How to make good lemon chicken?!
4 chicken breast halves
1 tbsp dillweed
1/2 cup chopped onions
1/4 cup lemon juice or more to taste
1/2 cup water
3 tsp salt and pepper
2 tbsp margarine or butter
Rub chicken breasts with salt and pepper, place chicken in microwave safe dish along with butter. Heat in microwave, covered, for about 2 minutes, turn chicken over. Mix all other ingredients together in small bowl and then pour over chicken. Microwave until chicken is cooked through (pierce the chicken in the middle to make sure there is no pink).
Enjoy.
Answers: My parents always made this good lemon chicken recipe using the microwave. I'm not sure exactly the measurements but I think it went something like this...
4 chicken breast halves
1 tbsp dillweed
1/2 cup chopped onions
1/4 cup lemon juice or more to taste
1/2 cup water
3 tsp salt and pepper
2 tbsp margarine or butter
Rub chicken breasts with salt and pepper, place chicken in microwave safe dish along with butter. Heat in microwave, covered, for about 2 minutes, turn chicken over. Mix all other ingredients together in small bowl and then pour over chicken. Microwave until chicken is cooked through (pierce the chicken in the middle to make sure there is no pink).
Enjoy.
never heard of lemon chicken.
pan seared with extra virgin olive oil... fresh lemon juice fresh ground black pepper,
kosher salt (just a tad) and some basil, to taste
Look up Dave Lieberman's Dad's Lemon Chicken on food network now that is a good lemon chicken.
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
Lemon-Rosemary Chicken
4 chicken breasts
Juice of 4-6 lemons
1 lemon, sliced thin
2-3 stalks worth of rosemary leaves
Black pepper
2-3 cloves garlic, pressed (optional)
Preheat oven to 375. Place chicken in a small glass baking pan or a roasting pan.
Pour juice over chicken. You should have between 1/8" and 1/4" of juice at the bottom of the pan. Sprinkle rosemary leaves and some pepper on the chicken. Spread garlic on chicken. Place lemon slices on top of chicken and garlic, and cover tightly with foil. Bake 45 minutes or until chicken is done.
I have a fantastic reciepe!!!!!!!
Pre-heat your broiler. Put 2-3 plain boneless skinless chicken breasts in there for about 15 minutes. While whats cooking mix this in a bowl: - 2 tablespoons of veg oil - 2 tblspoons of Lemon Pepper -1 tablespoon Dijon Mustard -1 tablespoon Lemon juice -Just a dash of garlic salt (optional)
After the 15 minutes are up, use a basting brush to paint the mixture onto both sides of the chicken. Let it cook for like 5 more minutes. Then serve!! It's low fat, quick, easy, and yummy!! Good luck!
fresh lemon juice and finley grated lemon rind.
Cook the chicken in the oven with the skin on for 15 mins at first.
Take the skin off and soak the meat in the juice.
Mix the grated lemon rind into a quality mayonaise.half a teaspoon of rind to every 4 teaspoons of mayo.
fry the soaked chicken in butter on a low heat for 20 mins with a lid over..not closed lid....they fry on medium heat for 2 mins with lid off.
Slice the breast in half, and spread the mayo through the middle..put the 2 halves back together. serve with broccoli that is marinated in a mixture of sweet and sour sauce and a small amount of soy sauce, fresh corn with white peppered butter and cream cooked cabbage( cook the cabbage in water till soft first then in some pouring cream till done)
might take you a few goes to get all the amounts of stuff just right for your tastebuds..but once you do..yummy!
Crock Pot Lemon Chicken
Ingredients:
1 Chicken, cut up
1/2 c Flour
1 ts Salt
6 oz Frozen lemonade
3 tb Brown sugar
1 ts Balsamic vinegar
3 tb Catsup
2 tb Cornstarch mixed with
1/4 c Water
Instructions:
Dredge the chicken in flour mixed with salt. Shake off excess and brown in
a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade,
brown sugar, vinegar (use regular vinegar if you prefer) and catsup and
pour over the chicken. Cook on high for 3-4 hours. When ready to serve,
remove the chicken to a warm platter and thicken the sauce with the
cornstarch/water solution, and serve along with the chicken. This is easy
and tastes almost like the Lemon Chicken you get in a Chinese Restaurant.
Lynn's notes: I made this 4- 8-97. Used 4 boneless, skinless chicken breast
halves--did not cut up. Cooked on low for 6 hours. Then served over rice.