Ritas Lemon Chicken 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.

RITA'S LEMON CHICKEN

Steps:

• Cut chicken in 1 1/2 inch pieces.
• Combine cornstarch, salt and pepper.
• Mix in egg yolks and water.
• Dip chicken in mixture and fry until golden brown, drain on paper towels.
• Sauce: Combine all ingredients, cook until sauce boils and thickens.
• Add green onions and chicken.
• Serve with rice and a stir-fried vegetable.

SPICE-CRUSTED CHICKEN BREASTS WITH LEMON-CUCUMBER RAITA

Steps:

• Preheat the oven to 350°. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.
• Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
• Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.

ANITAS LEMON CHICKEN

Steps:

• Put all in crock pot and cook on low all day long (8-10 hours) or high (5-6 hours).
• You can also cook this in the oven on 350° for about and hour or maybe a little more--just check for doneness.
• The lemon sauce is good on mashed potatoes and rice!

RITA'S CHICKEN PICCATA

Steps:

• Season with salt/pepper.
• Dust chicken with flour.
• Saute chicken in oil until lightly browned (2-3 minutes).
• Remove chicken from pan.
• Add garlic, saute 1 minute.
• Add water, base and wine, bring to a boil.
• Reduce to 1 1/2 cup.
• Stir in capers and lemon juice.
• Return to boil and add butter.
• Add chicken back to pan and warm through.
• Serve on top of linguine with lotsa sauce and salad.