Mrs. A’s Skillet Lemon Chicken for #SundaySupper
You can never have too many main course recipes, so give Mrs. A’s Skillet Lemon Chicken for #SundaySupper a try. This recipe serves 4 and costs $4.96 per serving. One portion of this dish contains roughly 79g of protein, 30g of fat, and a total of 700 calories. This recipe is liked by 3537 foodies and cooks. It is brought to you by Cupcakes and Kale Chips. If you have dried parsley, salt and pepper, cornstarch, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 94%. Similar recipes are Mrs. C's Lemon Chicken, Chicken Sausage and Mushroom Skillet over Goat Cheese Grits #SundaySupper, and Djaj Mqualli (Moroccan Preserved Lemon Chicken Tagine) #SundaySupper.
Servings: 4
Ingredients:
Chicken Fingers (see recipe below, or use about 1-1½ lbs of your favortie store bought or homemade breaded chicken fingers)
1½ lbs boneless, skinless chicken tenderloins (or breasts cut into thin strips)
1 T cornstarch
½ t dried parsley
1 egg
1 c Italian-flavored bread crumbs (I used gluten-free)
2 c low sodium chicken stock or broth
¼ t dried oregano
Rice or pasta and parmesan cheese for serving (if you are using pasta, you may want to double the sauce recipe)
salt and pepper
¼ c (half a stick) unsalted butter
Equipment:
frying pan
oven
baking sheet
wire rack
bowl
Cooking instruction summary:
Prepare the Chicken Fingers as per below, or according to package directions or your favorite recipe.In a large skillet, melt the butter over medium heat.While the butter is melting, slurry the cornstarch in the chicken broth, the add to the skillet.Add the parsley, oregano, salt and pepper, cover and bring to a simmer.Add the lemon juice, then lay the chicken fingers in the sauce.Simmer, uncovered, for 10-15 minutes, or until heated through and thickened.Serve over rice or pasta, and sprinkle with parmesan cheese.Preheat oven to 450°F. Place a cooling rack on a cookie sheet, and spray with oil or cooking spray.Crack egg into a bowl, add a pinch of salt and pepper, and lightly beat with a fork.Add chicken to egg, and toss to coat completely.Place breadcrumb in a bowl, and, one at a time, coat the chicken tenderloins, and place on the rack.Once all of the chicken is coated, spray with oil or cooking spray.Bake chicken on rack for 10-12 minutes, depending on size, then flip and back for another 10-12 minutes.
Step by step:
1. Prepare the Chicken Fingers as per below, or according to package directions or your favorite recipe.In a large skillet, melt the butter over medium heat.While the butter is melting, slurry the cornstarch in the chicken broth, the add to the skillet.
2. Add the parsley, oregano, salt and pepper, cover and bring to a simmer.
3. Add the lemon juice, then lay the chicken fingers in the sauce.Simmer, uncovered, for 10-15 minutes, or until heated through and thickened.
4. Serve over rice or pasta, and sprinkle with parmesan cheese.Preheat oven to 450°F.
5. Place a cooling rack on a cookie sheet, and spray with oil or cooking spray.Crack egg into a bowl, add a pinch of salt and pepper, and lightly beat with a fork.
6. Add chicken to egg, and toss to coat completely.
7. Place breadcrumb in a bowl, and, one at a time, coat the chicken tenderloins, and place on the rack.Once all of the chicken is coated, spray with oil or cooking spray.
8. Bake chicken on rack for 10-12 minutes, depending on size, then flip and back for another 10-12 minutes.
Nutrition Information:
covered percent of daily need
