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.
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Tags:Chicken,Lemon,Recipes
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While I was living in Michigan I feel in love with this soup that they seem to serve everywhere. It is a Lemon Rice Chicken soup.
I was leery of it at first, but pleasantly surprised.
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks
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DIRECTIONS
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
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.
Jasmine Chicken
Ingredients:
6 boneless Chicken breast
Sauce:
Dijon mustard/bottle
lemon juice/1/3 cup
Honey
Loose Jasmine tea
Cooking Instructions:
Season chicken breast with salt & pepper. Pan fry chicken until golden brown.
For the sauce, empty jar of Dijon mustard into large bowl. Add lemon juice to mustard. And for the honey (24 oz. jar), add slowly to mustard & lemon until you have that sweet & sour taste, about 12-15ozs. of honey. Then add some loose Jasmine tea to sauce (about 2 tablespoon). After the chicken is done, put into baking pan (9×12) and pour sauce over chicken and put into oven for about 20 minutes at 350 degrees. After it’s done serve with hot rice.
Lemon Sauce
Ingredients:
1/4 C Chicken broth or water
2 Tbsp Lemon juice
2 Tbsp Honey
1 Tbsp Vinegar 1 Tbsp Vegetable oil
1 1/2 tsp Catsup
1/4 tsp Garlic salt
1 tsp Cornstarch
1 tsp cold Water
Cooking Instructions:
Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in 1-quart saucepan. Mix cornstarch and water and stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate. (or can serve warm- your choice)
Additional Comments:
Not common sauce, but great with any seafood appetizer. Almost like duck sauce- tangy and sweet at same time.
This is my absolute favorite Cantonese Lemon Chicken Recipe!!
Cantonese Lemon Chicken Recipe
500 grams / 1 lb skinless, boneless chicken breasts
1 egg yolk, beaten
1 tablespoon of water
2 teaspoons of sherry
2 teaspoons of soy sauce
3 teaspoons of cornflour
an extra ½ cup of cornflour
2½ tablespoons of plain flour
Oil for deep frying
1/3 cup freshly squeezed lemon juice
2 tablespoons of water
2 tablespoons of white sugar
1 tablespoon of sherry
2 teaspoons of cornflour
1 tablespoon water
4 very finely sliced spring onions
1 lemon sliced for garnish
Cut the chicken into strips about 1 cm wide and set aside. Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smooth. Pour the egg mixture over the chicken strips, mixing well and set aside for 10 minutes. Sift theextra cornflour and plain flour together onto a plate. Roll each piece of chicken in the flour mixture, coating each piece evenly and shaking off any excess. Place the chicken in a single layer on a cooking paper lined plate ready to be deep fried.
Heat the oil for deep frying in a wok or large pan. Test the oil is hot enough by dropping in a cube of bread, it should brown in 30 seconds. Carefully lower a few pieces of chicken into the oil and cook until golden brown. Remove the chicken witha slotted spoon and drain on paper towels. Continue cooking the remaining chicken in small batches. This can be done ahead of time if required and stored in the refrigerator until needed.
Lemon Sauce
Combine the lemon juice, water, sugar and sherry in a small pan. Stir until the sugar dissolves and bring to the boil over a medium heat. Combine the cornflour with a tablespoon of water in a small cup. Add to the lemon juice mixture; stirring constantly until the sauce boils and thickens. Set the sauce aside.
Just before serving, reheat the oil in a wok until very hot. Add all the chicken pieces and fry for 2 minutes until very crisp and golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle with the sauce and sprinkle with the sliced spring onions. Garnish with sliced lemon and serve immediately with freshly steamed rice.
(Serves 4 to 6)