Best Seared Lemon Chicken With Garlic Honey Balsamic Vinegar Recipes
SEARED LEMON CHICKEN WITH GARLIC, HONEY & BALSAMIC VINEGAR
A tasty, lemony, low fat dish. Needs to be marinated for 30 minutes. Accompany with rice and a green vegetable.
Provided by Carolyn Jay
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1 tbsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
- Brush a non stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
- Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
- Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Cut the lemon into wedges and serve with the chicken.
SEARED LEMON CHICKEN
From an old recipe card that I came across during a clean up, looks good. Times are estimated but have included 30 minute marinating time in the cooking time.
Provided by ImPat
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breasts side by side in a shallow dish (non reactive, not metal).
- Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tablespoon olive oil and 1 tablespoon chopped parsley and pour over the chicken.
- Turn the breasts over until well coated and the marinate in the fridge for 30 minutes.
- Brush a non stick griddle or skillet/fry pan with the remaining oil and heat until very hot.
- Lift the chicken breasts from the dish (reserve the marinade) and and put them in the pan/griddle and sear quickly for 1 to 2 minutes on each side until the chicken browns, lower the heat and add the reserved marinade cook for about 10 minutes or until the chicken is done, turning the breasts once or twice.
- Once cooked transfer to serving plate and cover each with an equal amount of the zest and the remaining parsley.
- Cut the lemon into wedges and serve with the chicken.
- Suggested you accompany with rice and steam vegetables.
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