Tuscan Lemon Pepper Chicken Breast Served Cold Recipes

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AMAZING ITALIAN LEMON BUTTER CHICKEN



Amazing Italian Lemon Butter Chicken image

About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.

Provided by URBANCHICK

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 16

¼ cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
½ pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
¼ cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Steps:

  • To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
  • Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  • To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Nutrition Facts : Calories 659.6 calories, Carbohydrate 37.4 g, Cholesterol 155 mg, Fat 44.9 g, Fiber 2.9 g, Protein 26.8 g, SaturatedFat 25.4 g, Sodium 660.3 mg, Sugar 2.2 g

BAKED ITALIAN LEMON CHICKEN



Baked Italian Lemon Chicken image

A savory twist on the original Baked Lemon Chicken recipe. I added a package of Good Seasons® Italian Dressing Mix for more flavor.

Provided by CruellaDeMom

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 8

cooking spray
5 tablespoons butter, melted
2 tablespoons lemon juice
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 cup panko bread crumbs
1 tablespoon garlic salt
1 teaspoon lemon pepper
4 (4 ounce) skinless, boneless chicken breast halves, thinly sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Mix butter, lemon juice, and half the Italian dressing mix in a shallow dish until well-blended. Pour remaining Italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine.
  • Dip sliced chicken into butter mixture and press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange chicken in prepared baking sheet. Drizzle any remaining butter mixture over breaded chicken.
  • Bake in preheated oven until chicken is no longer pink in the center and juices run clean, 25 to 30 minutes.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 22.4 g, Cholesterol 102.8 mg, Fat 18 g, Fiber 0.1 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 2561.2 mg, Sugar 2.7 g

TUSCAN CHICKEN IN LEMON-WINE SAUCE (SCALOPPINE AL LIMONE)



Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) image

My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.

Provided by CookinDiva

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons flour
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/2 cup chicken broth (or water and bullion cube)
1/4 cup fresh parsley, chopped
1 large egg, well beaten
1/4 cup fresh lemon juice, freshly squeezed

Steps:

  • Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
  • Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
  • Remove chicken to platter but leave all browned bits in the skillet.
  • Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
  • In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
  • Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
  • Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
  • HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!

CREAMY TUSCAN CHICKEN



Creamy Tuscan Chicken image

Brightened up that chicken dinner with this Creamy Tuscan Chicken recipe.

Categories     dinner     poultry     creamy chicken     tuscan chicken     best chicken breast recipe     best chicken recipe     best chicken dinner     Italian chicken     easy chicken recipe

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving

Steps:

  • In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
  • In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  • Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
  • Serve with lemon wedges.

Nutrition Facts : Calories 380 calories

SLOW COOKER CREAMY LEMON CHICKEN RECIPE



Slow Cooker Creamy Lemon Chicken Recipe image

Tender, flavorful chicken served over pasta and topped with a creamy lemon sauce.

Provided by Camille Beckstrand

Categories     Main Course

Time 6h15m

Number Of Ingredients 13

1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts
2 Tablespoons butter
15 ounces chicken broth (or chicken stock)
6 Tablespoons lemon juice
4 cloves garlic (minced)
1 lemon (zested)
3 Tablespoons diced onion
1 teaspoon fresh parsley (chopped)
8 ounces cream cheese
3 cups cooked pasta

Steps:

  • In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
  • Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
  • In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
  • Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
  • About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
  • Serve over cooked pasta.

Nutrition Facts : Calories 403 kcal, Carbohydrate 24 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 124 mg, Sodium 741 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

TUSCAN LEMON PEPPER CHICKEN BREAST (SERVED COLD)



Tuscan Lemon Pepper Chicken Breast (Served Cold) image

I use this chicken for sandwiches and salads mostly and have received quite a few compliments on it. I mostly just wing this recipe so the spice measurements are an estimation, I usually just do everything to taste. Do everything on low heat so the chicken remains juicy.

Provided by Emmalilly

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 thin sliced chicken breasts or 2 chicken breasts, horizontally cut
1/2 teaspoon fresh cracked pepper (to taste)
1/2 teaspoon lemon zest (to taste)
1 chicken bouillon cube
1/4 onion, finely minced
2 garlic cloves, finely minced
1 cup warm water
1 dash cayenne pepper (to taste)
1/4 cup white wine (Pinot Grigio or similar)
1 tablespoon olive oil

Steps:

  • 1. Dissolve bouillon cube in warm water and put aside.
  • 2. Heat oil in large frying pan then add half the lemon zest.
  • 3. Add chicken and wine to pan and cook on low heat.
  • 4. Once chicken is partially cooked add bouillon mixture, onion, garlic, remainder of zest and cayenne pepper to pan.
  • 5. Allow concoction to simmer slowly and flip chicken breasts occasionally to ensure even cooking.
  • 6. When most of the water is absorbed remove chicken from pan.
  • 7. Crack pepper over chicken and allow to cool.
  • 8. Once chicken is cool put on your favorite salad or sandwich.

Nutrition Facts : Calories 600.2, Fat 33.9, SaturatedFat 8.7, Cholesterol 185.9, Sodium 559.6, Carbohydrate 4, Fiber 0.5, Sugar 1.3, Protein 61.2

TUSCAN LEMON CHICKEN



Tuscan Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Steps:

  • Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
  • When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

TUSCAN-STYLE PEPPERED CHICKEN



Tuscan-Style Peppered Chicken image

Categories     Chicken     Broil     Low Carb     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 4

2 3 1/2-pound chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Lemon wedges

Steps:

  • Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour.
  • Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes. Serve with lemon wedges to squeeze over

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