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How To make Mesquite Grilled Breast Of Chicken with Citrus Sauce
1 c Vegetable oil
2 x Garlic cloves, crushed
2 tb Coriander, fresh, minced
1 tb Thyme leaves, fresh
2 x Scallions, chopped
4 x Chicken breasts *
2 x Shallots, minced
1 t Ginger, fresh, minced
2 tb Unsalted butter
2 x Lemons **
2 x Limes **
2 x Oranges **
2 c Chicken broth
1 t Cornstarch
1 t Water
1/4 c +2tb Grand Marnier
White pepper to taste * skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a monderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syruplike consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.
How To make Mesquite Grilled Breast Of Chicken with Citrus Sauce's Videos
Quick and Easy Garlic Butter chicken Breast Recipe | Delicious Easy Dinner
You’ll love this easy Garlic Butter Chicken Breast recipe. Perfect for any weeknight dinner the chicken breast cooked in a delicious honey garlic sauce. It’s one of my favorite ways to cook chicken breast now
Ingredients!
4 chicken breast
1/4 tsp pepper flakes
5 cloves minced garlic
salt and pepper to taste
1 tbsp. vinegar (I used apple cider)
1/3 cup honey
2 tbsp. oyster sauce
2 tbsp. soy sauce
1/3 cup all purpose flour
4 tbsps. unsalted butter
1/4 cup chicken broth or water
Frying pan
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Lemon mesquite chicken with Island Boy Spices
Zen Siete Food. Our lemon herb chicken cooked slowly with mesquite and avocado wood flames with a dash of Island Boy 340 Boxing Blend spices.
The Secret to Mouthwatering Grilled Chicken
The Secret to Mouthwatering Grilled Chicken - In this video, we'll show you how to cook delicious, mouthwatering grilled chicken. It's easy and you'll be able to enjoy the amazing flavors of grilled chicken every time!
Grilled chicken is a classic dish that you can enjoy at any time of the year. In this video, we'll show you how to make grilled chicken taste amazing, no matter what the weather is like! By following our tips, you'll be able to create delicious, juicy chicken every time!
Ingredients:
All-Purpose Seasoning -
2 tbsp. Paprika
4 Garlic Cloves
4 tbsp. Parsley , finely chopped
1½ tsp. Salt
½ tsp. Ground Black Pepper
⅓ cup Olive Oil
2 lbs. Chicken Thighs
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How to cook chicken breast in a pan with butter
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Creamy Lemon Chicken
Ingredients:
4 boneless skinless chicken breast
1 c low sodium chicken broth
2 lemons
1/4 c heavy cream
sea salt
pepper
smoked paprika
1 tbsp chopped garlic
1/3 c chopped shallots
2 tbsp unsalted butter
1/2 tsp red pepper flakes
olive oil
fresh parsley
How-To:
Preheat oven at 375 degrees. Place chicken in zip lock bag and use rolling pin to pound until 2 inches thick. Season with sea salt, pepper, smoked paprika on both sides. In a separate bowl add chicken broth, garlic, red pepper flakes and fresh lemon juice (1 whole lemon). Whisk together. Heat olive oil in a skillet on medium/high heat. Brown chicken breast 2-3 minutes on both sides. (Don't worry if it's not cooked all the way, it will finish cooking in the oven). Put chicken on a separate plate. In the same skillet add shallots and the chicken broth mixture. Whisk together scraping all the bits on the bottom of the pan. Allow to simmer for 10-15 mins while sauce reduces and thickens up. Add and melt unsalted butter. Add heavy cream and stir together. Add chicken back to the pan. Make sure all the chicken is coated with the creamy lemon sauce. Bake in the oven for 8-10 mins or until chicken is fully cooked. Top with fresh chopped parsley and lemon slices. Serve warm! EAT AND ENJOY!
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