Anitas Lemon Chicken Recipes

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.

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!

Steps:

• preheat oven to 350 degrees.
• dice cooked lemon chicken and heat mashed potatoes in microwave until warm.
• mix chicken soup and lemon juice from Anita's chicken in separate bowl. Add in vegetables and diced chicken.
• pour into a 9x13 inch baking dish and top with mashed potatoes.
• add seasonings of your choice and shredded swiss cheese. (I usually add additional pepper after cooking to my own dish).
• cook in preheated oven for 30 minutes.