Lemon Chicken With Prawns Lemon Cluck N Chuck Recipes

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

LEMON CHICKEN

Steps:

• Separate the tenderloins from the breasts. Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the olive oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest and lemon juice into chicken broth.
• Remove the chicken to a plate. Give the lemon broth cornstarch mixture a stir and add it to skillet. Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy. Taste and season with salt and pepper. Remove the skillet from the heat and whisk in the butter if you wish. Pour the sauce pour over the chicken and sprinkle the scallions on top.

LEE LUM'S LEMON CHICKEN

Steps:

• Place the chicken breasts in a shallow dish.
• Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.
• Preheat the oven to 200.
• Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.
• Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.
• Arrange the shredded lettuce attractively on a platter.
• To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees.
• Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.
• Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.
• Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce.
• Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.

SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE

Steps:

• Cook linguine according to packaging instructions (al dente).
• Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
• Season the chicken with Italian seasoning, salt, and pepper (both sides).
• Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
• Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
• This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
• In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
• Sprinkle the pan with the flour and stir until all ingredients are coated.
• Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
• Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
• Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
• Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
• Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.

LEMON CHICKEN WITH PRAWNS (LEMON CLUCK N CHUCK)

Steps:

• Remove skin and bones of chicken and place in 2 cups of boiling water with 1tsp of lemon pepper, Black Pepper, 1Tbsp Basil and salt. Boil hard for 20 minutes with lid on. Half fill a Dutch oven or large pot with hot water and place over high heat and bring to a boil. Remove shells from shrimp/prawns and set aside. Cut Chicken into small strips( ½ - ¾ inch thick) then cut into 1-1.5 inch lengths and set aside. Grate the zest of the lemon then squeeze juice and add to Gr. Onions and set aside. Dump chicken stock through sieve into large fry pan (25-30 cm) place on high heat and bring to a boil, add onion/lemon mixture, Garlic, 1tsp Lemon pepper and continue to boil until reduced to half. Stir in chicken pieces and cook until chicken is firm and cooked through. Combine starch and cold water in a small jar and shake until dissolved, then add to the chicken and broth and return to a boil to thicken broth. Place pasta into boiling water and cook to desired firmness, then strain. Place shrimp/Prawns into fry pan with broth and cook covered 2 minutes or until white and firm(don't overcook) Dump sauce and chicken mixture over pasta and add Brocoli, stir together thoroughly. Place 1 serving of Pasta into non stick fry pan and add 2tsp Oregano, 2tsp basil and grated parmesan appr.3- 4 Tbsp at Med. high heat(7) Stir or toss until cheese melts and pour onto plate and repeat for each serving. (could also be mixed together and baked in a casserole dish in the oven at about 325 degrees for about 30-45 minutes until cheese is melted.