How to Cook the Best Lemon Sage & Garlic Chicken Breasts????(Quick & Easy Recipe)!
How to Cook the Best Lemon Sage & Garlic Chicken Breasts????(Quick & Easy Recipe)!
Lemon Garlic Chicken in a Silky Smooth Sauce. This amazing lemon garlic chicken recipe can be made all year round. Baked in its own incredible sauce in just 15 minutes.
• 6 x 180 grams (6.3 ounce) chicken breasts, skin off
• 1 lemon
• ½ cup flour
• 30 sage leaves
• 8-10 medium garlic cloves
• 1 tablespoon of capers, finely chopped
• 1 cup white wine
• 4 tablespoons extra virgin olive oil
• 100 grams butter, thinly sliced
• ½ cup chicken stock
This dish can be prepared in advance.
Method:
• Preheat oven to 220 Deg C (428 deg F)
• Cut half the lemon into 6 thin slices & juice the other half. Cut the chicken breasts in half. In a fry pan, heat the 1 tablespoon of olive oil to a shimmer. Season the breast with salt and dust in flour. Sear one breast at a time, cleaning the fry pan after each one and heating new oil for the next one. Sear each side for 10 seconds. Place into a casserole dish, similar in diameter to the chicken breast. Place a couple of sage leaves on top and 4 thin slices of garlic and one slice of lemon, a pinch of chopped capers and top with a slice of butter. Repeat the exercise, placing each breast on top of each other. Finally, pour the wine, chicken stock & lemon juice over the chicken and cover with lid or tin foil. This can now sit in the fridge until ready to cook. One hour prior to cooking, remove and allow to readjust to room temperature. Place in oven and cook for 15 minutes or until chicken is tender. Remove the chicken from the casserole dish then return the juice onto a medium-high heat and reduce to sauce consistency.
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#lemon #sage #garlicchickenrecipe #garlicchicken #chickenbreastrecipe #simongault #cookingtips #masterchef
Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
#GordonRamsay #Cooking
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Sautéed Chicken with Sage Browned Butter | Dinner Tonight | MyRecipes
Get the recipe:
The full-bodied flavor of sage browned butter dresses up classic sautéed chicken.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup all-purpose flour
3 tablespoons butter
2 sage sprigs
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
2 tablespoons lemon juice
Fresh sage leaves (optional)
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Lemon Sage Smothered Chicken Recipe
No oven? No problem! This is an easy and delicious chicken dish from the Southern United States. Get the recipe:
Equipment used:
12-inch pre-seasoned Pro-Logic Lodge Cast-Iron Skillet/Frying Pan:
Shun Multi Purpose Kitchen Shears for spatchcocking a chicken:
Breville PolyScience Control Freak induction burner for the ultimate temperature control:
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This chicken dish is cooked entirely on the stove top and is inspired by Craig Claiborne's Smothered Chicken recipe.
The recipe uses a unique braising technique. A spatchcocked chicken is sandwiched between two skillets to ensure that as much skin as possible comes into contact with the cooking pan while it fries in brown butter and that moisture is circulated during the braise.
I found Claiborne’s version of this dish while browsing the New York Times ; I loved the simplicity of this Southern dish, but it was a little too 1950s for me. This is my attempt to resurrect the recipe into the modern age.
I brightened up the gravy with some lemon, sage, and garlic; I further increased the flavour with celery and onion. I used the weight of another cast iron pan, plus random cans of food, to securely flatten the chicken to ensure that as much skin as possible made contact with the surface of the pan during the initial slow sear, resulting in extra crispy goodness.
The chicken is then braised in a gravy for the remainder of the cooking time; the heavy pan on top of the chicken acts as a makeshift lid, trapping in much of the moisture, allowing the entire bird to cook thoroughly.
The gravy if finished with a splash of lemon juice, some lemon zest, and a generous seasoning of salt and pepper.
Serve with potatoes, rice, or your favourite side of vegetables. Optionally, you can garnish with parsley.
* Spatchcocking is the removal of the backbone of poultry in order to open it up and allow it to lay flat for more even cooking. This is a useful technique for frying and grilling poultry. To spatchcock a chicken, simply take a pair of kitchen shears and cut out the backbone. Then flip the chicken, skin-side up, and apply force to the chicken breasts in order to flatten the chicken further. Freeze the backbone for future stock making.
Chicken breasts with mustard - quick recipe
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The chicken breasts with mustard are a tasty main course that is very easy to make and sure to be liked! Find this and many more recipes on the Giallozafferano App in English
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Today we'll be preparing the chicken breasts with mustard and herbs, a tasty main course easy to make and suitable for every season. Let's see how to do! We'll need:
• 1,3 lbs (600 g) of chicken breast slices
• ¼ stick (30 g) of butter
• breadcrumbs, as needed
• 3 tbsp of mustard • 2 sage leaves, 1 sprig of rosemary and 1 bunch of parsley
• the juice of 1 lemon
• 5 tbsp of extra virgin olive oil, ground white pepper and salt
First of all, finely chop the aromatic herbs and divide into two parts.
Then prepare the marinade for the chicken: in a bowl, beat the lemon juice with 3 tablespoons of oil, salt and half of the chopped herbs.
Put the chicken in a container and pour on the marinade: let it marinate for 30-40 minutes. After such time, put 2 ladles of the marinade in a pan, add the chicken breasts and let them brown on both sides.
After browning, add salt, drip dry and spread with mustard, then coat with breadcrumbs... and brown in a pan with butter and 2 tablespoons of oil.
Once ready, add the ground white pepper and the remaining aromatic herbs.
These are our chicken breasts with mustard and herbs... good, easy and quick!