This simple chicken stir-fry is perfect for a last minute meal. You can easily have it on the table in less than 30 minutes. Flavored with fresh lemon slices and tarragon this is a wonderfully light meal that can be served over rice or a bed of steamed vegetables.
A traditional lemon chicken piccata is made with a similar sauce, but the chicken is kept whole, usually pounded thin. This recipe preserves those flavors, but with quick-cooking thin sliced chicken.
In full disclosure, this meal is not enjoyed by everyone in our family. Five of us absolutely love it, but two don’t really like it (and one of those is my husband). They are not fans of “fruity” main dishes, even lemon, which I don’t understand because the lemon adds no sweetness. Since my husband isn’t a big fan, I usually wait until he is out of town or has another dinner commitment to make it. The other kids love it so much, though, that they will start asking when Dad is going out of town again so that we can eat Chicken Piccata.
Lemon Chicken Piccata Stir-Fry
4 chicken breasts, cut into thin strips
¼ cup butter
2 Tbs flour
2 tsp tarragon
1 tsp salt
¼ tsp black pepper
1 lemon, sliced (remove seeds)
2 cups chicken broth
1 Tbs chopped fresh parsley (or 1 tsp dried)
Hot cooked rice or steamed vegetables, for serving
Melt butter in a hot skillet. Add chicken slices. Sprinkle with flour, tarragon, salt and pepper. Cook for 5 minutes. Add sliced lemon. Cook until lemon starts to slightly wilt and chicken is cooked through. Stir in chicken broth, stirring to loosen browned bits. Cook for 2-3 minutes until thickened and lemons have leeched most of their juice. Stir in parsley.
Remove lemon slices and serve chicken piccata over hot steamed rice or steamed vegetables.
You know those days when you run from one activity to another, and before you know it everyone is starving and you haven’t thought about dinner yet? Apricot Glazed Chicken is made for those days. This recipe is one of my favorite go-to last minute dinners. And it helps that it is always a hit with the kids.
The glaze is a simple mix of apricot jam, soy sauce and a few spices. Brown some chicken breasts or tenderloins in a skillet, pour on the glaze and cook for 5 minutes. Add a little rice and dinner is served!
A perfect meal for the dinner procrastinator!
I have also made this chicken with this homemade Peach Vanilla Jam or Mango Jalapeno Jam.
Apricot Glazed Chicken
2 Tbs olive oil
4 chicken breasts, or 1 lb chicken tenderloins
Salt, pepper, garlic powder
Hot cooked rice
½ cup apricot jam
1 Tbs soy sauce
1 Tbs rice vinegar
1 tsp fresh grated ginger (or ¼ tsp ground ginger)
½ tsp garlic powder
1/8 tsp crushed red peppers
Heat oil in a large skillet. Add chicken to skillet and sprinkle with salt, pepper and garlic powder. Cook until well browned.
Combine glaze ingredients and pour over chicken. Cook for about 5 minutes, or until chicken is cooked through and glaze thickens slightly.
Serve over hot steamed rice.
Sometimes we all need a quick fix dinner that can be on the table in under 30 minutes. But we still want something healthy and delicious. This sautéed chicken and zucchini meal satisfies our entire family: I love that it is quick and healthy, and everyone loves the taste.
Don’t have zucchini? Or have too many zucchini-haters? Use any other vegetable of choice: asparagus is very nice, or green beans. You can even throw in a bag of frozen vegetables if you are short on fresh ones.
Serve on its own, or over cooked rice or pasta. With or without cheese.
Southwest Chicken and Zucchini Sauté
2 Tbs olive oil
4 chicken breasts (about 1 lb), diced
1 onion, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
2 cups sliced zucchini (about 2 medium zucchini)
1 can yellow corn (or 2 ears fresh corn)
1 can chili seasoned tomatoes
1/4 cup chopped fresh cilantro
1 cup shredded sharp cheddar cheese, for garnish
Heat oil in a large skillet. Sauté chicken and onion until browned. Sprinkle with chili powder, cumin and salt. Add zucchini to skillet and cook until chicken is cooked through and zucchini is crisp-tender. Stir in corn and tomatoes. Cook, uncovered, for 7-10 minutes. Stir in cilantro. Garnish with shredded cheese, if desired.
Serve alone, or over cooked rice or pasta.