Lemon Garlic Chicken with Cilantro~Prepared Two Ways

As many times as we all prepare chicken recipes, one still manages to find a new way to enjoy it. Mixing and matching ingredients was the way I learned to cook. My family had there tried and true recipes that you did not veer from and they were delicious. But when you cook  95% of your meals at home, you have to get a little creative sometimes. I mean, I did not develop any new flavor combinations here, I just paired it in  a slight different way.  Once I learned a few basic sauce recipes, I documented them as I prepared them, always with my twist, then I could refer to them as a basic preparation for next time. The first recipe is prepared with grilled chicken and the second one is prepared with a lightly masa harina breading on the stove top. If it was up to me, I would grill everyday, lol! But  you know that Mother Nature may have the last word when it comes to that. So, as Guy(food network), that guy would say, “Winner, winner, chicken dinner”!!

 

Grilled Lemon Garlic Chicken with Cilantro

Ingredients

Recipe for Lemon Garlic Sauce with Cilantro (see recipe below)
3 large boneless chicken breast, filet and slice in half
Kosher salt
Fresh cracked pepper
Granulated garlic
Cumin
Chipotle powder or cayenne
Juice of 1 lemon
Olive oil or grapeseed oil

 

Directions 

Season on both sides, to taste,  with spices listed. Squeeze on lemon juice and drizzle with oil. Grill on preheated  grill at med/high heat for about 5 minutes per side. Make sure you keep lid closed during cooking time. Remove from heat and cover with lemon garlic sauce. Tent loosely and let rest for 5 minutes. Yields 4 to 6 servings. I served this chicken over rice and also sliced some of it thin for tacos.

Tips~If chicken breast are thicker on one side after you slice them, pound them out lightly, so that they are even in thickness.

The chicken breast look dark in the spots where the chipotle powder was more concentrated.

 

 

 

Stove Top Lemon Garlic Chicken 

For Stove To Lemon Garlic Chicken
3 boneless chicken breast, pounded out slightly
lemon pepper seasoning
chile de arbol or chipotle powder
salt to taste
1/2 cup masa harina or all purpose flour
2 tablespoons flour, optional
grapeseed or olive oil for frying

 

For Lemon Garlic Sauce with Cilantro

Olive oil
8 cloves garlic, sliced
1/3 cup shallots or sweet onions, finely diced
salt
pepper
1/2 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon dried thyme
1 tablespoon flour
1 1/2 tablespoons unsalted butter
1/2 cup white wine
1/2 cup chicken broth
6 thin lemon slices, optional
Juice from one lemon
6 jalapeño stuffed queen olives, finely chopped or 2 tablespoons capers

*1/4 cup packed cilantro, chopped or parsley if cilantro is not your thing.

 

Directions

1. Season the chicken on both sides, to taste, with lemon pepper, chile de arbol(or chipotle) and salt. Dredge through the masa harina until coated evenly and set aside while you prepare your sauce.

2. For sauce: Heat olive oil to medium/low heat. Add the garlic and saute for 7 to 10 minutes. If it browns too quick, then turn down the heat.  The garlic will become a little sweet and mild in flavor. Add the shallots, salt, pepper, red pepper flakes, oregano and basil and cook for 2 more minutes.

3. Turn heat up the heat slightly. Stir in the flour and cook for less than a minute. Add all of the remaining ingredients. Bring up to a boil, reduce to a simmer and continue cooking for 6 to 8 minutes or until the sauce thickens slightly. Taste for salt and pepper. Keep on lowest temperature to keep warm.

4. Preheat 1/2 cup oil in skillet at medium heat for 5 minutes. Fry the chicken for 4 to 5 minutes per side or until golden and crispy. Transfer to a metal rack to drain or a plate lined with paper towels. Serve with lemon garlic sauce over the top over pasta or rice. Yields 4 to 6 servings.

 

 

 I served the chicken over some whole grain pasta with red sauce and grated parmesan. I also prepared some chicken parmesan style sub sandwiches with a few pieces.