MOM'S LEMON CHICKEN
This was my mother's recipe, and there was just something about the way she made it, I could eat it for breakfast, lunch and dinner! I hope you will try it and like it as much as I do.
Provided by FLUFFSTER
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dredge chicken pieces in flour or cornstarch and brown in oil.
- Make braising liquid which consists of:.
- 4 tablespoons sherry.
- 4 tablespoons soy sauce.
- 1/4 teaspoons sugar.
- 2 cloves garlic, crushed.
- 1 slice fresh ginger, crushed.
- 1 teaspoons sesame oil.
- 2 whole star anise.
- 2 dried red chili peppers, broken in half.
- Pour over browned chicken pieces for about 15 minute or until tender.
- Combine 3/4 cup lemon juice and 3/4 cup sugar to make lemon sauce. Simmer for 10 minute.
- Meanwhile combine 2 teaspoons cornstarch and 2 teaspoons water, add to lemon -sugar mixture and cook until clear. Add grated lemon rind and pour over chicken.
- Garnish with green onions.
Nutrition Facts : Calories 498.8, Fat 4, SaturatedFat 0.9, Cholesterol 131.7, Sodium 1157.9, Carbohydrate 46.7, Fiber 0.5, Sugar 39.8, Protein 54.7
MOM'S LEMON CHICKEN
Yield serves 6
Number Of Ingredients 14
Steps:
- Combine lemon juice, olive oil, white wine and chicken breasts in a large glass bowl. Cover and refrigerate at least 4 hours, but preferably overnight.
- Preheat oven to 350°F. Coat a 13x9-inch baking dish with non-stick cooking spray.
- In a medium bowl, combine flour, lemon zest, salt and pepper. Remove chicken from marinade (discard remaining marinade) and lightly coat in flour mixture, shaking off excess.
- In a large skillet, heat 2 tbsp of the olive oil over medium heat. Add half the chicken breasts and cook until browned, about 3 minutes per side. Transfer browned chicken to the prepared baking dish and repeat with remaining 2 tbsp oil and chicken, adding to baking dish in a single layer.
- Sprinkle brown sugar over chicken breasts. Pour chicken broth and lemon juice around chicken. Top each breast with a lemon slice and bake for 20 minutes. Garnish with toasted sesame seeds.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
LEMON CHICKEN
This easy roasted lemon chicken breast is flavored with fresh lemons, onions, garlic, and herbs. The skin is crispy and golden brown, while the meat is tender and juicy!
Provided by Blair Lonergan
Categories Dinner
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Line a large rimmed baking sheet or a roasting pan with foil or parchment paper for easy cleanup, if desired. Spray with cooking spray or brush with olive oil.
- Arrange the lemon slices, onion slices, garlic cloves, thyme sprigs, and rosemary sprigs in the prepared pan.
- Pat the chicken very dry with paper towels. Rub with about 1 tablespoon of olive oil; season liberally with salt and pepper.
- Place the chicken (skin-side up) on top of the sliced lemons, onions, garlic, and herbs.
- Roast the chicken for 45 minutes, or until the meat reaches an internal temperature of 165°F.
- Allow the chicken to rest for 5-10 minutes before serving.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 424 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 145 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
LEMON CHICKEN
Make and share this Lemon Chicken recipe from Food.com.
Provided by Chef at Heart
Categories Meat
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, brown sugar, olive oil, garlic, and oregano.
- Mix well. Can be made earlier in the day and refrigerated, and re-mixed prior to adding to the chicken.
- Pierce chicken beasts with a fork twice on each side.
- Combine chicken and marinade and let sit at room temperature (or refrigerated) for 20 - 30 minutes.
- Preheat BBQ or Oven to 400 degrees. Cook on BBQ 8 minutes each side, or in oven approximately the same on a broiler pan to allow any fat or marinade to escape (time for both BBQ and Oven can differ from these times (i.e. BBQ - outside temp can affect the internal heat of the BBQ. General rule is to cook until juices run clear.
- ***This can also be made on an indoor grill if you have one. I've done that and it turned out great. You can probably broil it but I've never tried.
Nutrition Facts : Calories 225.6, Fat 8.2, SaturatedFat 1.3, Cholesterol 68.4, Sodium 80.1, Carbohydrate 9.9, Fiber 0.2, Sugar 7.4, Protein 27.5
LEMON-DIJON CHICKEN SKILLET
This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
- In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
- Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g
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