Does anyone have any awesome lemon chicken recipes?
My mom used to make lemon chicken,shes not with us anymore. I think she used to soak the chicken in lemon juice over night in the fridge, then she floured it and had it over rice.It was one of my favorites.I just can’t remember exactly how she made it taste so good.I appricate any recipes.Thanks!!
October 1st, 2010 at 5:49 am
http://www.google.ca/search?hl=en&q=lemon+chicken&meta=
Try the recipes out. Hope you find one to suit your taste.
October 1st, 2010 at 6:34 am
Dip some chicken in some lemon juice.
October 1st, 2010 at 7:29 am
http://www.allrecipes.com
October 1st, 2010 at 8:19 am
Lemon Chicken I
“Easy recipe – serve with baked potato or rice.”
Servings: 4
INGREDIENTS:
* 1 (3 pound) whole chicken, quartered
* 1 dash garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 1 onion, thinly sliced
* 1 green bell pepper, sliced
* 1 lemon, juiced
* 1/2 cup white wine
* 1 pinch dried parsley
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
3. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
It doesn’t say to soak the chicken in the juice overnight, but you sure could, I bet it’d be delicious and tender!
October 1st, 2010 at 9:03 am
LEMON CHICKEN
Ingredients
One 1/4 lb. chicken breast (skinless, boneless)
2 teaspoons butter
juice from 1/2 lemon
1 teaspoon parsley, chopped
Instructions
Place chicken between two sheets of wax paper & pound evenly to a 1/4″ thickness. Melt butter in a pan over medium heat until bubbly. Add the chicken and sauté two minutes per side. Remove the cooked chicken to a warm plate, and “de-glaze” pan with lemon juice. Add parsley, stir quickly and pour over chicken as sauce.
October 1st, 2010 at 9:54 am
Sorry your mom is no longer with you. 🙁
Below are two of my favorite lemon chicken recipes. The second one does use flour. Enjoy!
===============================================
Use any fresh herbs that are available–even plain parsley is delicious, and in summer fresh basil gives the dish an entirely new perspective.
2 fresh lemons, preferably organic
1 cup dry white wine
1/4 cup plus 2 Ts extra virgin olive oil
5 Ts minced fresh herbs: sage, thyme, rosemary, parsley, or others according to what’s available
2 cloves garlic, peeled and minced
3 to 4 pounds chicken, preferably free-range, cut in serving pieces (a whole bird, cut up, or chicken parts, according to your preference)
Salt and freshly ground black pepper to taste
GRATE the zest of the lemons into a bowl large enough to hold all the chicken pieces, then squeeze in all the lemon juice, holding back the seeds. Whisk in the wine, 1/4 cup of the olive oil, the herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours. (Or prepare the chickens in the morning and refrigerate them until time to start dinner.)
WHEN ready to cook, preheat the oven to 350 degrees F.
HEAT the remaining 2 Ts of olive oil in a large frying pan. Drain the chicken pieces, reserving the marinade, and saute’ them over medium heat until they are golden and crisp on all sides, about 5 to 7 minutes to a side. Place the chicken in an oven dish large enough to hold all the pieces in one layer. Pour the remaining marinade into the frying pan and bring to a boil, scraping up any brown bits remaining in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for 25 to 30 minutes, or until the chicken pieces are done (juices will run clear yellow when you prick a piece with a fork). Taste for seasoning, adding salt and pepper if desired.
SERVE immediately in the dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.
===============================================
Chicken Scaloppine
This dish is not only simple, but quick to cook too. You very often hear or see Veal Scaloppine on a lot of Italian Restaurant menus, but I prefer chicken for many reasons.
