Dutch Oven Lemon Chicken With Peas Recipes
DUTCH OVEN LEMON CHICKEN WITH PEAS
Spring is here. (I think.) I know in many parts of the country, it seems like you skipped spring. 30 degrees one day, 80 degrees the next. While the weather hasn't been quite that hormonal around here, it certainly smells like spring and there is pollen dust everywhere. *achoo* Actually, we did have a hormonal weather day earlier this week...it was 68 when the kids left for school...in shorts and t-shirts...and by lunchtime it was 45. Thankfully it was raining, so they didn't go out for recess. I did not send coats because I had no clue that a cold front was coming through. DOH! I figure if that's my biggest #momfail of the week, I'm doing alright!!! I digress. This is a fabulously flavorful dish and perfect for spring. It's light, but warm and oh so sabroso. (For some reason, sabroso popped in my head as I was thinking "oh so"...sabroso means flavorful in Spanish. So while I'm being redundant in that sentence, I'm pretending that I'm not.) Adore how the white wine flavors mesh with the lemon and the sweet peas...perfection in a pot here y'all. Also, I should note that I don't buy "fancy ingredients" like cooking wines very often. So when I do, I like to use them wisely (sorta sparingly!). A good substitute for the white wine would be chicken stock. And you could reduce overall meal costs by serving with rice instead of potatoes. :)
Provided by ElizabethKnicely
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes.
- Stir in the frozen peas.
- Prepare the potatoes or other side dish while the peas heat up with the chicken.
- Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
Nutrition Facts : Calories 380.8, Fat 11, SaturatedFat 1.8, Cholesterol 90.8, Sodium 292.3, Carbohydrate 23.2, Fiber 6.5, Sugar 8.2, Protein 36.9
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
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