Does anyone have a really good recipe for Lemon Chicken.?

Lemon Chicken





';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.';








INGREDIENTS


6 skinless, boneless chicken breast halves


2 cups fresh lemon juice


1 cup all-purpose flour


1 1/2 teaspoons salt


2 teaspoons paprika


1 teaspoon ground black pepper


1/2 cup vegetable oil


1/3 cup light brown sugar


1/4 cup chicken broth


6 slices lemon


1/2 cup finely minced fresh parsley








DIRECTIONS


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.Does anyone have a really good recipe for Lemon Chicken.?
Lemon Chicken


4 boneless skinless chicken breasts, frozen


1/3 cup fresh lemon juice


1/4 cup olive oil


2 tablespoons finely chopped red peppers (optional)


1 tablespoon Dijon mustard


2 large garlic cloves, finely chopped


1/2 teaspoon salt


1/4 teaspoon pepper


Directions


1 Remove ice glaze from frozen chicken breast by holding under lukewarm running water for approximately one minute.


2 Place chicken in shallow dish in single layer.


3 Combine lemon juice, olive oil, optional red pepper, mustard, garlic, salt, and pepper.


4 Reserve 1/4 cup of the marinade and pour the remaining marinade over the chicken.


5 Refrigerate for 20 minutes.


6 Preheat grill to medium or preheat broiler.


7 Place chicken on the grill or rack of broiler pan and baste with reserved marinade.


8 Grill (or broil 4'; from heat source) for 5 minutes.


9 Baste chicken and grill for 3 minuted or until golden.


10 Turn chicken, baste, and grill 6-8 minutes or until juices run clear when the thickest part of the chicken is pierced and temp on instant read thermometer reaches 170.


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Lemon Chicken Recipe courtesy Rachael Ray











1 1/2 pounds chicken breast or chicken tenders, cut into chunks


1/4 cup all-purpose unbleached flour


Coarse salt


2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)


1 tablespoon (a splash) white or rice wine vinegar


1/2 cup chicken broth or stock


8 ounces (1 cup) prepared lemon curd


1/4 cup hot water


1 lemon, zested


2 scallions, thinly sliced or 20 blades fresh chives, finely chopped





Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.


Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.


Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.


Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.


Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.


8888888888888Does anyone have a really good recipe for Lemon Chicken.?
1 large egg


1 teaspoon Asian seasoning


4 boneless, skinless chicken breasts, cut into thin strips


1/4 cup plus 1 1/2 teaspoons cornstarch


1/3 cup chicken stock


1/4 cup fresh lemon juice


2 tablespoons soy sauce


1 tablespoon dark brown sugar


2 teaspoons lemon zest


1/4 cup peanut oil


1 tablespoon water


1/4 cup finely chopped green onions


2 teaspoons minced ginger


2 teaspoons minced garlic


1/4 cup julienned green onions, garnish


1 tablespoon toasted sesame seeds, garnish





In medium bowl, beat the egg lightly with the Asian seasoning. Place 1/4 cup cornstarch in a shallow dish. One at a time, dredge the chicken in the cornstarch and dip into the egg wash, shaking to remove any excess. Dredge again in the cornstarch to lightly coat.


Place on a baking dish and let stand for 5 minutes. Just before cooking, shake off any excess cornstarch.





In a bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce, brown sugar, and lemon zest. Set aside.





In a wok, heat the oil over medium-high heat until hot but not smoking. Add the chicken strips (making sure not to overcrowd the pan.) Fry them for about 3 minutes, until crisp, turning once. Remove with a slotted spoon and drain them on paper towels. In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water. Pour nearly all the oil out of the wok. Add the green onions, ginger, and garlic and stir-fry for 30 seconds. Add the lemon sauce, stir to combine, and bring to a boil.





Add the cornstarch mixture and cook, stirring, until thick. Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.





Remove from the heat and divide among 4 plates. Garnish with the julienned green onions and toasted sesame seeds and serve.
Lemony Roast Chicken





Ingredients


1 3-1/2- to 4-pound whole roasting chicken


Salt and pepper


1 lemon


1 tablespoon olive oil


2 tablespoons Italian Seasoning, crushed


6 cloves garlic





Directions


Preheat oven to 375 degrees F. Sprinkle outside of chicken and inside of body cavity with salt and pepper. Halve lemon; squeeze enough juice to equal 4 teaspoons, reserving lemon halves. Combine juice, oil, and Italian Seasoning; set aside. Place 3 cloves of garlic and lemon halves in cavity of chicken. Pull neck skin to back, and fasten with a skewer. If a band of skin crosses tail, tuck drumsticks under band. If there is no band, tie drumsticks to tail. Twist wing tips under the back.





Place chicken, breast side up, on a rack in a shallow roasting pan or broiler pan. Roast, uncovered, in preheated oven for 1 hour, brushing occasionally with the lemon juice mixture. Cut band of skin or string between drumsticks. Continue roasting 30 to 60 minutes more, or until a meat thermometer registers 180 degrees F to 185 degrees F, or until drumsticks move easily in their sockets and juices run clear.





Remove from oven and cover chicken with foil. Let stand for 15 minutes before slicing. Makes 6 servings.





WA
INGREDIENTS





1 chicken (approx. 2-2.25kg), cut into 10 pieces


1 head garlic, separated into unpeeled cloves


2 unwaxed lemons, cut into chunky eighths


small handful fresh thyme


3 tablespoons olive oil


150ml white wine


black pepper








Pre-heat the oven to 160潞C/gas mark 3.





Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.





Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.





Remove the foil from the roasting tin, and turn up the oven to 200潞C/gas mark 6. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.





I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dole out.





Serves 4-6