519.5, Fat 33.3, SaturatedFat 16.8, Cholesterol 157.6, Sodium 127.2, Carbohydrate 11.7, Fiber 1, Sugar 3.8, Protein 29.3

CHICKEN SAVOY



Chicken Savoy image

A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with pot cheese. They make a wonderful combination. The place is not fancy, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!

Provided by Joe

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

1 (2 to 3 pound) whole chicken, cut into pieces
⅛ cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
¼ cup grated Romano cheese
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
  • Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
  • Pour vinegar over chicken and serve.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 2.9 g, Cholesterol 178.6 mg, Fat 30.4 g, Fiber 0.2 g, Protein 45.4 g, SaturatedFat 8.2 g, Sodium 389.7 mg, Sugar 1.9 g

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