Lemon Chicken With Matchstick Vegetables Recipes
LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
LEMON CHICKEN WITH MATCHSTICK VEGETABLES
This in another one of those recipes that I thought sounded like something that I may want to try. Until I get around to it maybe someone else will! From a 1989 school cookbook.
Provided by LAURIE
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pound chicken breasts until they are about 1/4 inch thick.
- Salt and pepper them on both sides, then set aside.
- Prepare vegetables.
- Peel carrots and parsnips.
- Cut into matchsticks about 1 1/2 inches long.
- Wash zucchini and/or squash.
- Trim ends and cut into matchsticks like carrots.
- Melt butter in a large skillet.
- Saute shallot until tender.
- Add carrots and parsnips and stir fy until tender crisp, about 5 minutes.
- Add zucchini/squash and cook additional 3 minutes.
- Do not overcook.
- Season with salt and pepper.
- Place in casserole and keep warm.
- Saute chicken in skillet in butter, 5-8 minutes turning occasionally until no longer pink.
- Remove chicken only from skillet and place in casserole on top of vegetables.
- Mix wine, lemon peel and juice and add to butter in the skillet.
- Remove pan from heat.
- SLOWLY add cream so it does not curdle.
- Pour sauce over chicken and vegetables.
- Sprinkle with parmesan cheese.
- Broil 2 minutes and serve.
Nutrition Facts : Calories 460.6, Fat 37.1, SaturatedFat 22, Cholesterol 180.7, Sodium 340.5, Carbohydrate 5.2, Fiber 1, Sugar 2.1, Protein 26.8
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