Best 3 Lemon Chicken With White Wine Herb Pan Sauce Recipes
Indulge in a delightful culinary journey with our tantalizing Lemon Chicken with White Wine Herb Pan Sauce. This delectable dish features succulent chicken breasts seared to perfection and smothered in a luscious, creamy sauce bursting with zesty lemon, aromatic white wine, and an enchanting blend of herbs. Served alongside tender asparagus and fluffy mashed potatoes, this main course promises an explosion of flavors and textures that will leave your taste buds dancing.
For those seeking a vegetarian alternative, our flavorful Mushroom and Spinach Stuffed Shells await your discovery. Hearty portobello mushrooms and vibrant spinach are enveloped in a delicate pasta shell, creating a symphony of earthy and vegetal notes. Topped with a velvety tomato sauce and a sprinkle of Parmesan cheese, this vegetarian delight offers a satisfying and wholesome meal.
Craving something sweet to satisfy your cravings? Look no further than our luscious Lemon Blueberry Cake. This delightful treat combines the vibrant tartness of lemons with the juicy sweetness of blueberries, resulting in a moist and tender cake that is sure to brighten up any occasion. Finished with a zesty lemon glaze, this dessert is the perfect ending to a memorable meal.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that both seasoned chefs and culinary enthusiasts alike can effortlessly recreate these delectable dishes in the comfort of their own kitchens.
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON CHICKEN WITH WHITE WINE-HERB PAN SAUCE
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees. Mix herbs, garlic and zest into softened butter. Pat chicken dry and place in a roasting pan. Reserve 1 tablespoon of the herb mixture and spread the rest over the chicken. Stuff the quartered lemon into the cavity, and if desired, tie the chicken's legs together. Roast the chicken for 20 minutes, then reduce the heat to 375 degrees. Cover very loosely with foil if the skin is browning too quickly. Roast for about an hour, until the thigh wiggles freely and the temp of the inner thigh registers 165 degrees. Take out the pan and tip the chicken to pour the juices from the cavity into the pan, then transfer the chicken to a platter. Pour the wine and stock into the roasting pan, and scrape the pan to loosen any browned bits. Pour the liquid into a large Pyrex measuring cup or pan and skim off the fat if desired. Transfer the defatted liquid to a small sauce pan, add the reserved herb butter, and bring to a boil; cook for 5 minutes to reduce slightly. Whisk the arrowroot into a tablespoon of water and whisk into the simmering liquids, then stir until thickened. Serve the warm sauce over each portion, there will be enough to sauce some rice or noodles on the plate as well.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Choose the right wine: A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, is best for this recipe. Avoid using a sweet wine, as it will make the sauce too sweet.
- Use fresh herbs: Fresh herbs, such as thyme, rosemary, and parsley, will add a lot of flavor to the sauce. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't overcrowd the pan: When searing the chicken, be sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Reduce the sauce until it is thickened: After you have removed the chicken from the pan, let the sauce simmer until it has reduced by about half. This will help to concentrate the flavors.
Conclusion:
This lemon chicken with white wine herb pan sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and flavorful, and the sauce is creamy and rich. Serve it over rice or pasta, and you have a meal that the whole family will love.
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