LEMONY CHICKEN LIDIA RECIPES

SAUTÉED CHICKEN WITH OLIVES, CAPERS AND ROASTED LEMONS ...

Sautéed Chicken with Olives, Capers and Roasted Lemons ... image

This piquant dish from Lidia Bastianich's Missouri restaurant, Lidia's Kansas City, is one of our favorite ways to prepare skinless chicken breasts. More Chicken Recipes

Provided by Lidia Bastianich

Total Time 35 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 lemons, sliced 1/4-inch thick
Salt and freshly ground pepper
Two 5-ounce bags baby spinach
2 tablespoons plain dry bread crumbs
Four 6-ounce skinless, boneless chicken breast halves
1/4 cup all-purpose flour, for dusting
1/2 cup pitted green Sicilian or Spanish olives, sliced
2 tablespoons drained capers
1 cup chicken stock or low-sodium broth
3 tablespoons unsalted butter, cut into small dice
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.
Transfer the chicken to plates and spoon the sauce on top. Serve the spinach on the side.

LEMONY CHICKEN WITH ARTICHOKE HEARTS RECIPE | ALLRECIPES

Lemony Chicken with Artichoke Hearts Recipe | Allrecipes image

A delicious chicken dish. It's great served over a bed of angel hair pasta.

Provided by Merry A Kelly

Categories Meat and Poultry Chicken Breast

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter
? cup all-purpose flour
¼ teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
¼ cup vermouth
½ teaspoon minced garlic
1 bay leaf
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
¼ cup water

Steps:

Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Nutrition Facts : Calories 260.2 calories, CarbohydrateContent 22.2 g, CholesterolContent 68.5 mg, FatContent 5.4 g, FiberContent 2.7 g, ProteinContent 26.3 g, SaturatedFatContent 2.5 g, SodiumContent 665.7 mg, SugarContent 2.6 g

BREAST OF CHICKEN IN A LIGHT LEMON-HERB SAUCE - LIDIA

Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano and salt to taste together in a small bowl. Pour into the baking dish. Whack the garlic with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes. Top the chicken with the remaining breadcrumb mixture.
From lidiasitaly.com

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LIDIA BASTIANICH'S CHICKEN SCALOPPINI RECIPE - TODAY.COM

Apr 08, 2021 · Ingredients. 2 lemons. 8 chicken breast scallopini (about 1½ pounds) salt and freshly ground black pepper. all-purpose flour. 6 tablespoons olive oil, divided. 6 tablespoons unsalted butter ...
From today.com

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LIDIA’S BREAST OF CHICKEN IN LIGHT LEMON-HERB SAUCE RECIPE ...

Mar 19, 2015 · Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano and salt to taste together in a small bowl. Pour into the baking dish. Whack ...
From pittsburgh.cbslocal.com

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LIDIA'S LEMON CHICKEN - FRYER & WARD FAMILY RECIPES

Heat the olive oil in a saute pan over high heat. Add the chicken & saute until browned on both sides. Add the olives, lemon slices, garlic, capers & lemon juice. Deglaze the pan with chicken stock (almost enough to cover the chicken). bring to a boil and cook until the chicken is cooked through, about 8-10 minutes.
From food.wesfryer.com

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ITALIAN LEMON CHICKEN AMONG FAVORITES AT LIDIA'S ...

Jul 28, 2002 · 12 slices roasted lemon (see note) 2 tablespoons Italian (flat-leaf) parsley, chopped. Sauteed spinach (optional, see note) Season the chicken breasts generously with salt and pepper, and dredge...
From archive.triblive.com

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SCALLOPINE IN LEMON-CAPER SAUCE FROM LIDIA BASTIANICH ...

Apr 29, 2010 · 1 cup chicken stock 2 tablespoons chopped fresh Italian parsley. Preparation: Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside. Season the scallopine with salt and pepper.
From cookingbythebook.com

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ITALIAN LEMON CHICKEN AMONG FAVORITES AT LIDIA'S ...

