Best Lemon Pepper Chicken And Gravy Recipes

Lemon Pepper Chicken Breasts on a Bed of Rice image

Provided by El Bistro

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup long grain white rice
14 ounces chicken broth
5 tablespoons mccormick california style lemon pepper
1/2 cup of melted margarine
4 boneless skinless chicken breasts, thin sliced or tenderloins only

Steps:

Preheat oven to 350.
Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
Bake for 30 Minutes.
Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
Put pan back in the oven.
Bake 30 Minutes.
Remove from oven, and place chicken back inside.
Cook for another 15 minutes.
This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.

Nutrition Facts : Calories 523.2, Fat 26.7, SaturatedFat 5.6, Cholesterol 75.5, Sodium 731.8, Carbohydrate 37.6, Fiber 0.6, Sugar 0.4, Protein 30.8

Lemon Garlic Chicken With Pan Gravy image

Provided by AdeleProvence

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup flour (approximate, I used four generous tablespoons)
1 tablespoon lemon pepper
1 tablespoon granulated garlic
1 teaspoon oregano
1 teaspoon poultry seasoning
1 teaspoon paprika
1 teaspoon parsley
2 eggs
1 tablespoon milk
6 thin-cut chicken breasts
4 tablespoons canola oil
1 cup chicken broth
1 lemon, juice of
2 garlic cloves, crushed and diced

Steps:

Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added.
Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy.
Beat together eggs and milk in another shallow bowl.
Dip chicken in egg mixture then dredge in flour mixture.
Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch.
Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil.
When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture.
Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy.
Remove from heat.
Serve gravy over chicken.