Chicken Lemone Food

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

CHICKEN LEMONE

Steps:

• Thoroughly wash and dry all chicken pieces.
• Cut 2 lemons into round slices. (Use other 2 lemons for making lemon juice).
• Salt and pepper chicken on both sides.
• Place chicken meat side up in a glass casserole dish.
• Mix oil, lemon juice, parsley.
• Pour over chicken.
• Sprinkle some oregano all over chicken and refrigerate for about an hour.
• Turn the chicken over and sprinkle more oregano on top then refrigerate for about another hour.
• After the chicken marinates for a while place under the broiler for about 20 minutes.
• Turn chicken around and broil for about another 20 minutes while basting with the oil and juice mixture. Top with lemon slices.
• Towards the end watch carefully and try and get the skin of the chicken a nice crisp blackened look to it.
• Not burned but just enough to give it a great flavor.

LEMON SAUCE FOR CHICKEN

Steps:

• In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
• Return mixture to a boil.
• Blend together cornstarch and cold water and stir into the lemon sauce.
• Cook until thickened, stirring frequently and adjust seasoning to taste.

OLIVE GARDEN POLLO LIMONE (LEMON CHICKEN)

Steps:

• Pound chicken to 1/4 inch thickness.
• Season chicken with salt and pepper.
• Heat 1 teaspoon of the oil over high heat.
• Lightly coat chicken with flour shaking off excess.
• Cook in skillet until brown and nearly cooked through.
• Remove chicken and reserve on the side.
• Add 1/2 tsp oil to the skillet reducing heat to low.
• Saute green onions and garlic until tender.
• Deglaze the pan with broth and wine (scraping browned bits from pan).
• Add lemon juice and parsley.
• Bring mixture to a boil over high heat (3 min).
• Add lemon peel and salt and pepper to taste.
• Return chicken to skillet and coat with sauce.
• Cover skillet for 5 minutes over medium-low heat turning chicken once.
• Plate the chicken and top with sauce and parsley for garnish.

EASY LEMON CHICKEN

Steps:

• Dredge chicken in flour.
• In medium skillet, melt butter and oil until it sizzles.
• Saute chicken until cooked through.
• Remove chicken and set aside.
• Add lemon juice to chicken stock and whisk into skillet.
• Whisk in flour and cook until mixture boils.
• Reduce heat to a simmer and return chicken to skillet to heat through.
• Cook until sauce is desired consistency.
• Add salt and pepper to taste.
• Serve.

DELICIOUS CHICKEN LEMONE

Steps:

• the night before cooking the chicken,put it in a zip lock baggie with the buttermilk.
• the next day rinse the chicken off and marinate in lemon juice with garlic and as much ground pepper as you like.
• leave for at least three hours.
• dredge the chicken through the whisked eggs and then add bread crumbs to cover both sides of chicken.
• heat the oil to hot but not smoking and add the chicken breasts.
• fry on each side for about 4-5 minutes.
• you can also cut the chicken into strips before you put in the buttermilk and have chicken lemone tenders.