Jul 28, 2002 · Squeeze in the lemon juice and add the lemon half to the mixture for more flavor. Pour in the chicken stock and bring to a boil, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits that stick to the pan. Cook for about 6 minutes, turning the chicken pieces once or twice, until cooked through and the sauce is syrupy.
From archive.triblive.com

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LIDIA'S LEMON CHICKEN - FRYER & WARD FAMILY RECIPES

Heat the olive oil in a saute pan over high heat. Add chicken and saute until browned on both sides. Add the olives, lemon slices, garlic, capers and lemon juice. Deglaze the pan with chicken stok, enough to almost cover the chicken. Bring to a boil and cook until the chicken is cooked through, about 8-10 minutes.
From food.wesfryer.com

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CHICKEN W/ LIGHT LEMON-HERB SAUCE BY LIDIA BASTIANICH RECIPE

Arrange chicken side by side in a 13x9 in baking dish. 5.) Stir together wine, stock, lemon juice, hot pepper, 3 TBS olive oil, remaining oregano, salt, then pout into baking dish. 6.) Whack garlic with flat side of a knife and scatter throughout dish. 7.) Bake 10 minutes, then top chicken w/ remaining bread crumb mix, bake until bread crumbs ...
From recipes.sparkpeople.com

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CHICKEN IN A LIGHT LEMON-HERB SAUCE (AKA LEMONY CHICKEN ...

Chicken in a Light Lemon-Herb Sauce (aka Lemony Chicken) Create TV. 19k followers . Lidia's Recipes ... (Lidia Bastianich) Recipe - Italian.Food.com. If you cannot find slab bacon, use the thickest sliced supermarket bacon you can find. Just be sure not to overcook it. If you prefer, you can pour off all the bacon fat after browning the bacon ...
From pinterest.com

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CHICKEN WITH CAPERS AND ANCHOVIES - LIDIA

Add the chicken pieces back to the skillet. Over medium-high heat, add the anchovies and garlic, stirring to dissolve the anchovies in the oil. Pour in the lemon juice and white wine. Bring to a simmer, cover, and simmer for 5 minutes. Uncover, and scatter in the capers. Re–cover, and simmer until the chicken is just about cooked through ...
From lidiasitaly.com

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LIDIA'S CHICKEN FRANCESE - AN ITALIAN AMERICAN CLASSIC ...

Aug 31, 2015 · 1/2 tsp freshly ground black pepper, plus more for seasoning the sauce. 4 servings Veal, Chicken, Turkey or Pork Scaloppine (2 breasts halved and pounded or 1 package cutlets) all-purpose flour. 1/3 cup olive oil. 1/3 cup vegetable oil. 6 tbsp unsalted butter. 1 lemon, cut into very thin slices, pits removed. 1/2 cup dry white wine.
From mastercook.com

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GIADA DE LAURENTIIS MAKES A LEMONY CHICKEN PICCATA | FOOD ...

Feb 26, 2020 · Giada adds extra virgin olive oil and a couple tablespoons of butter to a pan set over medium-high heat. When the butter is melted the pan is ready for the chicken to be added. The thinly sliced ...
From foodnetwork.com

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LIDIA BASTIANICH CHICKEN MARSALA RECIPES

Dust the chicken with flour, shaking off the excess. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute.
From tfrecipes.com

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CHICKEN SALTIMBOCCA LIDIA BASTIANICH - ALL INFORMATION ...

Veal Saltimbocca Recipe Lidia - share-recipes.net trend www.share-recipes.net. Chicken Saltimbocca Recipe Lidia Bastianich Food & Wine. 5 hours ago Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Preview / Show more .
From therecipes.info

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VEAL SCALOPPINE IN LEMON-CAPER SAUCE WITH SPINACH - LIDIA

Remove the pits and set the lemon slices aside. Season the scaloppine with salt and pepper. Spread the flour on a plate. Dredge the scaloppini in flour to coat both sides lightly and tap off the excess flour. Heat 2 tablespoons of the olive oil and 2 tablespoons of the butter in a large skillet over medium heat until the butter is foaming.
From lidiasitaly.com

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MARCELLA HAZAN’S ROAST CHICKEN WITH LEMONS RECIPE - NYT ...

Preheat oven to 350 degrees. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. Sprinkle a generous amount of salt and black ...
From cooking.nytimes.com

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LIDIAS CHICKEN PICCATA RECIPE - SHARE-RECIPES.NET

Lidias Chicken Francese Recipe sharerecipes.net. 1 hours ago 3 hours ago Just Now Lidia Bastianich Chicken Piccata Recipes 9 hours ago Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
From share-recipes.net

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BREAST OF CHICKEN IN A LIGHT LEMON-HERB SAUCE | COOKSTR.COM

Preheat the oven to 475 degrees F. Arrange the filled chicken breasts side by side in a 13×9-inch, preferably flameproof baking dish. (There should be some space between the pieces of chicken.) Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in ...
From cookstr.com

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