Mushroom Sauce Ingredients
White Button Mushrooms
Porcini Mushrooms
Crimini Mushrooms
Heavy Whipping Cream
Olive Oil
Garlic
Chicken Breasts
Flour
Fresh Parsley
Salt & Pepper
At an angle, slice a chicken breast into separate pieces so it is thin enough. Get some plastic wrap and place chicken in between 2 sheets of the plastic wrap. Get a rolling pin, pounder, or your fist and pound the chicken, pulling away from it with the grain of the chicken until thin enough. Season the flour with salt and pepper. Dredge the chicken in the flour, coat both sides well. In a separate pan heat some olive oil and be sure it is hot, but do not burn it. Place the chicken in gently, one side at a time as to not splash the hot oil and burn yourself. Cook each side 3 minutes, and place on a paper towel afterward to absorb the excess oil.
Next, its the mushroom sauce. Most of the time you cannot find fresh procini or crimini mushrooms, which is fine. If you use the dried mushrooms, its ok, just use use very hot chicken stock to soak them. When the chicken stock turns brownish and the mushrooms soften, drain the mushrooms, chop them up and add to the bowl of other mushrooms (white button, crimini musrooms). In a hot sauce pan or skillet, add some olive oil, and then the mushrooms. Cook for about 10-15 minutes over high heat. Add the white wine, and garlic for another 5 minutes. Wait for the wine to reduce and add the chicken stock that the mushrooms were soaking in, add the cream and bring to a boil, reduce heat and simmer for an additional 20 minutes.
When you are ready to serve, pour the mushrooms and sauce, and garnish with fresh chopped parsley.
October 1st, 2010 at 10:32 am
Lemon-Pepper Chicken
2 Chicken Breasts, halved
1/2 cup Worcestershire
1/2 cup Lemon Juice
1/2 cup Water
2-3 tbs. Lemon-Pepper Seasoning
Salt and Pepper to taste
1 lg Onion, sliced
Parsley
Place chicken breasts in dish, top with onion rings. Combine lemon juice, Worcestershire sauce and water. Pour over chicken and onions. Sprinkle parsley and lemon-pepper seasoning over all. Cover and bake at 350 degrees for 1 hour.
October 1st, 2010 at 10:35 am
FIrst of all don’t go to heavy on the lemon! Soy citrus is a standard marinade, but I also like Maggi with lemon.
A little trick you may want to experiment with is marinating the chicken overnight then freezing the mix. Then rethaw it.
You might want to consider ‘southern frying’ too.
But mostly what made it taste good is that it was made by dear old mom. Sorry for your loss
October 1st, 2010 at 10:37 am
Chicken in Savory Lemon Sauce Recipe
Ingredients:
4 boneless chicken breast halves
1 can cream of chicken soup
1/2 cup water
1/4 cup chopped red pepper OR green pepper
1 tablespoon chopped fresh parsley
OR
1 teaspoon dried parsley flakes
1 tablespoon lemon juice
1/2 teaspoon paprika
4 lemon slices
Directions:
Spray nonstick skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned. Add soup, water, pepper, parsley, lemon juice and paprika. Heat to a boil. Cover and cook over low heat 5 min. or until done. Garnish with lemon slices.
Baked Lemon Chicken Recipe
Ingredients:
1 whole chicken cut up into serving pieces
1/3 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 cup oil to saute
1 can ( 22 oz. ) lemon pie filling
1/2 cup water
1/4 cup soy sauce
1/4 cup cider vinegar
Directions:
Place flour and seasoning in bag and add chicken and shake bag to coat chicken pieces. Heat oil in heavy duty skillet and brown chicken on both sides. Arrange chicken in oblong baking pan. Combine pie filling, water, soy sauce and vinegar and pour over chicken. Bake 375F uncovered 45 minutes to 1 hour or chicken is tender. Garnish with lemon slices and chopped parsley. Serves 4 Serve over hot rice
Baked Lemon Chicken With Light Mushroom Sauce Recipe
Ingredients:
4 boneless skinless chicken breast
1 tablespoon extra virgin olive oil
2 lemons
1/4 cup butter
3 cups chopped mushrooms
2 cans chicken broth
2 tablespoons flour
1 teaspoon tarragon
1/2 teaspoon garlic
salt and freshly ground pepper
Directions:
Coat chicken breasts with olive oil and squeeze the juice of one lemon over them. Season with salt and pepper and place 1 to 2 slices of lemon on each breast. Bake at 350F for 30-40 minutes until juices run clear.
