LEMON PEPPER SAUCE RECIPES

BROCCOLI WITH LEMON BUTTER SAUCE RECIPE | ALLRECIPES

Broccoli with Lemon Butter Sauce Recipe | Allrecipes image

A fast and zesty take on frozen broccoli. Can also use fresh broccoli. Great summer dish. Can be served hot or cold.

Provided by MARDI1030

Categories Broccoli Side Dishes

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

¼ cup butter or margarine
¼ cup water
1 lemon, juiced
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets

Steps:

In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

Nutrition Facts : Calories 137 calories, CarbohydrateContent 8.4 g, CholesterolContent 30.5 mg, FatContent 11.9 g, FiberContent 4.7 g, ProteinContent 3.6 g, SaturatedFatContent 7.4 g, SodiumContent 109.8 mg, SugarContent 1.6 g

LEMON BUTTER SAUCE RECIPE | FOOD NETWORK

Lemon Butter Sauce Recipe | Food Network image

Provided by Food Network

Number Of Ingredients 11

Ingredients

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley

Steps:

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

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CHICKEN PICCATA WITH LEMON SAUCE - TASTE OF HOME

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
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 232 calories per serving

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.

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LEMON-DILL SAUCE RECIPE | EPICURIOUS

This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
From epicurious.com
Reviews 3.4

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

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LEMON-DILL SAUCE RECIPE - EPICURIOUS

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Reviews 3.4

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

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