Recommend Your Lemon Chicken Recipe

Please share your favorite!

Or if you have a recipe for something similar I'm open to interesting ideas.

Message edited 3/29/2011 5:05:19 PM.

Re: Recommend Your Lemon Chicken Recipe

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/easy-lemon-pasta-with-chicken-recipe/index.html

DH and I make this all the time and love it. The changes we make are I cube the chicken and saute it in olive oil with the juice of half a lemon, salt and pepper. Instead of parsley we use basil, and add the juice of one and a half lemons at the end. It's AWESOME!

Re: Recommend Your Lemon Chicken Recipe

I know everyone's upset with Ina Garten right now, rightly so, but I still love her recipes. This one for lemon chicken breasts is ridiculously easy and very yummy.

Lemon Chicken Breasts

Re: Recommend Your Lemon Chicken Recipe

Lemon Chicken

1 package of chicken
lemon zest
lemon juice
pepper
olive oil

You take the chicken out of the package and cut it into the size/way you want to cook it and put it into a bowl. Zest the outside of the lemon into the bowl with the chicken and then pour the lemon juice into the bowl. Add pepper and a dash of olive oil. let marinate for one hour. Then grill.

Re: Recommend Your Lemon Chicken Recipe

season chicken with s/p & dredge in flour and cook in hot oil. remove from pan, add chicken broth, lemon juice, and lemon zest. simmer for a few minutes then add chicken.

Re: Recommend Your Lemon Chicken Recipe

lemon chicken recipe


i usually add some extra lemon and chicken broth, but overall follow the recipt to a tee...i usually make this for family parties...and just adjut according to how much chicken i use......i usually make 10 lbs to fill a full sterno tray.

enjoy!

Re: Recommend Your Lemon Chicken Recipe

Chicken Francese
Ingredients:
4 skinless, boneless, chicken breasts (about 1.5 lbs)
All-purpose flour, for dredging
Kosher salt & freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Instructions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts w/ a flat meat mallet, until they are about 1/4 inch thick.

Put some flour in a shallow platter and season w/ a fair amount of salt and pepper, mix w/ a fork to distribute evenly.

In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.

Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlers to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan an cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce sauce slightly.

Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.

Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.