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chicken breasts

Chicken in Lemon Marinade

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Since citrus season is still going strong, I’m looking for an entree that uses flavorful, fresh lemon juice.  This Chicken in Lemon Marinade is in the All-Time Favorites Southern Living Cookbook (2009) and I knew it would showcase the lemons.  

I halved the ingredients to use only 2 chicken breasts and slightly modified the marinade to use what I have in the spice cabinet.

This chicken is as good as it looks! It’s tender and moist (sorry “moist” haters) and delicious. The marinade is just perfect on these chicken breasts.


 
I used Cholula hot sauce which is a little milder and more flavorful than Tabasco.

Serve this Chicken in Lemon Marinade with a side of steamed broccoli and your favorite glass of white wine then congratulate yourself on eating something healthy!  

Since I always have fresh lemons on hand, we’ll make this again on a regular basis.

Chicken in Lemon Marinade

Chicken In Lemonade Marinade

Yield: 2
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Tasty broiled chicken breast with a wonderful lemon marinade.

Ingredients

  • 1/3 C canola oil
  • 1/4 C freshly squeezed lemon juice
  • 1 1/2 tsp Worcestershire sauce
  • 1/8 tsp hot sauce, (I used Cholula)
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 boneless, , skinless chicken breasts

Instructions

  1. Whisk together the first eight ingredients.  Set aside 1/4 cup for basting.  
  2. Place chicken in a zip-lock freezer bag and pour the remaining lemon mixture over it.  Seal the bag and refrigerate for 2 hours, turning chicken occasionally.
  3. Turn oven to Broil.  Remove chicken from the bag, discarding marinade.  
  4. Place the chicken onto a lightly greased rack over a broiler pan. Broil about 7 inches from heat 8-10 minutes on each side or until tender, basting frequently with the reserved 1/4 cup of lemon juice mixture.

Notes

Since my broiler is under the oven, my chicken was a little less than 7 inches from the fire and 9 minutes on each side was perfect.  

Don't forget to baste.  

Take the chicken out a minute before you think it's done.  Put it under tented aluminum and let sit for 3-4 minutes and it will finish cooking and be very moist.  

You can easily double the recipe for up to 6 chicken breasts.

Nutrition Information:
Yield: 2 Serving Size: 1 chicken breast
Amount Per Serving: Calories: 531Total Fat: 41gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 102mgSodium: 728mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 38g

Nutrition Values are Approximate

© sblades
Category: Lighter Recipes

Chicken Veronique

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Updated: October, 2020

At the end of every year, we try to clean out our little standalone freezer so it can be defrosted and cleaned and this year it’s been kind of difficult because it’s full to the top with meat! (That’s why you’re seeing more meat recipes than usual….)

I scoured the recipe books I’ve collected over the years and came across my old The Joy of Creative Cuisine. I’m not even sure where or when I bought this one, but it really has some interesting recipes in it.

Chicken Veronique

This cookbook was published in 1985 and it’s been so much fun looking back at those old recipes (and terrible photos). Remember when big hair and fondue were the rage?

The Chicken Veronique recipe jumped out at me, mainly because I have all of the ingredients, but also the white wine cream sauce looks divine.

Get your shopping list started:

  • Boneless, skinless chicken breasts
  • White wine
  • Chicken stock or broth
  • 1 fresh lemon
  • Bay leaf
  • Whipping cream
  • Seedless green grapes

All of the other ingredients (oil, butter, flour, etc..) you probably have in your pantry or refrigerator.

Chicken Veronique

The combination of white wine, lemon juice and cream makes an incredible classic sauce and baking it in the oven melded all of the flavors together.

“Veronique” style recipes are supposed to have grapes in them. I’ve made this one both with and without grapes and both ways are very good.

Don’t pass this recipe by if you don’t have grapes in the fridge or can’t get them. I do think the addition of the cooked grapes make it a little different and unique, though. Use ’em if you got ’em.

Chicken Veronique

For some reason chicken recipes are the hardest thing to photograph and to make look tempting. Maybe because it’s tan on tan, but I can assure you this Chicken Veronique is very tasty. Especially that sauce.

We serve it over a pile of creamy Yukon Gold mashed potatoes and it’s a great, filling meal. It’s one of those restaurant-level dishes you can make at home!

