Newlywed Lemon Chicken Recipes

LEMONY CHICKEN

Lemony Chicken image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 quart buttermilk
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying
1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Steps:

Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

NEWLYWED LEMON CHICKEN

Newlywed Lemon Chicken image

This is from the book, Church Suppers. From the Author: The recipe works great in a crock-pot. Cook for 4-6 hours on the high setting or for 8-10 hours on the low setting.

Provided by Recipe Junkie

Categories Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 (10 3/4 ounce) cans condensed golden mushroom soup (3-4 cans)
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon lemon pepper
3/4 teaspoon tarragon, crushed between fingers
6 tablespoons lemon juice (less for less tangy and tart sauce)
2 lbs chicken pieces (fillets or nugget-size pieces work well)
lemon slice

Steps:

Preheat the oven to 350 degrees.
In a large bowl, combine the soup, paprika, salt, lemon pepper, tarragon and lemon juice.
Spread a small amount of the mixture on the bottom of a casserole dish to prevent the chicken from sticking.
Arrange the chicken pieces in the casserole.
Pour the remaining mixture over the chicken.
Cover with a lid or foil.
Bake for 1 hour.
Before serving, cut the lemon into 1/4" slices.
Make a cut halfway through the lemon circle.
Twist in opposite directions at the slit, 180 degrees.
Garnish.

Nutrition Facts : Calories 319, Fat 19.4, SaturatedFat 6.1, Cholesterol 79.1, Sodium 1562.3, Carbohydrate 14.3, Fiber 0.5, Sugar 4.3, Protein 21.6

CREAMY LEMON CHICKEN

Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

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