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  2. The 3-Ingredient Chicken Recipe I Make Once a Week - AOL

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    1 1/4 pounds boneless, skinless chicken breasts. 1 lemon. 1/4 cup and 2 tablespoons avocado or other neutral oil, divided ... Recipes for fried chicken, buffalo chicken dip and more from Taste of ...

  3. Lemon-Herb Roast Chicken with Pan Gravy Recipe - AOL

    homepage.aol.com/food/recipes/lemon-herb-roast...

    Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture. Roast for 1 hour and 15 minutes or until the chicken is cooked through.

  4. Lemon Herb Grilled Chicken Recipe - AOL

    homepage.aol.com/food/recipes/lemon-herb-grilled...

    Stir the broth, lemon juice, basil, thyme and black pepper in a small bowl. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until cooked through, turning the chicken over once halfway through the grilling time and brushing often with the broth mixture. Discard the remaining broth mixture.

  5. The 3-Ingredient Chicken I Make When I Just... Can't - AOL

    www.aol.com/3-ingredient-recipe-favorite-way...

    How To Make My 3-Ingredient Lemon Chicken. When eating the lemon rind, as in this recipe, I recommend washing the lemons really well with warm water before to remove any wax that might be coating ...

  6. The Surprising Secret Ingredient for Tender, Juicy, Lemony ...

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    Lemon curd helps to make the chicken moist because of its acidic properties. The butter in the curd creates a thick coating that locks in the chicken's natural juices during cooking, while the ...

  7. Lemon Chicken Tarragon Recipe - AOL

    homepage.aol.com/food/recipes/lemon-chicken-tarragon

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low.