Chicken Veronique

Chicken Veronique

Yield: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

****Four stars for the sauce. Oh, and the chicken was tasty, too. Adapted from The Joy of Creative Cuisine.

Ingredients

  • 4 skinless, , boneless chicken breasts
  • Salt and freshly ground pepper
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 1/2 C white wine
  • 1/2 C chicken stock or chicken broth
  • Grated peel of 1/2 lemon
  • 2 tsp lemon juice
  • 1 bay leaf
  • 1/2 C whipping cream
  • 1 egg yolk
  • 1/4 C water (for thinning sauce if needed)
  • 4 oz seedless green grapes, , halved  (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Sprinkle chicken lightly with salt and pepper.  In a large skillet, heat the butter and oil on medium..  Add the chicken and saute until lightly browned, about 3 minutes on both sides. Transfer the chicken to a shallow casserole dish.
  3. Whisk the flour into the butter/oil mixture in the skillet; stir and cook on medium for about 2 minutes.  Whisk in the wine and stock and bring to a boil.  Stir in the lemon peel and lemon juice.  Season with salt and pepper to taste.  Pour the sauce over the chicken and tuck the bay leaf into the sauce in the dish.
  4. Cover the casserole with foil and bake for 30-35 minutes (165°).  Remove cooked chicken from the oven and spoon all of the sauce off of the chicken and out of the dish into a small saucepan. Fold the chicken up into the aluminum foil that was used to cover the dish and set aside to keep warm.
  5. Turn the stovetop onto low and place the saucepan over it to rewarm the sauce.  Combine the cream and egg yolk in a bowl.  Spoon about 3 tbsp. of the warm sauce into the cream/egg mixture to temper it.  Slowly drizzle the cream/egg mixture into the sauce and whisk to combine (add grapes at this point if you're using them).  Simmer - don't boil - the sauce for 3 to 4 minutes on low, stirring occasionally. Add the 1/4 cup of water if the sauce is too thick and whisk to combine.
  6. Discard the bay leaf and spoon the sauce over the chicken. Serving Suggestion: creamy mashed potatoes for the base of your plate, then place the chicken on top and cover with the cream sauce.

Notes

Tips and Stuff:

I used two very large chicken breasts and had plenty of sauce left.

You may substitute chicken stock or broth for the white wine, but the wine really adds a unique taste to it and is recommended.

Don't forget to temper the cream and eggs with the warm sauce. You don't want to curdle and scramble the eggs.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 477Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 199mgSodium: 496mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 41g

Nutrition Values are Approximate

© sblades
Category: Chicken/Poultry

Saucy Crockpot BBQ Chicken

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Updated:  March 2021

I’m always on the lookout for chicken recipes and crockpot recipes, and this Saucy Crockpot BBQ Chicken fits the bill on both parts.

BBQ chicken on a white plate and blue striped cloth.
The flavorful sauce is made from your favorite bbq sauce (Sweet Baby Ray’s for us) and is doctored up with spices and other good stuff.

It’s creamy and tangy and is perfect on the slow-cooked chicken.  It should take about four hours on low to cook, but start testing it around three hours.  It should be around 165° on your handy-dandy meat thermometer.

If you don’t have a meat thermometer, you can get them anywhere – even the grocery store.  You’ll be amazed how much you’ll use it!  No more guessing if steaks, pork, or chicken are done. 

Serve this with mashed potatoes and a salad and have a nice little weeknight meal without heating up the kitchen.  Make it a summer meal by adding potato salad and baked beans.  My favorite kind of meal.

I make this Saucy Crockpot BBQ Chicken in my old 80’s crockpot – you know, the one with avocado-green flowers on it. That crockpot will never die! I do occasionally enjoy my new crockpot with the LED’s and timer on it, though.

However you make it, keep your eye on it.  When timed perfectly, the chicken will be tender and almost fall apart.  The sauce is tangy and sweet, a little spicy and definitely delicious.

Crockpot BBQ Chicken close up on a white plate.

The sauce for this dish can be as spicy as you like it. I use the entire 1/2 tsp. of red pepper flakes and that gives it quite a kick, so ease back on that if you prefer it milder.

Saucy Crockpot BBQ Chicken is super easy to make and so tasty that it’s a go-to in my recipe files.

More Great Crockpot Recipes You’ll Love!

 

Saucy Crockpot BBQ Chicken

Crockpot BBQ Chicken

Yield: 2
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Savory, Sweet, Spicy BBQ chicken. Easy to make, tasty to eat!

Ingredients

  • 2 skinless boneless chicken breasts
  • 1 1/2 Cup of Sweet Baby Ray’s bbq sauce, (or your favorite)
  • 2 tbsp vinegar
  • ½ tsp red pepper flakes
  • 1 tbsp brown sugar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp chopped green onions

Instructions

  1. Mix all ingredients, except for chicken breasts, in a bowl – combine well.
  2. Place chicken in crockpot and pour sauce mixture over the chicken.
  3. Cook on low 4-5 hours.
  4. Sprinkle plated chicken with green onions and serve.

Notes

Quick Tip: use frozen chicken breasts if you're really in a hurry!

Easily doubled if you want to use more chicken breasts. I just used plain old white vinegar, but apple cider vinegar would be good and balsamic may make it interesting!

Always use a crockpot liner for easy cleanup.

Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Calories: 471Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 1833mgCarbohydrates: 65gFiber: 2gSugar: 52gProtein: 39g

Nutritional Values are Approximate.

© sblades
Category: Chicken/Poultry