LEMON AND OLIVE CHICKEN
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
- Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 303 g, Fat 16 g, Protein 34 g
OLIVE GARDEN POLLO LIMONE (LEMON CHICKEN)
This recipe originally came from the Olive Garden website but I have changed a few of the steps after trial and error in my home chicken. We have a thing for lemony chicken in my house and this is one of the favorites.
Provided by Christina Chavez
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken to 1/4 inch thickness.
- Season chicken with salt and pepper.
- Heat 1 teaspoon of the oil over high heat.
- Lightly coat chicken with flour shaking off excess.
- Cook in skillet until brown and nearly cooked through.
- Remove chicken and reserve on the side.
- Add 1/2 tsp oil to the skillet reducing heat to low.
- Saute green onions and garlic until tender.
- Deglaze the pan with broth and wine (scraping browned bits from pan).
- Add lemon juice and parsley.
- Bring mixture to a boil over high heat (3 min).
- Add lemon peel and salt and pepper to taste.
- Return chicken to skillet and coat with sauce.
- Cover skillet for 5 minutes over medium-low heat turning chicken once.
- Plate the chicken and top with sauce and parsley for garnish.
LEMON-OLIVE CHICKEN WITH ORZO
This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan., Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 345 calories, Fat 17g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 636mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS
A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 11
Steps:
- Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
- Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
- Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
- Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.
Nutrition Facts : Calories 460 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium
GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
- Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
- When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
- Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.
PROVENCAL LEMON OLIVE CHICKEN
Another crockpot recipe avoiding prepacked seasonings and can soups. Haven't tried it yet, but sounds like it might be good and could be great with angel hair pasta, rice or mashed potatoes From family.go.com
Provided by Violet de Parme
Categories Poultry
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place onion in 4-quart CROCK-POT® slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
- Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.
MEDITERRANEAN LEMON OLIVE CHICKEN
This dish sounds wonderful! IMHO. I'm planning to give it a try soon. This dish may be frozen for as long as 6 weeks. Freeze Chicken pieces individually with sauce. To reheat it, thaw. Then put a small amount of water in the bottom of the skillet, placing chicken inside. Cover and steam until heated through. From Food Everyday Issue 1.
Provided by Chef Patience
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
- Slice lemons thinly, and then cut slices in half.
- If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
- Add the lemons, olives, broth, and water. Simmer for 10 minutes.
- Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
- Cover and simmer until chicken is cooked, about 15 minutes.
Nutrition Facts : Calories 218.9, Fat 14, SaturatedFat 3, Cholesterol 46.4, Sodium 677.1, Carbohydrate 7.8, Fiber 2.4, Sugar 1.4, Protein 17.2
OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE
I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)
Provided by Cook4_6
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- PICCATTA BATTER:.
- Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
- CHICKEN:.
- Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
- Coat evenly on both sides.
- Heat the olive oil in a large skillet on medium heat.
- Carefully place it in the skillet and fry.
- When edges are golden brown, turn over and brown the other side.
- Transfer chicken from pan and place it in baking pan.
- Place in a 350 degree oven for 10-12 minutes.
- Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
- Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
- Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
- Add the heavy cream and simmer until the sauce has thickened slightly.
- Remove sauce from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.
GRILLED CHICKEN LETTUCE WRAPS WITH LEMON-GREEN OLIVE TAPENADE
Steps:
- For the marinade: In a large resealable plastic bag, combine oil, lemon juice, zest, vinegar, garlic and pepper. Add chicken breasts, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.
- For the tapenade: Combine ingredients in a food processor and pulse until finely chopped. Set aside. Can be made a day ahead.
- For the grill rub: Preheat outdoor grill or grill pan to medium heat. Remove chicken from the marinade and discard marinade. Combine the ingredients for the grill rub and season the chicken breasts with the mixture. Grill the chicken for 7 minutes per side or until the juices run clear. Remove from grill and let rest for 5 minutes.
