Lemon Chicken Recipes?
May 12th, 2010 by Melissa
I’m addicted 2 lemons and i’ve only had one lemon chicken recipe. I’d like some new lemon recipes, preferably chicken but any will work.
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
Tags:Chicken,Lemon,Recipes
Tags: 
chicken picatta!
New Italian Recipes Presents
Chicken Picatta
Ingredients:
4 skinless chicken breasts, pounded flat (An easy way: place chicken between two wax paper sheets)
Flour to coat
1 T olive oil
1/4 cup drinking sherry or dry white wine
1 small onion, minced
Juice of 1 lemon, no seeds!
1/2 cup chicken broth
2 tablespoons butter
1/4 cup Italian parsley
3 T capers
Salt and Pepper
Preparation
Coat the chicken in flour and shake off excess.
Heat the olive oil in sauté pan over medium high heat.
Sauté the chicken about two minutes on each side, just until it is browned on the outside.
Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan and it will be an integral part of the chicken picatta.
Add garlic and onions. Sauté for approximately three minutes.
Add the lemon juice, pepper, butter, chicken broth and capers, and sauté for approximately two minutes.
Add the chicken back in and sauté until the chicken is done, about five minutes.
Makes about 4 servings
Martha Stewart’s secret is to prick a lemon over with a fork.
Then stuff it inside a chicken to be roasted in a 425F oven.
You can also use an onion the same way, if large enough.
When cooking chicken breasts or thighs on the grill;-}
I insert a slice each of lemon & onion, & wrap in foil.
Lemon Chicken Soup II
INGREDIENTS (Nutrition)
* 3 quarts chicken broth
* 5 cups chopped cooked chicken breast
* 1 cup uncooked white rice
* 3 lemons, juiced
* 1 bunch spinach, rinsed and chopped
* 2 large carrots, chopped
* black pepper to taste
DIRECTIONS
1. In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.
Lemon Chicken and Rice
INGREDIENTS
* 1/2 pound skinless, boneless chicken breast halves – cut into strips
* 1/4 cup chopped onion
* 1 medium carrot, thinly sliced
* 1 garlic clove, minced
* 1 tablespoon butter
* 1 teaspoon cornstarch
* 3/4 cup chicken broth
* 1 tablespoon lemon juice
* 1/4 teaspoon salt
* 3/4 cup uncooked instant rice
* 1/3 cup frozen peas
DIRECTIONS
1. In a skillet, cook first four ingredients in butter. Combine cornstarch, broth, lemon juice and salt if desired until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from the heat; cover and let stand 5 minutes. Fluff with a fork.
LEMON-PINEAPPLE BAKED CHICKEN
Yield: 6 Servings
20 oz Pineapple chunks in juice
2 Garlic cloves, minced
1 tb Cornstarch
1 ts Worcestershire sauce
2 ts Dijon mustard
1 ts Dried rosemary
1 ts Salt
1 Lemon, thinly sliced
6 Chicken breast halves
Drain pineapple; combine the juice with garlic, cornstarch,
Worcestershire sauce, mustard and rosemary. Set aside.
Arrange chicken in shallow pan, skin side up. Sprinkle with salt.
Broil until browned. Stir the sauce and pour over the chicken.
Bake at 350 degrees for about 25 minutes, depending on thickness of
chicken. Arrange pineapple and thin lemon slices around chicken,
baste with the sauce in pan and continue baking 5 minutes longer.
Serve over rice.
Golden Lemon Chicken
Yield: 2 Servings
Ingredients
4 boneless chicken breasts
1 beaten egg
1 flour
3 tb butter
1 env golden herb with lemon
1 soup mix
1 c water
4 lemon slices
1 hot cooked rice
Instructions
Dip chicken in egg, then flour. In 12″ skillet, brown chicken in
butter. Add soup mix blended with water; place lemon on chicken.
Bring to boil; simmer covered 10 minutes or until chicken is done.
Serve over rice.
Baked Lemonade Chicken Breasts
1 (6 ounce) can frozen lemonade concentrate
1 cup water
2 1/2 pounds boneless, skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons butter, melted
Preheat oven to 350 degrees F.
Mix lemonade concentrate and water together. Pour over chicken in large bowl, being sure the chicken is well coated with lemonade mixture. Refrigerate 2-4 hours, turning chicken occasionally.
Drain chicken and reserve liquid. Mix together the flour, salt and pepper in a small paper bag. Add well-drained chicken, one piece at a time, and shake to coat evenly.
Heat oil in large skillet over moderate heat. Add floured chicken; cook only until evenly browned, turning pieces over carefully with tongs. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade mixture. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 or 20 minutes.
About 15 minutes before chicken is done, drain off excess liquid from pan and continue baking. When ready to serve, remove chicken from pan and serve hot.
Makes 4 servings
EASY LEMON PEPPER CHICKEN
Chicken breasts
Lemon pepper seasoning
Garlic salt
Arrange chicken breasts in baking dish. Sprinkle generously with lemon pepper seasoning and small amount of garlic. Bake at 350 degrees for 45 minutes to 1 hour.
Lemon Herb Chicken
Preparation time: 10 minutes
Marinating time: 30 minutes to overnight
Cook time: about 6 to 10 minutes
8 servings
8 boneless, skinless chicken breast halves
Grated lemon peel from 1 lemon
Juice of two lemons
1/3 cup CRISCO Oil
2 teaspoons dried parsley
2 teaspoons dried chives
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Rinse chicken; pat dry. Flatten to even thickness.
Combine grated lemon peel, lemon juice, Crisco Oil, parsley, chives, thyme, oregano, garlic, salt and pepper in large flat glass dish or large re-sealable plastic bag. Add chicken. Turn to coat evenly. Cover. Refrigerate 30 minutes to 24 hours, turning occasionally.
Prepare grill or heat broiler. Remove chicken from marinade. Discard marinade. Grill or broil 5 minutes per side or until chicken is no longer pink in the center.
http://www.cherskitchen.com/poultry.html