LEMON CHICKEN SALAD RECIPE RECIPES

Name: Lemon Parmesan Chicken with Arugula Salad Topping
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; Kosher salt and freshly ground black pepper; 2 extra-large eggs; 1 1/2 cups seasoned dry bread crumbs; 1/2 cup freshly grated Parmesan cheese; 1 teaspoon lemon zest; 1 teaspoon fresh thyme leaves, chopped; 6 boneless, skinless chicken breasts; Unsalted butter; Good olive oil; 5 ounces arugula; 1/4 cup freshly squeezed lemon juice (2 lemons); 1/4 pound chunk Parmesan cheese

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING RECIP…

Lemon Parmesan Chicken with Arugula Salad Topping Recip… image

Provided by Ina Garten

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

Steps:

Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

LEMON CHICKEN RECIPE | RACHAEL RAY | FOOD NETWORK

Lemon Chicken Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

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, FatContent 9 grams, SaturatedFatContent 1 grams, CholesterolContent 99 milligrams, SodiumContent 349 milligrams, CarbohydrateContent 35 grams, FiberContent 0.5 grams, ProteinContent 40 grams, SugarContent 16 grams

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LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING RECIP…

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