Very Lemony 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.

LEMONY CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
• Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

VERY LEMONY CHICKEN

Steps:

• Place chicken in 13x9x2-inch glass baking dish.
• Mix lemon juice, vinegar,lemon peel, oregano, and onions; pour over chicken, cover and marinate in refrigerator several hours or over night, turning occasionally.
• Preheat oven to 325 degrees; Sprinkle chicken with salt, pepper and paprika, cover and bake for 30 minutes, uncover and bake 30 minutes more or until done.

LEMONY CHICKEN

Steps:

• Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
• Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
• While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

LEMONY FRIED CHICKEN

Steps:

• In a large re-sealable plastic bag, mix together the buttermilk, olive oil, coriander, lemon zest and 1 1/2 teaspoons salt. Add the chicken pieces, seal the bag and massage to coat. Refrigerate for at least 4 hours and up to 1 day, turning the chicken pieces occasionally.
• Add enough oil to a large, heavy frying pan (preferably cast iron) to come 1 inch up the sides of the pan. Heat over medium until the oil reaches 325 degrees F on a deep-frying thermometer.
• Place the flour in a medium bowl and season with 1/2 teaspoon salt. Working one piece at a time, remove the chicken from the marinade and dredge in the seasoned flour. Shake off the excess flour, then add the chicken to the hot oil. Fry, turning occasionally, until the chicken is golden brown and just cooked through, about 25 minutes. Using tongs, transfer the chicken to a cooling rack over a baking sheet and allow to drain.
• Arrange the fried chicken on a warm platter and serve with lemon wedges.

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.

VERY LEMONY CHICKEN

Steps:

• 1. 1. Place chicken in 13x9x2" glass baking dish. 2. Mix lemon juice, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally. I marinated for 4 hours & it was delishious. 3. Sprinkle with salt, pepper, and paprika. 4. Cover and bake at 325º F for 30 minutes. Uncover and bake 30 minutes more or until done.
• 2. NUTRITION INFO (per 1-breast serving) Calories: 158.6 Fat: 1.6 g Carbohydrates: 8.4 g Protein: 28.0 g

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:

• 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.