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Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Boneless, skinless chicken breast is sauteed for about 5 minutes, then finished in an easy glossy sauce made from tons of lemon, broth, cornstarch and butter.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes.
Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals.
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 ...
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Step 1, Low-Sodium Recipe Step 2, Heat grill or a cast iron grill to medium heat. Spray with cooking spray. Step 3, Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend ...
Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.