While chicken is baking melt the butter in a medium skillet. Add 3 cups of chopped mushrooms and one teaspoon of taragon. Lightly saute until the mushrooms are tender and golden brown in color, about 6 minutes.
Stir flour completely into the mushroom mixture. Slowly add chicken broth and continue stirring, gradually increasing heat. Gently boil until mixture reduces to form a thick, creamy sauce. Approximately 10 minutes.
Spoon sauce over chicken.
October 1st, 2010 at 10:58 am
Learn to cook with Lemon grass
it is in the frozen section at the Asian stores
and is so good
just sprinkle over chicken along with the lemon juice of a natural lemon cut in half overnight
Also try the Oyster sauce
it is not what you think it is amber color and men go insane for it when it is slightly drizzled over the chicken
I use it on turkey and when i do not use it people say
where is that stuff you used to put over the turkey
I really love the way it taste
Anyway do not be afraid to try new things
especially around people who will end up asking you
what did you use to make this so good
Serve over Jasmine Rice from Asian store
Also the rice is 1 cups of rice to 2 cups of water
rinse rice to remove excess starch
place in pan & bring to boil
cover on very low heat and time it for 20 min
it is so good
I also sprinkle lemon grass over the rice after it has boiled
and place different veg on top and it is all done in 20 min
if you use a clad bottom pan turn off stove in 10 min & let sit
for 10 minutes
October 1st, 2010 at 11:29 am
you could make a home made recipe and try that or like just make grilled lemon chicken and try that it would taste really great
Have Fun!!
October 1st, 2010 at 11:38 am
http://www.foodtv.com – search for lemon chicken. Giada has a good whole chicken recipe YUM!!!
October 1st, 2010 at 12:21 pm
Your Mom had the Right Idea!…Marinading chicken overnight Tenderizes the meat, while adding Flavor…Lemon Juice contains acid which helps in the softening process.
I usually put 3-4 capfuls of oil, plus 4-8 cups of water into a pyrex dish to start.
Then I add 8-10 drops concentrated Lemon Juice…or the juice from a fresh lemon ( include the peels )…And any spices I’d like to include: garlic salt, salt & pepper, peppercorns, etc.
Before cooking strain off the marinade.
October 1st, 2010 at 12:48 pm
I don’t think she’d soak the chicken overnight with lemon juice(by itself) because it would essentially “cook” the meat and it would be dry and stringy!
You can use a marinade of olive oil, white pepper, salt, 1 tsp grated lemon peel and soak overnight(but would prefer only about 2-4 hours max because of the lemon oils)
after soaking, make 2 mixtures, 1 of 2-3 eggs,beaten, with juice of a whole lemon. and 2nd, flour(don’t go overboard, only about 1 cup per 1 1/2 pounds of chicken), salt, pepper…
remove 1 piece from marinade, dunk in flour then egg mixture, then back to flour; have a medium high pan heated with about 1/2 inch of oil and 1/4 in butter; add chicken and brown about 3 minutes each side-give or take-according to thickness; try to keep the butter/oil mix from burning; remove chicken, and add 1 cup of white wine with juice from lemon and stir until thick(the pieces of flour left in the pan should thicken it) serve over mashed potatoes, rice, noodles with sauce over chicken…Yummy!
October 1st, 2010 at 12:53 pm
Lemon Chicken
4 boneless, skinless chicken-breast halves
1/2 C. lemon juice
1/2 C. thinly sliced onion
1/8 t. dried oregano
1/4 C. white wine
1 T. grated lemon zest
1/8 t. ground black pepper
1/8 t. paprika
In a mixing bowl, combine chicken with lemon juice, onion, oregano, wine or vinegar, lemon zest and pepper. Cover and marinate 4 hours in refrigerator.