- For the orzo: In a large saucepan, add the chicken broth and half the minced garlic. Bring to a boil and stir in the orzo. Cook until al dente, about 8 to 10 minutes. Drain.
- Heat a large skillet over medium heat. Add the olive oil and remaining minced garlic. Saute for 30 seconds. Add drained orzo, parsley, salt and pepper. Stir to coat. Remove from heat and keep warm.
- To serve, to place lettuce leaves on a serving dish. On another platter, plate orzo. Slice chicken breasts into 1/2-inch strips. Place on top of orzo. Top chicken breast strips with half the tapenade. Place remaining tapenade in a serving dish.
- To serve, spoon orzo and chicken strips into a lettuce leaf, top with tapenade, and roll it up burrito style.
OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE
Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat oven to 350ºF.
- To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
- To prepare the CHICKEN, pound chicken breasts until ¼" thick.
- Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
- Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
- Transfer chicken from skillet into a baking pan.
- BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
- To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
- Saute over medium heat until shallots are transparent.
- Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
- Add heavy cream and simmer until the sauce has thickened slightly.
- Remove pan from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.
LEMON OLIVE CHICKEN
The one dish I've made recently that actually turned out alright. I omitted the olive, because I don't really like them, and I cut the chicken into bite size pieces to make it more stir-fry like. I found it a bit too lemony (thought it could be because I did free-pour it), but my mom and sister loved it. They ate every bit. It came from a Campbells cookbook.
Provided by Gabo6868
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
- Stir the soup, milk, lemon juice, black pepper and olvies in the skillet. Top with the lemon slices. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.
Nutrition Facts : Calories 514.4, Fat 13.4, SaturatedFat 2.9, Cholesterol 75.9, Sodium 946.2, Carbohydrate 61.4, Fiber 1.3, Sugar 0.4, Protein 34.3
PROVENCAL LEMON AND OLIVE CHICKEN
Steps:
- 1 Place onion in crock pot. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbs de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth. 2 Cover; cook on LOW 5-6 hours or on HIGH 3-3 1/2 hours or until chicken is tender. Stir in parsley before serving.
CHICKEN, OLIVE AND LEMON TANGINE
This is another find from the Weekly Times, a paper I love, and also another wonderful recipe from Jeremy Vincent. I am noting some of Jeremy's suggestions and Tips as written-- If you haven't got a tagine, a saucepan or lidded casserole will suffice. The recipe method below utilises a saucepan or casserole for the cooking. If you are using a tagine, prepare the chicken to the browned stage in the saucepan, remove it from the saucepan and cook the onion and spice as below. Instead of returning the ingredients back to the saucepan with the stock, arrange (optional) sliced potato on the base of your tagine, then the chicken around the centre on top of the potato slices. Pour the onion and spiced stock over the chicken, scatter with the olives and dot with the butter and pieces of lemon before topping with the tagine lid and baking. Save the coriander and parsley for scattering on top when the dish is cooked. TIPS WITH A TAGINE The tagine doubles as both a cooking vessel and serving dish which holds the food warm. Since you won't be stirring during the cooking, take care how you arrange or layer ingredients for a beautiful table presentation. Oil is essential to tagine cooking; don't be overly cautious in using it or you'll end up with watery sauce or possibly scorched ingredients. In most recipes for 4 to 6 people, you'll need between a 1/4 to a 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for the best flavour. Try not to interrupt the cooking by frequently lifting the lid to check on the food; that's best left for adding ingredients or to check on the level of liquids toward the end of cooking.
Provided by Tisme
Categories Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- See notes in Recipe Description above.
- Heat the oven to 180°C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes.
- Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.
EVERYDAY FOOD LEMON AND OLIVE CHICKEN
A yummy-looking recipe from Martha Stewart's new Everyday Food magazine. I havent tried it, but if anyone does, let me know how it turns out. Cook time includes prep time. 303 calories 15g of fat 34.3g protein 7g carbs per serving
Provided by CookbookCarrie
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with 1 tsp.
- each salt and pepper.
- In a large skillet, heat 2 Tbsp.
- of the olive oil over medium heat.
- In two batches, sear the chiken, skin side first, until golden brown, about 3 minutes on each side.
- Transfer the chicken to a plate.
- Cut the lemons in half lengthwise and then into thin slices crosswise.
- If the skillet is dry, add the remaining 1 Tbsp.
- oil.
- Add the onions and garlic and cook over medium heat until soft but not brown, about 3 minutes.
- Stir in lemon slices, olives, stock, and 2 cups water.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, sprinkle with thyme and crushed red pepper.
- Cover and simmer until the chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 233.5, Fat 15.2, SaturatedFat 3.2, Cholesterol 48.2, Sodium 394.8, Carbohydrate 7.3, Fiber 1.5, Sugar 2.6, Protein 17.4
OLIVE & LEMON CHICKEN WITH BULGUR WHEAT
This tasty recipe goes together in about 45 minutes total and all in one pot! It takes its flavor cues from Moroccan tagines, which are flavorful without being too spicy. Lemon, olives, garlic, cumin, coriander, ginger and nutmeg meld to make a delicious one dish meal. Bulgur is parboiled and dried, unlike cracked wheat which...
Provided by Heidi Hoerman
Categories Chicken
Time 45m
Number Of Ingredients 15
Steps:
- 1. Set the lemon zest aside for later use. In a bowl big enough to hold the chicken, whisk together lemon juice, ginger, coriander, cumin, nutmeg, salt (if using) and pepper.
- 2. Cut the chicken into 1-inch cubes and toss in the lemon and spice marinade to coat thoroughly. Allow to rest 10 minutes.
- 3. In a large saute pan with cover, heat the olive oil on medium-high until shimmering. Drain away the excess marinade saute the chicken in the olive oil 5 to 6 minutes, turning to cook on all sides. Remove the chicken from the pan and set aside, leaving any remaining oil in the pan. The chicken will cook more with the bulgur wheat so it need not be thoroughly cooked at this point.
- 4. In another container, heat the chicken broth or stock to boiling. This is most easily done in a pyrex measuring cup in the microwave.
- 5. Briefly saute the celery (and/or onion) and garlic in the remaining olive oil. Add the olive and the bulgur and stir to coat. Allow the bulgur to toast for about 2 minutes.
- 6. Add the chicken cubes, chicken stock and lemon zest. Stir to mix. Cover and turn heat to medium low. Allow to simmer 5 minutes.
- 7. Put the spinach on top of the now-swelling bulgur mixture, cover, and continue to simmer another 5 minutes.
- 8. Stir in the spinach, cover, and simmer a final 5 minutes for a total of 15 minutes simmering. Test the bulgur for doneness. It should be al dente yet tender.
- 9. Serve hot.
OLIVE AND LEMON CHICKEN
I cut this from a magazine about 10 years ago and still make it frequently. People always love it and ask for the recipe. The honey is a very important step to finish it off.
Provided by Amanda in Adelaide
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop 2/3 olives and set aside.
- Heat oil and 1/2 butter in a wide pan and cook chicken until browned.
- Add the stock and water.
- Then add the chopped olives, lemon slices and mixed herbs.
- Cover and simmer gently for 20 minutes or until chicken is cooked through.
- Transfer chicken from pan and keep warm.
- Add parsley and remaining whole olives to pan.
- Bring to boil and boil sauce until reduced by half.
- Cut the butter into small pieces and whisk into the sauce.
- Stir in the honey and season to taste with pepper.
- Pour sauce over chicken to serve.
Nutrition Facts : Calories 2249.3, Fat 161.6, SaturatedFat 47.9, Cholesterol 718.5, Sodium 1241.8, Carbohydrate 19.8, Fiber 4.2, Sugar 9.6, Protein 173.9
LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings (4 cups couscous).
Number Of Ingredients 12
Steps:
- Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.
Nutrition Facts :
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