Betty crocker lemon chicken

Betty crocker lemon chicken DEFAULT

Ingredients

  • 1/3 cup water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1 cup uncooked instant white rice
  • 1 cup water
  • 1 teaspoon olive or vegetable oil
  • 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 3 green onions, cut into 1-inch pieces
  • 1 small orange bell pepper, cut into 1-inch pieces

Steps

  • 1

    In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.

  • 2

    Cook rice in 1 cup water as directed on package; keep warm.

  • 3

    Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low.

  • 4

    Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.

Tips from the Betty Crocker Kitchens

  • tip 1

  • tip 2

Nutrition

460 Calories, 6g Total Fat, 30g Protein, 71g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size:1 Serving
Calories
460
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
660mg
28%
Potassium
410mg
12%
Total Carbohydrate
71g
24%
Dietary Fiber
2g
8%
Sugars
21g
Protein
30g
Vitamin A
45%
45%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
20%
20%

Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice
5

*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved

Sours: https://www.bettycrocker.com/recipes/glazed-lemon-chicken-and-rice/2777dfc9-88a6-4b0f-a49e-68ff82d3a61b

Ingredients

  • 1/3 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 small boneless skinless chicken breasts
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, finely chopped
  • 3 tablespoons fresh lemon juice
  • 1/2 cup gluten-free chicken broth
  • 1/3 cup dry white wine
  • 1/2 cup grape tomato halves
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps

  • 1

    In shallow pan, stir together flour blend, salt and pepper; set aside.

  • 2

    Between pieces of plastic wrap or waxed paper, place chicken breasts smooth sides down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

  • 3

    In 10-inch nonstick skillet, heat half the olive oil over medium-high heat. Coat 2 pieces chicken in flour blend mixture. Add to skillet. Cook about 6 minutes, turning halfway through cooking, until chicken is no longer pink in center. Remove chicken to plate; keep warm. Repeat with remaining oil and chicken. (Reserve 1 tablespoon flour blend mixture.)

  • 4

    In same skillet, melt butter over medium heat. Cook and stir garlic in butter about 1 minute or just until golden. Stir in reserved flour blend mixture. Add lemon juice and chicken broth; heat to boiling. Add wine and tomatoes; return boiling. Cook and stir about 1 minute longer or until sauce is slightly thickened. Season with additional salt and pepper, if desired. Return chicken to skillet, coating in sauce and cooking until heated through. Divide chicken mixture among 4 serving plates, spooning sauce over chicken. Sprinkle with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1

  • tip 2

  • tip 3

Nutrition

290 Calories, 17g Total Fat, 24g Protein, 11g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size:1 Serving
Calories
290
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
630mg
26%
Potassium
320mg
9%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
0g
Protein
24g
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
8%

Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice
1

*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved

Sours: https://www.bettycrocker.com/recipes/gluten-free-skillet-lemon-chicken/34cbab24-0f06-43ae-b910-d0b721ec9a3b
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Ingredients

  • 4 boneless skinless chicken breast halves (1 1/4 lb)
  • 2 teaspoons olive or vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt-free lemon-and-pepper seasoning
  • 1/4 cup sliced ripe olives
  • 4 thin slices lemon

Steps

  • 1

    Set oven control to broil. Spray broiler pan rack with cooking spray. Starting at thickest edge of each chicken breast, cut horizontally almost to opposite side. Open cut chicken breast so it’s an even thickness.

  • 2

    In small bowl, mix oil and lemon juice. Drizzle over both sides of chicken breasts. Sprinkle both sides with lemon-and-pepper seasoning. Place on rack in broiler pan.

  • 3

    Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink in center. Top with olives and lemon slices during last 2 minutes of broiling.

Nutrition

170 Calories, 7g Total Fat, 27g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size:1 Serving
Calories
170
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
140mg
6%
Potassium
220mg
6%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
27g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%

Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice
0

*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved

Sours: https://www.bettycrocker.com/recipes/lemon-chicken-with-olives/7c44b984-e778-4b23-8ef1-c83037e6c43a
Lemon Chicken Recipe- Easy Pepper Lemon chicken Recipe- Chicken starter Recipe- Juicy lemon Chicken

Ingredients

  • Flour for dredging
  • Salt and freshly ground black pepper
  • 4 boneless, skinless chicken breasts (about 1 1/4 lb)
  • Olive oil as needed
  • 1/4 cup Progresso™ reduced sodium chicken broth from a 32-oz carton
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley leaves
Make With

Make With

Progresso Broth

Steps

  • 1

    Place an inch of flour on a plate and season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.

