Chicken With Lemon Curry Sauce Recipes

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CHICKEN WITH LEMON SAUCE



Chicken with Lemon Sauce image

"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.

Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.

CREAMY CURRY LEMON CHICKEN



Creamy Curry Lemon Chicken image

Created by Easy Home Cooking Magazine. This is a lovely recipe and something different to serve as a chicken dish. At reviewers request I upped the curry powder from 1 tsp. to 2 tsp. If you like really hot add 1 T.

Provided by Lindas Busy Kitchen

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
cooking spray
4 boneless skinless chicken breasts, rinsed, and patted dry (about 4 oz. each)
1 cup soft whole wheat breadcrumbs (about 2 slices)

Steps:

  • Preheat oven to 400.
  • Combine sour cream, mayonnaise, lemon juice, curry, sugar, salt and pepper in small bowl. Stir until well blended.
  • Coat a 9" pie pan with cooking spray.
  • Arrange chicken pieces in pan, and spoon sour cream mixture evenly over all.
  • Sprinkle with breadcrumbs.
  • Bake 35-45 minutes, or until chicken is no longer pink in center.
  • Note: To lighten this up you can use lite or no fat mayonnaise and sour cream.

CHICKEN WITH LEMON SAUCE



Chicken With Lemon Sauce image

This recipe comes from Taste of Home Magazine, contributed by Brenda Hoffman. It can easily be doubled.

Provided by Juenessa

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts, halved
5 teaspoons all-purpose flour, divided
1/4 cup grated parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness.
  • In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In another bowl, beat the eggs.
  • Dip chicken into eggs; coat with flour mixture.
  • In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
  • Remove and keep warm.
  • In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth.
  • Add apple juice to the skillet, stirring to loosen any browned bits.
  • Stir broth mixture and add to the pan.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
  • Stir in lemon juice; cook for 1 minute.
  • Add parsley and remaining butter; cook and stir until butter is melted.
  • Serve over chicken.

Nutrition Facts : Calories 491.1, Fat 30.4, SaturatedFat 12.8, Cholesterol 303.1, Sodium 1656.4, Carbohydrate 14, Fiber 0.5, Sugar 6.8, Protein 39

CHICKEN WITH CURRY SAUCE



Chicken with Curry Sauce image

A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons butter
2 to 3 teaspoons curry powder
1 medium onion, finely chopped
2 cups finely chopped peeled apple
1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
1/2 cup fat-free milk
1-1/2 pounds boneless skinless chicken breasts, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1 cup frozen peas
1/8 teaspoon paprika
Hot cooked noodles or rice, optional

Steps:

  • Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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