CHINESE LEMON CHICKEN
This scrumptious Chinese Lemon Chicken has an incredibly tasty and crispy coating, served with a delicious lemon sauce and is ready in just 30 minutes! This is a classic Chinese takeout recipe, but can be easily made at home!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
- Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
- Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
- Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.
- Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.
Nutrition Facts : ServingSize 1 chicken piece, Calories 255 kcal, Carbohydrate 27 g, Protein 16 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 108 mg, Sodium 391 mg, Fiber 1 g, Sugar 9 g
LEMON CHICKEN AND RICE
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
Nutrition Facts : Calories 370 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 746mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic exchanges
LEMON CHICKEN WITH RICE
Start the night right with this mouthwatering dish from our Test Kitchen! Lemon pie filling is the secret ingredient to the moist chicken's full-flavored sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the biscuit mix, seasoned salt and pepper. Add chicken, one piece at a time, and shake to coat., In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13x9-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken. , Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°., In a large saucepan, bring the water, bouillon and pepper to a boil. Stir in the rice, tomato and parsley. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with chicken.
Nutrition Facts : Calories 969 calories, Fat 28g fat (6g saturated fat), Cholesterol 269mg cholesterol, Sodium 1850mg sodium, Carbohydrate 109g carbohydrate (58g sugars, Fiber 2g fiber), Protein 67g protein.
LEMONY CHICKEN & RICE
I couldn't say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. -Maryalice Wood, Langley, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 11
Steps:
- In a large shallow dish, combine the first 7 ingredients. Add chicken; turn to coat and cover. Refrigerate 4 hours or overnight., Preheat oven to 325°. Spread 1 cup rice into each of 2 greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon zest, 8 chicken thighs and half the marinade. Top with sliced lemons., Bake, covered, 40 minutes. Bake, uncovered, until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes longer. Sprinkle with remaining lemon zest.
Nutrition Facts : Calories 624 calories, Fat 26g fat (6g saturated fat), Cholesterol 173mg cholesterol, Sodium 754mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 53g protein.
EASY LEMON CHICKEN WITH RICE
This chicken is so easy to make! I typically serve it with a long grain Basmati rice, and then a salad or other green vegetable. I don't know if "Lemon Chicken" is the best description, but it does call for lemon juice! I wanted to find a good chicken recipe, and I ended up tweaking until it was just perfect!
Provided by beckman03
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
- Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
- Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
- Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
- Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
- Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
- Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
- Wait for another reboil and then cover the skillet, and turn the heat to low.
- Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
- Serve chicken over rice.
FAST LEMON CHICKEN AND RICE
"With our busy ranch life, we often need to put meals on the table in a hurry," writes Kat Thompson of Prineville, Oregon. "This lemon-flavored chicken dish always fits the bill."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook the first four ingredients in butter. Combine cornstarch, broth, lemon juice and salt if desired until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from the heat; cover and let stand 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 361 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.
LEMON CHICKEN OVER RICE
This is one of my kids favorites. If you slightly pound the chicken breasts prior to cutting into strips, they will cook quicker and more evenly. You could even just slice the breasts in half, long ways to be quicker. I toss the chicken, flour and seasonings in a large Ziplock and incorporate well. Add a little garlic powder if you like. Be sure to cook the chicken low and slow in the butter or the butter will burn. I think it would be great with some asparagus, artichokes, zucchini, red pepper, or steamed broccoli added; maybe even green onions, garlic, and mushrooms. Sometimes I will deglaze the pan with a little white wine if I have any. You can add a little Dijon if you like, and more lemon to taste. I'll bet it would be great over garlic mashed potatoes. I will often double the gravy part, as the kids really like it.
Provided by charlie 5
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dredge chicken in flour seasoned with salt and pepper. Slowly sauté the chicken in butter over low heat and remove to a separate bowl. To butter in pan, add leftover seasoned flour to make a roux, but don't let it brown. Add chicken broth and lemon juice to taste. Whisk out any lumps.
- Serve chicken and gravy over rice.
Nutrition Facts : Calories 1117.2, Fat 65.9, SaturatedFat 26.9, Cholesterol 351.6, Sodium 1074.9, Carbohydrate 24.9, Fiber 1, Sugar 0.5, Protein 100.3
GLAZED LEMON CHICKEN AND RICE
A 20-minute stir-fry starts with instant rice and quick-to-cook chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.
- Cook rice in 1 cup water as directed on package; keep warm.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low.
- Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.
Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 21 g, TransFat 0 g
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