Lemon Chicken With Almonds Food

LEMON CHICKEN ALMONDINE

Steps:

• Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
• Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
• Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
• Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
• Remove the chicken to a plate.
• Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
• Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
• Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.

LEMON BUTTER CHICKEN

Steps:

• Preheat oven to 400F
• Place chicken in shallow baking dish.
• Mix remaining ingredients together and pour over chicken.
• Bake for 30 - 45 minutes (boneless) 1 hour (bone-in), turning chicken half way through.
• Serve with rice and green vegetables.
• Don't like your food too spicy? Use the lesser amount of chilies. Want to cut the calories? Use less butter.

CHICKEN, RED PEPPER & ALMOND TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.
• Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.

LEMON CHICKEN WITH ALMONDS

Steps:

• 1. Preheat oven to 350. Flatten each chicken breast to 1/4 inch thickness. Using a sifter, coat each piece with flour. (To flatten chicken, put one breast half between two sheets of wax paper and pound with a meat mallet, rolling pin or heavy bottomed pan, being careful not to tear chicken.) Heat 2 T. margarine, the olive oil and garlic in nonstick skillet. Add chicken and cook over medium high heat for 2 to 3 minutes on each side or until golden. brown. Transfer chicken to a baking dish and place in oven. Bake for 8 to 10 minutes or until chicken is cooked through. While chicken is baking add remaining tablespoon margarine and scallion to skillet and sauté over medium heat until scallion is slightly translucent, 2 to 3 minutes. Add water, bouillon granules, lemon juice and lemon zest. Bring mixture to a boil. Scrap sides of skillet occasionally. Simmer until sauce has thickened slightly, about 5 minutes. Pour sauce over chicken pieces. Garnish with parsley and almonds, Serves 4 To toast almonds simply cook them under broiler until pieces begin to brown, watching carefully to prevent burning.

LEMON GARLIC CHICKEN (GREECE - KOTOPOULO SKORTHATO)

Steps:

• Preheat oven to 355°F (180°C).
• Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
• Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.