CHICKEN IN LEMON BUTTER SAUCE RECIPES
CHICKEN WITH ROSEMARY BUTTER SAUCE RECIPE: HOW TO MAKE IT
This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! —Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.
Nutrition Facts : Calories 411 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 158mg cholesterol, SodiumContent 183mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 35g protein.
CHICKEN PICCATA WITH LEMON SAUCE RECIPE: HOW TO MAKE IT
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
Nutrition Facts : Calories 232 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 8g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat
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From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course
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Total Time 25 minutes
Category Dinner, Main course
Cuisine British
Calories 649 calories per serving
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