Poultry Essentials Simmered Honey Lemon Chicken Recipes

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POULTRY ESSENTIALS: SIMMERED HONEY LEMON CHICKEN



Poultry Essentials: Simmered Honey Lemon Chicken image

I have two 4-drawer file cabinets full of recipes that I have made over the years... There are probably over 10,000 recipes in those dusty drawers. This particular dish is a merger of two yummy recipes from the past. The first is the chicken marinade, and the second, is the sauce. I combined them, and made a few changes to suit my palette. The sauce has a sweet taste with a bit of a kick... I think that you will like it. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Chicken

Number Of Ingredients 21

PLAN/PURCHASE
THE CHICKEN & MARINADE
2 large chicken breasts, boneless, skinless, about 1 pound
3 clove(s) baked garlic, smashed
3 tablespoon(s) tamari sauce
3 tablespoon(s) apple cider vinegar
2 tablespoon(s) grapeseed oil
1 teaspoon(s) salt, kosher variety
1 teaspoon(s) black pepper, freshly ground
1 teaspoon(s) paprika, sweet or hot, your choice
THE HONEY/LEMON SAUCE
1/4 cup(s) fresh clover honey
1 large lemon, juice and zest
2 tablespoon(s) tamari sauce
2 tablespoon(s) chicken stock, not broth
2 clove(s) baked garlic, smashed
1 teaspoon(s) hot sauce (optional)
1 pinch(es) crushed red pepper flakes, or to taste
ADDITIONAL ITEMS
- long-grained white rice, for serving
- sesame seeds, for garnish

Steps:

  • PREP/PREPARE
  • Gather your Ingredients (mise en place).
  • Cut the chicken up into bite-sized pieces
  • Take the baked garlic, add a pinch of salt, and use the flat side of a kitchen knife to smash it up.
  • Chef's Note: If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
  • In a small bowl, whisk together the garlic, tamari sauce, and vinegar.
  • Add the chicken, cover the bowl, and place in the fridge for several hours.
  • Chef's Tip: If you perform this step in the morning, by dinner time it will be more than ready to go.
  • Combine the salt, pepper, and paprika in a small bowl.
  • Remove the chicken from the marinade and sprinkle with the seasoning mixture.
  • Add the grapeseed oil to a skillet over medium heat.
  • Chef's Note: The skillet needs to be large enough to hold the chicken, and the sauce.
  • When the oil begins to simmer, add the chicken.
  • Cook until nice and brown on all sides, about 8 - 10 minutes.
  • Remove the chicken and reserve.
  • Add all the ingredients for the Lemon/Honey sauce to a small bowl, and whisk to combine.
  • Add the liquid to the skillet, and increase the heat to medium high.
  • Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), and allow them to dissolve into the liquid.
  • When the liquid comes up to a boil, reduce the heat back to medium, and allow it to simmer until it thickens, about 2 - 3 minutes.
  • Chef's Tip: If the sauce is a bit too thick for your liking, add more chicken stock, a tablespoon at a time, to thin it out. I like my sauce thick.
  • Chef's Note: While the sauce is simmering, do a final tasting for proper seasoning.
  • Return the reserved chicken to the skillet, and lightly simmer until the chicken is heated through, about 1 - 2 minutes.
  • PLATE/PRESENT
  • Serve over rice, spoon some of the yummy sauce over the top, and garnish with sesame seeds. Enjoy.
  • Keep the faith, and keep cooking.

LEMON CHICKEN SIMMER



Lemon Chicken Simmer image

This moist lemon chicken is easy to make for a weeknight dinner! Swanson® Unsalted Chicken Broth and lemon juice enrich the flavor of this dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 2

Number Of Ingredients 11

2 skinless, boneless chicken breast halves
1 cup all-purpose flour
1 teaspoon onion powder
½ teaspoon ground paprika
½ teaspoon ground black pepper
1 egg, beaten
1 tablespoon unsalted butter
¾ cup Swanson® Unsalted Chicken Broth, divided
2 tablespoons lemon juice
2 tablespoons cornstarch
¼ teaspoon dried dill weed

Steps:

  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.
  • Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total.
  • Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.
  • Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 58.4 g, Cholesterol 166.8 mg, Fat 11.3 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 5.2 g, Sodium 103.9 mg, Sugar 1.2 g

HONEY LEMON CHICKEN



Honey Lemon Chicken image

When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup lemon juice
1/3 cup honey
1/4 cup soy sauce
2 tablespoons finely chopped onion
4 garlic cloves, minced
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon salt-free seasoning blend
1 teaspoon white pepper
1 teaspoon lime juice
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

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