Versatile Lemon Chicken Food

VERSATILE LEMON CHICKEN

Steps:

• Juice the lemon.
• Mix the flour, salt and pepper on a plate.
• Cut the chicken into long strips.
• Thoroughly coat the chicken in the flour mixture.
• Melt half of the butter in a frying pan (that has a lid for later).
• On a very high heat add the chicken to the butter and quickly brown on both sides.
• Reduce the heat, add the rest of the butter and let it melt.
• Add the lemon juice and cover the pan. NB If you want to add mushrooms or other veggies now is a good time.
• The chicken will be ready in approximately 10 minutes - I stir it occasionally but that isn't necessary.
• Serve the chicken with the lemon butter mixture as the sauce.

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.

LEMON CHICKEN

Steps:

• Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
• Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
• Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
• Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
• Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.

VERSATILE CHICKEN

Steps:

• Mix the buttermilk, bouillon, and oregano in a bowl. Let set 10 minutes to blend flavors.
• Put chicken in a large bowl and pour buttermilk mixture over the chicken. Let set 30 minutes to blend flavors.
• Mix flour and paprika in a plastic bag. Add chicken, one or two pieces at a time, to coat.
• Place coated chicken in a 9x13 pan. Drizzle melted butter over the chicken.
• Bake at 350 degrees for one hour, or until golden brown.
• To fry chicken, omit the butter, and fry in oil until brown.