LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
THE INFAMOUS LEMON CHICKEN RECIPE
When my father remarried he would sometimes complain to me about finding my mother's lemon chicken recipe. The real secret here being that I had LOST my mother's recipe box...a crime punishable by walking the plank in my family. Of course I didn't remember eating it or how it tasted since I was 6 when they divorced and she couldn't remember the ingredients. He described to me a sweet glazy sauce that covered the chicken which she served over rice. With the help of my step-mother we "recreated" this dish using Lipton soup and sauce mixes in the lemon flavor. I was at peace until Lipton discontinued this flavor and was again harassed to FIND THAT RECIPE your mother made! Finally I was reaching up in the counter for a martini glass at my aunts house when a small box came crashing down on my head... my family recipes along with the suprisingly easy "Infamous Lemon Chicken".I had no idea these were the few ingredients that had been haunting me. Dad this one's for you.
Provided by Grimms Restaurant T
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In zip-lock bag combine pepper, salt, and flour.
- Add chicken and shake a few pieces at a time.
- In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less).
- Add lemon juice, sugar, and mushrooms, decrease heat.
- Cover and simmer 15 min, or until chicken is cooked.
- Serve over rice.
Nutrition Facts : Calories 308.2, Fat 18.6, SaturatedFat 10.4, Cholesterol 116.2, Sodium 663.7, Carbohydrate 8.1, Fiber 0.6, Sugar 3.1, Protein 27
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
RAO'S FAMOUS LEMON CHICKEN
Make and share this Rao's Famous Lemon Chicken recipe from Food.com.
Provided by Lennie
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler for at least 15 minutes so it has its maximum heat.
- Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when you pierce the bird with a fork; don't overcook or chicken will be dry.
- Remove chicken from broiler, but leave broiler on.
- Using a very sharp knife, cut each half into about 6 pieces; ie, leg, thigh, wing, 3 small breast pieces.
- Place chicken pieces on a baking sheet with sides.
- Pour Lemon Sauce over the chicken and toss to coat well; if you have to, divide the sauce in half and do the chicken in two batches.
- Put pan under broiler and broil chicken for 3 minutes; turn pieces and broil for 1 minute more.
- Place chicken pieces on a large, warmed, serving platter.
- Pour sauce remaining in pan into a saucepan and put on stove on high heat; stir in parsley; cook for 1 minute.
- Pour over chicken and serve with lots of crusty bread to sop up sauce.
- To make Lemon Sauce, combine all sauce ingredients in a bowl and whisk together; refrigerate until needed; whisk again before using.
BAKED LEMON CHICKEN
I found this baked lemon chicken recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. , In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.
Nutrition Facts :
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- Using the same bowl mix together the white wine, garlic, lemon zest, lemon juice, sugar and remaining 1 teaspoon salt
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