Lemon Chicken Ii Food

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

LEMON CHICKEN

Steps:

• Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
• Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

LEMON CHICKEN

Steps:

• Preheat the broiler with the rack placed about 8 inches away from the heat source.
• Put the lemon juice, olive oil, red wine vinegar, garlic, oregano or thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a container with a lid and shake well to blend.
• Place the chicken pieces skin-side down on a rimmed baking sheet and salt them lightly. Broil for 15 minutes. Turn the pieces, lightly salt them, and broil them until the skin is crisp and golden brown and the juices run clear when the pieces are pierced with a fork, 15 to 20 minutes longer.
• Remove the chicken from the broiler, leaving the broiler on. Cut the breasts and thighs in half (you can use a clean dish towel to hold the chicken steady so you don't burn yourself; cut across the bone if you have a very strong sharp knife or cut just alongside the bone if a crosswise cut is too difficult). Pour off all but 1 tablespoon of fat, and return the chicken to the baking sheet.
• Shake the lemon sauce again and pour it over the chicken. Turn the pieces over so they are evenly coated with the sauce, making sure all of the pieces end up skin side down.
• Broil the chicken until it has browned a bit more, another 2 minutes, then turn the pieces skin side up and broil them until the skin is browned a bit more, about 3 minutes longer. Remove the chicken from the baking sheet and, if you are using the parsley, stir it into the sauce still in the baking sheet. Pour the sauce over the chicken and serve.

BAKED LEMON CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
• Copyright 2001 Television Food Network, GP. All rights reserved

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.

CRISPY LEMON CHICKEN

Steps:

• Cut your chicken into 2 inch pieces and put them into a large bowl.
• Add in the egg, salt, pepper and oil. Mix it well and set aside.
• In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
• And mix it well set aside.
• Add the chicken into the flour mix and coat each piece generously.
• Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
• When the temperature is 375 degrees,
• Carefully put some chicken pieces in small batches and fry for 4 minutes
• Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
• Finish frying the chicken until they're all done.
• Set aside keep warm and put together your glaze in the next step.
• Method Glaze:
• Let your oil cool slightly in the wok
• Remove all but 2 tablespoons of oil and put it over medium heat.
• Saute the minced garlic for a minute, being careful not to burn it
• Add the rest of the ingredients in and bring the mixture to a boil.
• Add 1/2 tablespoon corn flour mixed with a little cold water
• Make sure to stir this for 3 minutes
• Reduce the heat and simmer it until a saucy thick glaze is created.
• Pour the glaze over the chicken and serve!
• Scatter the Spring onion and lemon segments

LEMON CHICKEN PASTA

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

LEMON CHICKEN

Steps:

• Pound chicken breasts to 1/4 thick.
• Marinate at least 2 hours.
• GRILL.

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.

LEMON CHICKEN

Steps:

• Preheat oven to moderate 180°C.
• Line your baking dish with baking paper.
• Combine flour, paprika, salt and pepper in a clean plastic bag and add the chicken and toss to coat (I just used a shallow bowl and dipped the chicken in the mix).
• Arrange the chicken in a single layer in the baking dish and brush the chicken with butter and bake for 30 minutes.
• SAUCE - meanwhile, in a small jug, combine all ingredients and season to taste.
• Pour sauce over chicken and return to oven for a further 20 to 30 minutes or until chicken is golden and cooked through.
• Serve with a salad of choice and prawn crackers, I served with mashed potatoe and steamed vegetables.

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Steps:

• Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
• In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
• Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the lemon sauce.
• Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
• Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
• Enjoy!

LEMON CHICKEN II

Steps:

• In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
• In a small bowl, whisk together 1/4 cup cornstarch and the baking powder; beat in eggs to form a batter. Coat chicken pieces with batter and set aside.
• In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.
• In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

LEMON CHICKEN

Steps:

• Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
• Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.

LEMON CHICKEN

Steps:

• Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator.
• Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.
• Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.
• Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.