Lemon Ginger Chicken With Roasted Root Vegetables Best Recipes

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LEMON GINGER CHICKEN

2011-10-31



Lemon Ginger Chicken image

Make and share this Lemon Ginger Chicken recipe from Food.com.

Provided by Derf2440

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients:

  • 4 chicken breasts, halfs boneless, skinless
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup lemnon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh ginger, finely grated
  • 1 teaspoon lemon zest
  • 1/4 teaspoon dry mustard (I use 1/2 teaspoon)
  • 1/4 cup chicken broth
  • 1 1/2 teaspoons cornstarch
  • parsley (to garnish)

Steps:

  • Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
  • Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
  • Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
  • Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
  • Garnish with parsley and serve.

LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES

2004-08-20



Lemon-Ginger Chicken with Roasted Root Vegetables image

Categories     Chicken     Ginger     Roast     Lemon     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons grated lemon peel
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 4 1/2-pound whole roasting chickens
  • Roasted Root Vegetables
  • 2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
  • Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.

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