Best Sautéed Lemon Chicken With Warm Romaine And Bean S Recipes

LEMON CHICKEN SAUTE

Lemon Chicken Saute image

Make and share this Lemon Chicken Saute recipe from Food.com.

Provided by Manami

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons butter or 3 tablespoons margarine
1 1/2 tablespoons fresh garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground coarse black pepper
2 tablespoons fresh lemon juice
1 cup green onion, sliced 1-inch thick, both white and green parts
1 cup fresh mushrooms, halved
lemon slice
fresh parsley

Steps:

Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
Place chicken on serving platter; keep warm.
Add lemon juice to drippings in pan.
Add green onions and mushrooms.
Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
Garnish with lemon slices and parsley.

Nutrition Facts : Calories 220, Fat 10.2, SaturatedFat 5.9, Cholesterol 88.7, Sodium 285.9, Carbohydrate 4.2, Fiber 0.9, Sugar 1.1, Protein 27.5

TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD

Tuscan Lemon Chicken With Warm Bean Salad image

This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.

Provided by Chef Kate

Categories Chicken

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 whole chicken breasts, skin-on,bone-in,split
9 cloves garlic (or more)
1 1/2 teaspoons coarse salt
1/4 teaspoon fresh ground pepper (or more)
1/3 cup fresh lemon juice
4 tablespoons extra virgin olive oil
3 tablespoons chopped fresh rosemary
2 1/2 tablespoons finely grated lemons, rind of
1/2 teaspoon sugar
1 lb dried cannellini beans or 3 (15 ounce) cans cannellini beans

Steps:

If using dry beans, rinse beans and place in bowl.
Cover with three inches of water; leave to soak overnight or at least eight hours.
Drain beans.
Place in large saucepan, coverered with three inches of water.
Do NOT salt.
Allow to simmer one to two hours till soft (older beans take longer).
Drain.
If using canned beans, empty beans into colander and rinse well with warm water.
Place chicken in baking dish large enough to accomodate all the pieces.
A 12" x 9" pan should be adequate.
Roughly chop five (or more if you love it) cloves of garlic.
Sprinkle chopped garlic with coarse salt.
Mash garlic and salt into a paste.
Rub paste onto chicken pieces; sprinkle with ground pepper.
Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
Pour mixture over chicken, cover chicken and chill up to three hours.
If you like, you can turn it in the marinade once or twice--not a critical step.
Preheat oven to 350°F Place drained cannellini in a large skillet.
Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
Uncover chicken and bake 35-40 minutes, basting occasionally.
Remove from oven.
Preheat broiler.
Broil chicken till golden brown--3-5 minutes.
When the chicken is almost done, gently warm the beans till heated through.
Ladle beans onto serving platter.
Top with chicken and juices from pan.
Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.

SAUTéED LEMON CHICKEN WITH WARM ROMAINE AND BEAN SALAD RECIPE - (4.4/5)

Sautéed Lemon Chicken with Warm Romaine and Bean Salad Recipe - (4.4/5) image

Provided by ladygourmet

Number Of Ingredients 24

Ingredients

For the Chicken:
3 lbs. of boneless chicken breast - sliced
3 cloves of garlic - chopped
2 tablespoons of olive oil
Juice of 1 large lemon
1 tsp. salt
1 tsp. black pepper
1/2 tsp. turmeric
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon vinegar
Vegetable oil for sautéing
For the Warm Romaine and Bean Salad:
1 head of Romaine
19 oz. can of kidney beans - or your choice of beans - drained
1 red onion - sliced
1/2 jalapeño - diced with seeds
2 cloves of garlic - chopped
1 tablespoon of olive oil
For the Dressing:
1/4 cup of vinegar
1/4 cup of water
1/2 tsp. salt
1 tbs. sugar

Steps:

For the Chicken: Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least ½ hour or longer. Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to sauté. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices. For the Warm Romaine and Bean Salad: Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeño to sauté. When the onion is soft and the garlic fragrant add the beans and toss. Combine the ingredients for the dressing; add to the beans and turn the heat off. Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted. Plate the leaves and top with the sautéed chicken and the beans.

SAUTéED LEMON CHICKEN WITH WARM ROMAINE AND BEAN S

Sautéed Lemon Chicken with Warm Romaine and Bean S image

This is a delicious and healthy dish!

Provided by Catherine Cappiello Pappas

Categories Chicken

Time 25m

Number Of Ingredients 24

Ingredients

for the chicken:
3 lbs. of boneless chicken breast - sliced
3 cloves of garlic - chopped
2 tablespoons of olive oil
juice of 1 large lemon
1 tsp. salt
1 tsp. black pepper
½ tsp. turmeric
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon vinegar
vegetable oil for sautéing
for the warm romaine and bean salad:
1 head of romaine
19 oz. can of kidney beans - or your choice of beans - drained
1 red onion - sliced
½ jalapeño - diced with seeds
2 cloves of garlic - chopped
1 tablespoon of olive oil
for the dressing:
¼ cup of vinegar
¼ cup of water
½ tsp. salt
1 tbs. sugar

Steps:

1. For the Chicken: Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least ½ hour or longer. Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to sauté. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices. For the Warm Romaine and Bean Salad: Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeño to sauté. When the onion is soft and the garlic fragrant add the beans and toss. Combine the ingredients for the dressing; add to the beans and turn the heat off. Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted. Plate the leaves and top with the sautéed chicken and the beans.