LEMON CHICKEN
I originally tried this recipe because I love rice and chicken. I made a few changes to suit my tastes, and was pleased with how it looks and the short time needed to prepare it. -Lori Schlecht, Wimbledon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.
Nutrition Facts : Calories 367 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN, LEEK & LEMON PIE
Ultimate comfort - and then some!! Grilling the breasts creates a superior taste while the lemon & tarragon give the sauce lots of flavour!
Provided by CountryLady
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine oil& lemon juice.
- Toss with chicken breasts and season to taste.
- Preheat broiler or use grill pan.
- Broil breasts 5 minutes per side or until they are still slightly pink in the center.
- Cool, cut into 1 1/2 inch cubes& reserve.
- Place garlic in cold water, bring to a boil& boil for 5 minutes.
- Drain garlic, peel& reserve.
- Cut dark green leaves from leeks& discard.
- Wash leeks well& cut into 1 inch sections.
- Heat butter in skillet on medium heat; add leeks& garlic and saute for about 3 minutes or until leeks soften.
- Stir in flour& cook until golden, about 4 minutes, adding more butter,if necessary.
- Stir in chicken stock, tarragon, lemon juice& zest; bring to a boil.
- Add cream, reduce heat& simmer for about 5 minutes or until thick& glossy.
- Season to taste.
- Stir in green peas& chicken.
- Place in a 6 cup (1 1/2 litre) baking dish or individual baking dishes.
- Roll out your own pastry or my No Fail Pastry 1/4 inch thick to cover the top of the dish.
- Cut a 1 inch strip from the edges of the pastry.
- Brush the edges of the baking dish with water& lay the strip around the edges.
- Brush with egg.
- Lay the remaining pastry on top, sealing edges.
- Cut a steam hole& brush with egg.
- Bake in preheated 375F oven, on the middle rack for 30 to 35 minutes or until pastry is golden& mixture bubbles.
Nutrition Facts : Calories 573.7, Fat 29.1, SaturatedFat 13.1, Cholesterol 206.1, Sodium 443.4, Carbohydrate 29.1, Fiber 3.2, Sugar 6.7, Protein 48.5
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