Preheat oven to 275°F. Place chicken in an ovenproof dish and cover with marinade. Sprinkle with paprika.
Bake, covered, for 15 minutes, then raise temperature to 350°F. and bake uncovered for an additional 10 minutes.
Makes 4 servings.
1 frying chicken breasts, cut up
2 lemons, juice only, save peel
2 tbs. vegetable oil
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. thyme
1/4 cup flour
1 tsp. paprika
1 tsp. grated lemon peel
oil for frying
Rinse chicken in salt water; dry thoroughly.
In a large bowl mix lemon juice, oil, 1 teaspoon paprika, salt, and thyme; roll chicken pieces in marinade until well coated.
Cover bowl; let chicken marinate 6 to 8 hours or overnight, turning pieces occasionally.
Preheat oven to 350 degrees.
Mix flour, 1 teaspoon paprika, and lemon peel in a bag; add chicken and shake well. Chicken will be lightly coated.
Heat small amount of oil in a skillet; add chicken and brown it over medium high heat.
Place pieces on an oiled baking pan and bake uncovered about 30 minutes.
Serves 4
October 1st, 2010 at 1:26 pm
My mom used to make something she called Lemon Chicken, too. She breaded/fried chicken pieces (and later on, wings) and put that on a platter of cooked rice. Then she topped the chicken w/ a thickened lemon sauce she’d made out of lemon juice, sugar, cornstarch, water…she usually put a few julienne of lemon peel in there too. We whaled on that stuff!
I have this recipe, from teh Great Chefs of NO TV show. I’ve eaten this dish at Trey Yuen in La., and it is very good, though a bit more complex than mom’s. Maybe it will work for you.
Lemon Chicken
3 boneless chicken breast halves, sliced across the grain in thin slices
Marinade:
1 tsp. sherry
1 tsp. lite soy sauce
¼ tsp. salt
1 Tbsp. cornstarch
½ egg, beaten
Pinch of white pepper
Flour to dredge
½ cup veg. oil
Sauce:
1 Tbsp. rice wine
½ tsp. minced garlic
1 Tbsp. sherry
1½ Tbsp. sugar
¼ tsp. salt
1 Tbsp. vinegar
1 cup water
½ Tbsp. veg. oil
½ tsp. hot pepper oil
Juice and of 1 lemon
rind of 1 lemon (no white part)
2 slices fresh ginger (1/8” x ½”)
2 tsp. cornstarch mixed with 2 Tbsp. cold water
Combine marinade ingredients and pour over chicken pieces, let sit for 20 minutes. Coat chicken w/ flour. Heat wok or heavy skillet and add ½ cup veg. oil. Fry chicken until both sides are golden brown. Add 1 Tbsp. rice wine to chicken and cover briefly to steam flavor in. Remove chicken from pan.
Combine 10 sauce ingredients, except cornstarch and water. Reheat pan, add garlic and simmer a few seconds. Add sauce ingredients and stir well. Add lemon rind and ginger. When mixture comes to a boil, whisk in the cornstarch and water mixture. When thickened remove lemon rind and ginger. Serve sauce over cooked chicken, along with steamed rice.
–The Wong Brothers, Trey Yuen, Great Chefs of New Orleans II cookbook
October 1st, 2010 at 2:08 pm
Marinated Lemon Chicken
Ingredients
(8 servings)
2 c Greek virgin olive oil
8 lg Chicken breasts (skin & bones removed)
6 Garlic cloves; crushed
2 Lemons; juiced
2 tb Fresh oregano; chopped
1/8 ts White pepper
4 oz Feta cheese; cut in 8 slices
Instructions
In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil.
Spread the garlic on both sides of the chicken.
Sprinkle the lemon juice over the chicken.
Sprinkle on the oregano and white pepper.
Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours.
Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it.
Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast.