Poultry Essentials Simmered Honey Lemon Chicken Recipes

HONEY LEMON CHICKEN

Steps:

• Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even cooking): Pound to even thickness about 1cm/ 2/5" thick.
• Sprinkle each side generously with salt and pepper.
• Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.
• Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

POULTRY ESSENTIALS: THE BEST LEMON/LEMON CHICKEN

Steps:

• PREP/PREPARE
• For this recipe you will want a rimmed baking sheet, and (if you have one) a wire rack that fits the baking sheet.
• Gather your ingredients (mise en place).
• In a small bowl, mix together the salt, lemon-pepper, and black pepper.
• Carefully pull the skin away from the breast, and legs, and use your hands to push half the spice mix under the skin, and the other half, rub into the bird's cavity.
• Cut one of the lemons in half, place into the cavity, and truss the bird up.
• Place, on a plate, or baking sheet, and put into the refrigerator, uncovered, for 24 hours.
• Chef's Note: Some dry-brine recipes say you can leave it in the fridge for up to 3 days. However, in my tests, I did not notice any significant difference in flavor between 24 hours, and 72 hours. As a matter of fact, I found that after three days, the breast meat was a bit mushy...
• Place a rack in the bottom position, and preheat the oven to 375f (190c).
• Place the chicken on a parchment-lined baking sheet, rub with the olive oil, and sprinkle with a bit of salt and pepper.
• Cut the other lemon in half, and place on the rack with the chicken.
• Chef's Note: You will notice in the photo, that I also added a few carrots, and potatoes.
• Place in the preheated oven, and bake for 1 hour.
• Turn the heat up to 425f (220c).
• Bake until the chicken is cooked through, and looks nice and brown, about 20 - 25 additional minutes.
• PLATE/PRESENT
• Cover and let rest for about 20 minutes, then squeeze the baked lemons over the chicken, and carve. Enjoy.
• Keep the faith, and keep cooking.

LEMON CHICKEN SIMMER

Steps:

• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.
• Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total.
• Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.
• Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.

POULTRY ESSENTIALS: SIMMERED HONEY LEMON CHICKEN

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Cut the chicken up into bite-sized pieces
• Take the baked garlic, add a pinch of salt, and use the flat side of a kitchen knife to smash it up.
• Chef's Note: If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• In a small bowl, whisk together the garlic, tamari sauce, and vinegar.
• Add the chicken, cover the bowl, and place in the fridge for several hours.
• Chef's Tip: If you perform this step in the morning, by dinner time it will be more than ready to go.
• Combine the salt, pepper, and paprika in a small bowl.
• Remove the chicken from the marinade and sprinkle with the seasoning mixture.
• Add the grapeseed oil to a skillet over medium heat.
• Chef's Note: The skillet needs to be large enough to hold the chicken, and the sauce.
• When the oil begins to simmer, add the chicken.
• Cook until nice and brown on all sides, about 8 - 10 minutes.
• Remove the chicken and reserve.
• Add all the ingredients for the Lemon/Honey sauce to a small bowl, and whisk to combine.
• Add the liquid to the skillet, and increase the heat to medium high.
• Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), and allow them to dissolve into the liquid.
• When the liquid comes up to a boil, reduce the heat back to medium, and allow it to simmer until it thickens, about 2 - 3 minutes.
• Chef's Tip: If the sauce is a bit too thick for your liking, add more chicken stock, a tablespoon at a time, to thin it out. I like my sauce thick.
• Chef's Note: While the sauce is simmering, do a final tasting for proper seasoning.
• Return the reserved chicken to the skillet, and lightly simmer until the chicken is heated through, about 1 - 2 minutes.
• PLATE/PRESENT
• Serve over rice, spoon some of the yummy sauce over the top, and garnish with sesame seeds. Enjoy.
• Keep the faith, and keep cooking.