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)

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.

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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.

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.

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.

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