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:

Quickview
442k Calories
38g Protein
15g Total Fat
34g Carbs
14% Health Score
Limit These
Calories
442k
22%

Fat
15g
24%

  Saturated Fat
9g
57%

Carbohydrates
34g
11%

  Sugar
26g
29%

Cholesterol
108mg
36%

Sodium
861mg
37%

Alcohol
0.77g
4%

Get Enough Of These
Protein
38g
77%

Vitamin B3
18mg
90%

Selenium
54µg
78%

Vitamin B6
1mg
67%

Phosphorus
368mg
37%

Vitamin C
24mg
30%

Vitamin B5
2mg
25%

Iron
4mg
23%

Potassium
709mg
20%

Vitamin K
15µg
15%

Magnesium
49mg
12%

Vitamin A
579IU
12%

Vitamin B2
0.19mg
11%

Vitamin B1
0.12mg
8%

Zinc
1mg
7%

Vitamin B12
0.35µg
6%

Vitamin E
0.87mg
6%

Folate
18µg
5%

Manganese
0.08mg
4%

Copper
0.06mg
3%

Fiber
0.67g
3%

Calcium
17mg
2%

Vitamin D
0.17µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Easy No-Fail Lemon Chicken Marinade Recipe

 

Easy Lemon Garlic Baked Chicken Breast Recipe - How to Bake Chicken Breasts

 

Easy Foil-Pack Lemon and Rosemary Chicken Dinner

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Slow-Cooker Shredded Chicken Tacos

Rachael White

Amish White Bread Mini Loaves

Amandas Cooking

Veggie Orecchiette with Breadcrumbs

Neighbor Food Blog

Beef stew with dumplings

Cheese-Topped Lemon Chicken Breasts

Taste of Home