4 Step Chicken Rustic Lemon Onion Chicken Recipes

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FOUR-STEP LEMON-ONION CHICKEN



Four-Step Lemon-Onion Chicken image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breast halves (about 8 ounces each), sliced in half horizontally
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
1/4 cup white wine (optional)
1 cup low-sodium chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
One 9-ounce bag spinach

Steps:

  • Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
  • Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
  • Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
  • Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.

Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams

4-STEP CHICKEN - RUSTIC LEMON-ONION CHICKEN



4-Step Chicken - Rustic Lemon-Onion Chicken image

This is Melissa D'Arabian's recipe from The Next Food Network Star.... it looked so good on TV that I wanted to try it!

Provided by Hollyism

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
salt & freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine (optional)
1 cup chicken broth
3 lemons, juiced
1 -2 tablespoon butter

Steps:

  • Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
  • In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
  • In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
  • Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
  • Place the chicken on a serving platter. Spoon the sauce over the chicken and serve.

4-STEP CHICKEN MARENGO



4-Step Chicken Marengo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium sweet onion, sliced
1/2 pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup beef broth
One 14-ounce can chopped tomatoes
1/2 tablespoon butter

Steps:

  • Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

COMPANY CHICKEN



Company Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
Kosher salt
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat the chicken breasts in the dressing mix.
  • Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
  • To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
  • In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
  • Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

RUSTIC ROASTED CHICKEN



Rustic Roasted Chicken image

This is one pot cooking at it's tantalizing best. You start by rubbing an organic chicken with lemon and butter. Then stuff the cavity with sprigs of thyme, rosemary and tarragon, setting the bird on a bed of vegetables, which soak up the herb scented juices as they cook. After an hour the skin is crisp, the meat is tender and the vegetables are perfectly roasted.

Provided by MarieRynr

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb fingerling potato, washed and halved
2 large carrots, peeled and cut into 1 inch ieces
2 large parsnips, peeled and cut into 1 inch pieces
10 shallots, peeled and halved
5 cloves garlic, peeled
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 lemon
2 (3 1/2 lb) organic chicken
4 tablespoons unsalted butter, room temperature
4 sprigs fresh tarragon
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup dry white wine or 1 cup chicken broth
sea salt, to serve

Steps:

  • Preheat oven to 425*F.
  • Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
  • Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
  • Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
  • Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
  • If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
  • Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
  • Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
  • Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.

Nutrition Facts : Calories 1390, Fat 94.3, SaturatedFat 28.6, Cholesterol 417.2, Sodium 406.9, Carbohydrate 22.5, Fiber 2.8, Sugar 2.7, Protein 101.1

FLEXIBLE 4-STEP CHICKEN FOR FAMILY AND COMPANY - RUSTIC LEMON-ONION CHICKEN



Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Spinach "bed", recipe follows
1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter
1 lemon, juiced
Salt and freshly ground black pepper

Steps:

  • Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
  • In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
  • In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
  • Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
  • Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
  • Spinach "bed":
  • Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
  • The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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