EASY LEMON CHICKEN
This recipe is a family favorite. I have two very picky eaters in my house, and they simply cannot get enough of this dish!
Provided by Melanie2590
Categories Chicken Breast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 229.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 67, Sodium 399.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 24.3
LEMON CHICKEN III
Chicken breasts marinated in lemon juice, then coated in seasoned flour and fried, and finally baked in chicken broth with brown sugar, fresh parsley and lemon slices. This is the best lemon chicken you will ever taste! It is very good for making for a family dinner.
Provided by Megan Henry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 12h
Yield 6
Number Of Ingredients 11
Steps:
- To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.
- Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag. Add chicken breasts one at a time, seal bag and shake to coat evenly.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
- Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 37.3 g, Cholesterol 68.4 mg, Fat 20 g, Fiber 2.1 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 666.3 mg, Sugar 14 g
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
LEMON CHICKEN
This delicious lemon chicken recipe uses a pour-over lemon sauce as the featured flavor. Each bite is filled with tart and tangy lemon that keeps your taste buds tingling. It avoids the higher calorie versions that call for breading and frying the chicken, and in doing so brings out the fantastic lemon taste. This is perfect over egg noodles or rice because stronger sauces need somewhat neutral side dishes to keep the flavors of the meal in balance.
Provided by Butterflydnp19
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients except chicken in a medium saucepan.
- 2. Cook high heat until thick, stirring constantly.
- 3. Pour lemon sauce over cooked chicken breasts. Serve hot.
- 4. Season Chiken with light Salt and Pepper about 30 Minutes before cooking.
- *** Chicken Cooking Instructions:.
- 1. In a large non-stick skillet, saute chicken in oil until browned on both sides.
- 2. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear.
Nutrition Facts : Calories 159.9, Fat 3.4, SaturatedFat 0.5, Sodium 872.7, Carbohydrate 33.8, Fiber 0.2, Sugar 29.1, Protein 0.1
BAKED LEMON CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
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
MOROCCAN LEMON CHICKEN WITH OLIVES
Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, finely chop onion and garlic. Dredge chicken in flour.
- In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes.
- Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel.
- Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes.
- Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
- While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil.
- Remove from heat and allow to sit for 5 minutes.
- Spoon chicken mixture over couscous and serve.
Nutrition Facts : Calories 677, Fat 16.5, SaturatedFat 3.8, Cholesterol 241.2, Sodium 627, Carbohydrate 33.1, Fiber 3, Sugar 1.6, Protein 93.3
CREAMY LEMON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, cut the chicken breasts in half, widthwise.
- Lay chicken flat and season both sides with salt and pepper.
- Gently coat the chicken pieces in the flour, shaking off any excess.
- Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
- Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
- Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
- Add the rest of the stock and the cream and stir.
- Season with salt and pepper, and add the lemon juice.
- Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
- Spoon the sauce over the chicken.
- Remove from heat. Sauce will thicken as it cools.
- Serve with parsley and extra sauce.
- Enjoy!
Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
LEMON CHICKEN
From the Woman's Day submitted by reader Pamela Stratford. I made this while on holidays and we enjoyed it and most of the time is in the cooking in the oven otherwise very little work needed.
Provided by ImPat
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 245.4, Fat 25.9, SaturatedFat 9.6, Cholesterol 32.1, Sodium 253.5, Carbohydrate 4.8, Fiber 1, Sugar 0.9, Protein 0.8
LEMON CHICKEN
Make dinner in no time with this super-quick and easy lemon chicken recipe. Coating chicken breasts in a honey and lemon sauce gives them a delicious sticky finish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 31 grams protein, Sodium 0.2 milligram of sodium
LEMON CHICKEN
Provided by Sandi Nelson
Categories Chicken Garlic Mushroom Sauté Wheat/Gluten-Free Lemon White Wine Bon Appétit Michigan
Yield Serves 2
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy medium skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms and garlic to skillet. Sauté until mushrooms are tender, about 4 minutes. Return chicken to skillet. Overlap 4 lemon slices on each piece of chicken. Pour white wine and lemon juice around chicken. Reduce heat to low. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
- Transfer chicken to plates. Spoon sauce around chicken. Garnish with parsley and serve.
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
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 III
Chicken breasts marinated in lemon juice, then coated in seasoned flour and fried, and finally baked in chicken broth with brown sugar, fresh parsley and lemon slices. This is the best lemon chicken you will ever taste! It is very good for making for a family dinner.
Provided by Megan Henry
Categories Breaded Chicken Breasts
Time 12h
Yield 6
Number Of Ingredients 11
Steps:
- To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.
- Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag. Add chicken breasts one at a time, seal bag and shake to coat evenly.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
- Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 37.3 g, Cholesterol 68.4 mg, Fat 20 g, Fiber 2.1 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 666.3 mg, Sugar 14 g
CRISPY LEMON CHICKEN
This is a great American type of fast food the more you taste it the more you want also by using the same recipe but substituting Orange for Lemon you have a sweeter version enjoy and let me know what you think
Provided by foxhay
Time 40m
Yield Serves 3
Number Of Ingredients 18
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
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LEMON CHICKEN RECIPE | MYRECIPES
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- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
- Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
- Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
- Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
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