  • 2

    Heat a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.

  • 3

    When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes, lowering the heat a bit if the coating begins to scorch. Cook until juice of chicken is clear when center of thickest part is cut (165°F).

  • 4

    When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan and cook, stirring until the liquid is reduced by half, about 1 to 2 minutes. Return the chicken breasts to the pan and turn to coat with the sauce.

  • 5

    Slice the chicken breast and serve on a bed of rice and or spinach drizzled with a little more sauce.

Tips from the Betty Crocker Kitchens

  • tip 1

  • tip 2

Nutrition

Nutrition Facts are not available for this recipe

© 2021 ®/TM General Mills All Rights Reserved

Sours: https://www.bettycrocker.com/recipes/speedy-lemon-herb-chicken-breasts/50549362-fe43-4f6e-b7d4-79581137fa9a

Chicken lemon betty crocker

Ingredients

  • 8 boneless skinless chicken breast halves (2 1/2 pounds)
  • 1 teaspoon lemon pepper
  • 1 tablespoon vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 cup chopped toasted pistachio nuts, if desired
  • Lemon slice, if desired

Steps

  • 1

    Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
  • 2

    Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 3

    Serve chicken topped with juice mixture, nuts and lemon slices.

Tips from the Betty Crocker Kitchens

  • tip 1

  • tip 2

  • tip 3

  • tip 4

Nutrition

165 Calories, 6 g Total Fat, 27 g Protein, 1 g Total Carbohydrate

Nutrition Facts

Serving Size:1 Serving
Calories
165
Calories from Fat
55
Total Fat
6 g
Cholesterol
75 mg
Sodium
110 mg
Potassium
220 mg
Total Carbohydrate
1 g
Protein
27 g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%

Exchanges:
4 Very Lean Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved

Sours: https://www.bettycrocker.com/recipes/lemon-chicken/15d7c942-198a-46ce-8a6c-cc94d0c530dc
One-Pot Lemon-Pepper Chicken Pasta - Betty Crocker Recipe

Ingredients

Chicken

  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/4 cup fat-free egg product or 1 egg
  • 2 tablespoons lemon juice
  • 1/2 cup Bisquick Heart Smart® mix
  • 1/2 teaspoon paprika
  • 2 tablespoons toasted sesame seed
  • 1 tablespoon canola or vegetable oil

Sauce

  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 1 teaspoon grated lemon peel
  • 2 medium green onions, sliced (2 tablespoons)
Make With

Make With

Progresso Broth

Steps

  • 1

    Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

  • 2

    In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.

  • 3

    Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.

  • 4

    In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.

  • 5

    Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

Tips from the Betty Crocker Kitchens

  • tip 1

  • tip 2

Nutrition

340 Calories, 11g Total Fat, 35g Protein, 24g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size:1 Serving
Calories
340
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
400mg
17%
Potassium
370mg
10%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
11g
Protein
35g
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
15%
15%

Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice
1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved

Sours: https://www.bettycrocker.com/recipes/light-lemon-sesame-chicken/54a861fb-74b8-472a-a6da-67297a32a533

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Ingredients

  • 12 oz uncooked fettuccine
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1 package (9 oz) frozen grilled or cooked chicken breast strips
  • 1 lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
  • 1 1/2 cups ready-to-eat baby-cut carrots, quartered lengthwise
  • 1 teaspoon lemon-pepper seasoning
  • 2 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons grated lemon peel
  • 1/3 cup shredded Parmesan cheese (1 1/3 oz)

Steps

  • 1

    Cook and drain fettuccine as directed on package; cover to keep warm.

  • 2

    Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender.

  • 3

    In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.

Tips from the Betty Crocker Kitchens

  • tip 1

Nutrition

350 Calories, 8g Total Fat, 23g Protein, 46g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size:1 Serving
Calories
350
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
1010mg
42%
Potassium
310mg
9%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
13%
Sugars
3g
Protein
23g
Vitamin A
120%
120%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
15%
15%

Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice
3

*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved

Sours: https://www.bettycrocker.com/recipes/lemon-chicken-primavera/6faefbb1-0d5c-401b-ac85-2014a6696b13


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