Sauteed Chicken With Greek Style Lemon Sauce Recipes

QUICK SAUTéED LEMON AND GARLIC CHICKEN

Steps:

• Cut the chicken in very thin slices crosswise (widthwise)
• In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.
• Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.
• Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
• Remove from heat, add the parsley and blend.
• Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges.

SAUTéED CHICKEN WITH MEYER LEMON

Steps:

• Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
• Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
• Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
• Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.

SAUTEED CHICKEN IN LEMON CREAM SAUCE

Steps:

• Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt & pepper.
• Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter; cover with foil and keep warm.
• Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 minute, scraping up brown bits.
• Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
• Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.
• Pour sauce around chicken. Sprinkle with remaining Parmesan and parsley. Garnish with lemon if desired.

LEMON CHICKEN SAUTE

Steps:

• Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
• Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
• Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
• Place chicken on serving platter; keep warm.
• Add lemon juice to drippings in pan.
• Add green onions and mushrooms.
• Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
• Garnish with lemon slices and parsley.

GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE

Steps:

• Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
• Preheat the oven to 375 degrees F (190 degrees C).
• Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
• Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
• Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
• Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.