CHICKEN WITH LEMON SAUCE
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.
LEMON CHICKEN RECIPE
Lemon chicken recipe - Crispy fried chicken with zesty and citrusy lemon sauce. Healthy, delicious, quick, and easy recipe to make at home.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
- Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
- Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
- Dish out, top with the white sesame, and serve immediately.
Nutrition Facts : Calories 280 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 439 milligrams sodium, Sugar 7 grams sugar
CRISPY CHICKEN WITH LEMON SAUCE
Crispy lemon chicken is a favorite of Chinese restaurant goers. This one is from the Mandarin restaurant in Beverly Hills CA.
Provided by aronsinvest
Categories Chicken
Time 2h40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken in simmering chicken stock to almost cover until nearly tender about 20 minutes.
- Remove and suspend over a bowl to dry at room temperature about 2 hours until chicken is thoroughly cooled.
- Heat oil to 350 degrees in a wok to fry chicken.
- Fry chicken for approximately 20 minutes turning until golden on oil sides.
- Combine squeezed lemon juice from 3 lemons with sugar and 1/2 cup boiling water in a saucepan. Bring this to a boil and simmer for 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy sauce to sugar mixture. Remove from heat and set aside. Place chicken on a serving platter and garnish with triangles of lemon peel. Bring reserved sauce to a boil again. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook stirring until thickened slightly and spoon over chicken pieces.
Nutrition Facts : Calories 1131.9, Fat 91.1, SaturatedFat 17.5, Cholesterol 181.1, Sodium 423.2, Carbohydrate 37.6, Fiber 3.9, Sugar 25.1, Protein 46.4
CRISPY CHICKEN THIGHS WITH CARAMELIZED LEMON RINDS
The next time you juice a lemon, don't toss the rinds! Instead, wrap them up and save them in the fridge, then make this easy chicken recipe. It works with zested lemon rinds, too. The rinds get cooked down with the chicken and maple syrup, resulting in sweet and tangy pan drippings designed for drizzling over everything.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper.
- Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them up and place them on top of the chicken as it cooks.)
- Lift up each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.
CRISPY CHICKEN WITH LEMON-SESAME BBQ SAUCE
Steps:
- Strip the skin from the chicken thighs and season lightly with Creole seasoning. Toss them around in some flour, knocking off any excess. Pour 1/4 inch of peanut oil in a heavy skillet and fire it up over medium-high heat til it's hot but not smoking. Fry the thighs til golden and cooked through, about 20 minutes. Flip them once after 10 minutes.
- Get busy making the sauce while the chicken's cooking. Slap a small saucepan on the stove and add the peanut oil. Heat the oil over medium heat, and add the garlic, ginger, and jalapeños. Cook til the veggies are soft, then add the soy sauce, lemon zest, lemon juice, honey, sesame oil, and Mutha Sauce. Simmer for 5 minutes. Push the sauce off the direct heat, but keep it warm.
- Check the chicken, and once it's done, take it out of the oil and let it drain briefly. Dip each piece in the sauce and arrange on a platter. Sprinkle the toasted sesame seeds over the chicken, and serve with any sauce that's left.
SIMPLE CREAMY LEMON CHICKEN SAUCE
This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.
Provided by Jessica Weber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.
Nutrition Facts : Calories 61.3 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 270.2 mg, Sugar 0.3 g
CRISPY LEMON CHICKEN
This is a great American type of fast food the more you taste it the more you want also by using the same recipe but substituting Orange for Lemon you have a sweeter version enjoy and let me know what you think
Provided by foxhay
Time 40m
Yield Serves 3
Number Of Ingredients 18
Steps:
- Cut your chicken into 2 inch pieces and put them into a large bowl.
- Add in the egg, salt, pepper and oil. Mix it well and set aside.
- In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
- And mix it well set aside.
- Add the chicken into the flour mix and coat each piece generously.
- Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
- When the temperature is 375 degrees,
- Carefully put some chicken pieces in small batches and fry for 4 minutes
- Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
- Finish frying the chicken until they're all done.
- Set aside keep warm and put together your glaze in the next step.
- Method Glaze:
- Let your oil cool slightly in the wok
- Remove all but 2 tablespoons of oil and put it over medium heat.
- Saute the minced garlic for a minute, being careful not to burn it
- Add the rest of the ingredients in and bring the mixture to a boil.
- Add 1/2 tablespoon corn flour mixed with a little cold water
- Make sure to stir this for 3 minutes
- Reduce the heat and simmer it until a saucy thick glaze is created.
- Pour the glaze over the chicken and serve!
- Scatter the Spring onion and lemon segments
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
- Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
CRISPY LEMON-FRIED CHICKEN
"THIS IS my husband's favorite chicken dish. He loves it done very crispy and well browned. The steps of soaking the chicken pieces in salted lemony water and re-crisping are the secrets to this recipe."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Cover and refrigerate overnight. , Drain thoroughly. In a resealable plastic bag, combine the flour, paprika, pepper and remaining salt. Add chicken pieces; seal bag and toss to coat. , In a large skillet, heat 1/2 in. of oil to 375°. Add chicken; brown on all sides, about 20 minutes. Reduce heat. Carefully add water; cover and cook for 20 minutes or until juices run clear. Uncover; cook 10 minutes longer or until chicken is crisp.
Nutrition Facts : Calories 550 calories, Fat 39g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1123mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein.
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LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE)
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- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
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