Best Rachael Ray Lemon Chicken 30 Minute Meals Recipes

LEMON CHICKEN

Lemon Chicken image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Steps:

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams

RACHAEL RAY LEMON CHICKEN (30 MINUTE MEALS)

Rachael Ray Lemon Chicken (30 Minute Meals) image

Make and share this Rachael Ray Lemon Chicken (30 Minute Meals) recipe from Food.com.

Provided by AZRT8871

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
1/4 cup unbleached all-purpose flour
coarse salt
2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand House of Tsang)
1 tablespoon white vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash)
1/2 cup chicken broth or 1/2 cup stock
8 ounces prepared lemon curd (1 cup)
1/4 cup hot water
1 lemon, zest of
2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

Steps:

Coat the chunked chicken lightly in flour, seasoned with a little salt.
Heat a large skillet or a wok-shaped nonstick pan over high heat.
Stir fry chicken until golden, 3 or 4 minutes.
Remove chicken from the pan and return pan to heat.
Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate.
Add stock or broth to the pan and scrape up any drippings with a whisk.
Thin curd by stirring in a little hot water.
Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
Serve with Rice.