Easy Lemon Chicken
If you have roughly 5 minutes to spend in the kitchen, Easy Lemon Chicken might be a great dairy free recipe to try. This recipe serves 8 and costs $2.51 per serving. One serving contains 443 calories, 38g of protein, and 15g of fat. It is brought to you by Restless Chipotle. Head to the store and pick up lemon zest, green onions, white wine, and a few other things to make it today. This recipe is liked by 7 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. Easy Lemon Chicken, Easy Lemon Chicken, and Easy Lemon Herb Chicken are very similar to this recipe.
Servings: 8
Preparation duration: 5 minutes
Ingredients:
3 pounds chicken breast cut into chunks
3/4 cup chicken broth
2 tablespoons of ginger chutney
1/2 cup green onions thinly sliced
1 1/2 cups lemon curd (lemon curd recipe on this page, part way down)
1 lemon, zested
1 red pepper, chopped
2 tablespoon rice wine vinegar
1/3 cup flour seasoned with salt and pepper
4 tablespoons light vegetable oil, like peanut oil
1/4 cup white wine
Equipment:
frying pan
whisk
Cooking instruction summary:
Coat the chicken with the flourHeat the oil in a large skillet over high heat.Add red peppers and stir fry quickly until just tender.Remove from pan.Add chicken and stir fry in the oil until goldenRemove chicken from the pan and return pan to heat.Reduce heat to medium.Add the vinegar to the pan.Add broth to the panAdd lemon curd, ginger chutney, and wine to broth and combine with a whisk until smooth.Add the chicken to the pan and simmer until heated through and the chicken is thoroughly cooked, about 3 minutes. Let the sauce reduce and thicken.Sprinkle with green onions and lemon zest and stir to coat chicken.Serve with noodles or rice.
Step by step:
1. Coat the chicken with the flour
2. Heat the oil in a large skillet over high heat.
3. Add red peppers and stir fry quickly until just tender.
4. Remove from pan.
5. Add chicken and stir fry in the oil until golden
6. Remove chicken from the pan and return pan to heat.Reduce heat to medium.
7. Add the vinegar to the pan.
8. Add broth to the pan
9. Add lemon curd, ginger chutney, and wine to broth and combine with a whisk until smooth.
10. Add the chicken to the pan and simmer until heated through and the chicken is thoroughly cooked, about 3 minutes.
11. Let the sauce reduce and thicken.Sprinkle with green onions and lemon zest and stir to coat chicken.
12. Serve with noodles or rice.
Nutrition Information:
covered percent of daily need
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