Yummylemonchicken Recipes

CREAMY LEMON CHICKEN RECIPE BY TASTY

Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

On a cutting board, cut the chicken breasts in half, widthwise.
Lay chicken flat and season both sides with salt and pepper.
Gently coat the chicken pieces in the flour, shaking off any excess.
Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
Remove the chicken from the skillet and set aside.
Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
Add the rest of the stock and the cream and stir.
Season with salt and pepper, and add the lemon juice.
Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
Spoon the sauce over the chicken.
Remove from heat. Sauce will thicken as it cools.
Serve with parsley and extra sauce.
Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

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

Ingredients

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

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!

YUMMY CHICKEN

Yummy Chicken image

At our house, we go crazy for this dish. Serve this with garlic mashed potatoes and you'll think you've died and gone to heaven. I sometimes double the sauce... Enjoy!

Provided by kelycarter_

Categories Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme, dried
3 -4 lbs cut up chicken, skin on
1/4 cup butter, melted
4 green onions, chopped
1/2 cup mushroom, sliced
2 tablespoons lemon juice, fresh
1 teaspoon sugar
1 teaspoon salt
1/3 cup apple juice

Steps:

Preheat oven to 325°F.
Mix flour, salt, pepper and thyme in a plastic bag. Shake chicken to coat well.
In a frying pan, brown chicken in butter. Remove chicken and place in a casserole dish. Add onions and mushrooms to the frying pan; cover and simmer for 3 minutes. Pour the onions, mushrooms and butter over the chicken.
Mix together the lemon juice, sugar, salt and apple juice. Pour over the chicken.
Bake for 1 hour at 325°F.

YUMMY CHICKEN

Yummy Chicken image

This recipe is quick and easy to prepare. I make this as written for special occasions. I make is an even quicker meal at times by adding crumbled bacon to the soup/sourcream mixture and leaving out the dried beef. I am not sure the size of the small jar of dried beef but had to put something in!

Provided by TansGram

Categories Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 whole chicken breasts, halved or 6 chicken breast halves
21 ounces cream of chicken soup
1 (16 ounce) container sour cream
12 slices cooked bacon
1 (2 ounce) jar dried beef
garlic
salt and pepper

Steps:

Mix soup, sour cream, garlic salt and pepper. Set aside.
Place chicken breasts in a greased 13" X 9" baking dish.
Place 2 pieces of dried beef on top of chicken.
Place 2 strips of bacon on top of dried beef.
Pour soup/sour cream mixture on top.
Make sure bacon and chicken are covered. Bake at 350° for 1 hour.
Serve with rice.

Nutrition Facts : Calories 593.6, Fat 41.7, SaturatedFat 17, Cholesterol 167.3, Sodium 1485, Carbohydrate 9.9, Sugar 3.6, Protein 43.1

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