Posts Tagged ‘lemon chicken’

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Lemon Mushroom Chicken

July 24, 2016

20160722 Lemon Chicken 01

We made this chicken dish for a visiting friend, who was eating dairy-free and gluten-free food. Even my cheese-loving husband said he would enjoy having it again! We served it with zoodles (fresh zucchini noodles) for a wonderfully light summer dinner.

You will need:

  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 8 oz baby bella mushrooms, sliced into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 1 lemon, zested and juiced
  • 3/4 c lite coconut milk
  • Pinch of red pepper flakes

Then you will…

  1. Pat the chicken dry and season both sides with salt and pepper to taste.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Sear the chicken breast on one side, about 2 minutes.
  4. Flip the chicken and move it to one side of the pan to continue cooking.
  5. Meanwhile, add the mushrooms and garlic to the other side of the pan. Stir and allow the liquid from the mushrooms to cook off, about 5-6 minutes.
  6. Add the asparagus, lemon zest and juice, coconut milk and red pepper flakes. Stir.
  7. Flip the chicken to coat it in the pan sauce.
  8. Allow to simmer for 2-3 minutes before serving.
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Italian Chicken Tenders with Lemon

May 26, 2016

20160516 Italian Tenders

These chicken tenders come together easily for a quick dinner. Try them on top of a salad or with your favorite side dishes! If you prefer a smoother crust, you can pulse the breadcrumb mixture in your food processor before breading the tenders.

You will need:

  • 1 lb chicken tenders
  • 2 eggs
  • Splash of water
  • 1/2 c breadcrumbs
  • 3/4 c shredded Parmesan
  • 1 t garlic powder
  • 1 T dried basil
  • 1 T dried oregano
  • 1 t paprika
  • Salt and pepper, to taste
  • Olive oil for cooking
  • 1 lemon, cut into wedges

Then you will…

  1. Pound each chicken tender under plastic wrap until roughly 1/2-inch thick
  2. In a large plate with a lip, whisk together the eggs with a splash of water until well combined.
  3. Season the egg wash with salt and pepper and whisk to combine.
  4. In a second large plate, mix the breadcrumbs together with the Parmesan, garlic, basil, oregano, paprika, and desired pepper.
  5. Dip each piece of chicken in the egg wash and then dredge them in the Parmesan-breadcrumb mixture.
  6. Heat several tablespoons of olive oil in a large nonstick skillet over medium heat.
  7. Cook the chicken about 3 minutes on each side, or until cooked through and golden on the outside. You may need to cook them in batches depending on the size of your skillet.
  8. Serve with fresh lemon wedges.
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