Poultry Essentials The Best Lemonlemon Chicken Recipes

POULTRY ESSENTIALS: POTATO CHIP BREADED CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. My favorite potato chips are an organic sea salt variety; however, cherry-pick the chips with the flavor you enjoy the most.
• 3. I like what organic Greek yogurt does for this recipe; however, if you are missing that particular ingredient, or you just do not like yogurt, substitute some sour cream with a dash of lemon juice. And, although I have never tried it, you might give mayonnaise a shot.
• 4. The measurement on chips is not exact, so do not over think about how many whole chips equals one cup; just make sure that you have enough to coat the chicken. And, do not grind them to a powder; leave them a bit chunky.
• 5. Gather your ingredients (mise en place).
• 6. Cut the chicken breast in half latterly.
• 7. Combine the yogurt, or sour cream, onion powder, and lemon pepper spice. Then toss in a bit of salt and pepper to taste. Add the chicken, coat with the mixture, and place in the fridge for two-to-three hours, or up to eight.
• 8. I usually stick it all into a Ziploc bag (as pictured), but a bowl will work just fine.
• 9. Just before you remove the chicken from the fridge, grind up the potato chips, and season with a bit of salt and pepper.
• 10. Place a rack in the middle position and preheat the oven to 400f (205c).
• 11. Remove the chicken from the marinade, coat with the crushed chips, and place on a parchment-lined baking sheet, fitted with a wire rack.
• 12. Place in the preheated oven, and bake until the chicken is golden brown, and an instant-read thermometer reads 160f (71c), about 25 - 20 minutes.
• 13. PLATE/PRESENT
• 14. Serve while nice and warm with your favorite sides. Enjoy.
• 15. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: PAN GRILLED CHICKEN BREAST

Steps:

• PREP/PREPARE
• Essential Equipment: A cast-iron grill pan works great for this recipe (that is what I am using). If you do not have one you could use a regular cast-iron skillet. If you do not have a regular cast-iron skillet, a regular skillet will work, but do not use a non-stick skillet. A non-stick skillet will not give you the browning that gives this dish its flavor.
• To brine, or not to brine. That is the question: For example, if you are braising the chicken in a slowly-simmering sauce, then brining is not necessary. However, with chicken in a hot skillet, it can make a big, tasty difference. So, if you have a bit of time, place the chicken breast into about a quart of water with 2 tablespoons of salt, and maybe a teaspoon of sugar, and place into the fridge for about 1 or 2 hours, no longer.
• Gather your Ingredients (mise en place).
• Sprinkle a generous amount of salt, and white pepper to both sides of the chicken.
• Place the butter and oil into a skillet over medium-high heat.
• When the butter has melted, add the chicken, and veggies to the hot skillet, and sprinkle the veggies with a bit of salt.
• As the dish cooks, toss the veggies with a pair of tongs, but leave the chicken alone for, about 5 - 6 minutes.
• Flip the chicken and continue to toss the veggies, until they soften, and begin to color, about an addition 5 - 7 minutes.
• Chef's Note: Because the pan is hot, remember to keep those veggies active, so they do not burn.
• Optional Item: To make a quick pan sauce, remove the veggies and chicken from the skillet, and keep warm. Add a bit of chicken stock and wine to deglaze the pan, and then add about two tablespoons of sweet butter, unsalted. Stir until reduced and slightly thickened. Yummy.
• Chef's Note: Do a final tasting for seasoning.
• PLATE/PRESENT
• Serve while still nice and hot, with some crusty bread. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPEEDY CHICKEN MARINADE

Steps:

• 1. PREP/PREPARE
• 2. A Thirty Minute Brine? The trick to the short brine time is the use of the lemon juice. Lemon juice is an acid, and those quick 30 minutes will tenderize the chicken, and allow those spices to infuse themselves. However, no more than THIRTY minutes. After that, the chicken will begin to get mushy, and we HATE it when that happens.
• 3. This marinade calls for fresh ingredients. If you do not use freshly chopped oregano, and freshly minced garlic, you will not get the awesome flavors this marinade was designed to deliver.
• 4. I tried this marinade on chicken breasts and chicken thighs, bone-in, or bone-out. However, because you are attempting get the marinade into the chicken, the chicken must be skinless.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients in a bowl, and whisk together.
• 7. Add the chicken, cover, and place in the refrigerator for 30 minutes. Set a timer.
• 8. Chef's Note: Because brining uses salt, remember to reduce the salt that is called for in the recipe you are using.
• 9. PLATE/PRESENT
• 10. Remove from the fridge, pat dry, and cook as you would for any chicken recipe. Enjoy.
• 11. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: CHICKEN ON BUTTER LETTUCE

Steps:

• PREP/PREPARE
• You will need a medium sauté pan to make this recipe.
• Dressing By all means choose a nice dressing that makes your tastebuds happy. If you want to make your own, here are a few ideas: https://www.justapinch.com/recipes/sauce-spread/dressing/salad-essentials-andy-s-secret-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/pardon-my-french-dressing-with-a-twist.html As you can see, I like homemade dressing :-)
• Lettuce I like butter lettuce for this recipe because it has a slightly bitter taste that goes along with the other ingredients; however, do not run out and purchase some. Use what you have, I am sure it will be excellent.
• Gather your ingredients (mise en place).
• If the chicken breast is thick, you can use a sharp knife and cut in in half latterly.
• Sprinkle the chicken with a bit of salt and pepper.
• Add the oil and butter to a sauté pan over medium heat.
• After the butter melts, give the pan a swirl to mix the oil with the butter and toss in the chicken breast.
• Let cook for 4 - 5 minutes until it self-releases, then turn over and cook another 4 - 5 minutes, or until cooked through (no pink).
• Remove chicken from the pan, dice, then return to the pan, and let the residual heat keep it warm while you assemble the dish.
• The chicken should not be hot (it will only wilt the lettuce) it should be warm, or even room temperature.
• Add a bed of butter lettuce, or whatever lettuce you have handy on a plate, sprinkle on half the diced tomato, add half the chicken, then drizzle on the dressing. Add some chopped peanuts and/or crushed potato chips, if using (I used both).
• If you are making two, repeat the assembly process. If you are only making one, wrap and store the other chicken in the fridge or freezer until needed.
• PLATE/PRESENT
• Served while the chicken is still nice and warm (although this dish can be served at room temperature). Enjoy.
• Keep the faith, and keep cooking.

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.