Lemon Herb Chicken Primavera Recipes

LEMON HERB CHICKEN PRIMAVERA

Steps:

• Sprinkle chicken with garlic.
• Spray skillet with vegetable cooking spray and heat 1 minute.
• Add chicken and cook until browned.
• Add soup, milk, lemon juice, basil and vegetables.
• Heat to a boil.
• Cover and cook over low heat 10 minutes or until done.
• Serve with rice or hot noodles.

CREAMY LEMON CHICKEN PASTA PRIMAVERA

Steps:

• Place the chicken on a cutting board in front of you.
• Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets).
• Season flour with salt, pepper and garlic powder (optional).
• Coat the chicken with the flour.
• Heat a large pan over medium heat. Add the butter and oil to the pan.
• Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside.
• Cook the lemon slices for a minute per side then remove.
• In the same pan, add another small knob of butter then add the onion and garlic.
• Saute for a few minutes then add the zucchini, asparagus and green beans.
• Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream.
• Simmer until the sauce has reduced slightly and the vegetables are cooked.
• Add the Parmesan and lemon juice and stir in. Add the chicken and lemon slices back to the sauce and allow to heat through.
• Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.

LEMON CHICKEN PRIMAVERA

Steps:

• Steam carrots and asparagus together until tender. Try not to overcook. Keep warm.
• Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking.
• Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside.
• Cook chicken breast strips until no longer pink. Approximately 8 minutes.
• Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well.
• When all combined stir in the basil and lemon peel. Cook an additional minute. And serve.
• You can sprinkle parmesan cheese on top of each serving if desired. Just know that the parmesan is not figured into the nutrition info listed.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

LEMON CHICKEN PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package; cover to keep warm.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender.
• In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.