Best 4 Lemon Chicken Ii Recipes
**Lemon Chicken: A Delightful Culinary Journey**
Prepare to embark on a tantalizing culinary adventure with our delectable Lemon Chicken recipes. This zesty dish, bursting with vibrant flavors, is a harmonious blend of succulent chicken, bright lemons, and aromatic herbs. Whether you prefer a classic preparation or a contemporary twist, our collection offers a diverse range of recipes to suit every palate. From the simplicity of our One-Pot Lemon Chicken to the richness of our Creamy Lemon Chicken, each recipe promises a delightful symphony of tastes and textures. So, gather your ingredients, fire up your stove, and let's embark on this delectable journey together.
**Recipes:**
1. **One-Pot Lemon Chicken:** This fuss-free recipe is perfect for busy weeknights. Simply toss chicken, lemon slices, and seasonings into a single pot, and let the oven do the rest. The result is tender chicken infused with zesty lemon and fragrant herbs.
2. **Creamy Lemon Chicken:** Indulge in the luxuriousness of this creamy lemon chicken. Marinated chicken breasts are pan-fried until golden, then simmered in a luscious sauce made with lemon juice, cream, and a touch of white wine. Serve over fluffy rice or pasta for a truly satisfying meal.
3. **Lemon Chicken Stir-Fry:** This vibrant stir-fry is a symphony of colors and flavors. Tender chicken, crisp vegetables, and a tangy lemon sauce come together in a delightful dance on your plate. Serve with steamed rice or noodles for a complete and satisfying meal.
4. **Lemon Chicken Soup:** Warm your soul with a comforting bowl of lemon chicken soup. This restorative soup is packed with tender chicken, bright lemon, and a medley of vegetables. It's the perfect remedy for a cold day or a soothing meal any time of year.
5. **Lemon Chicken Piccata:** This classic Italian dish is sure to impress. Chicken breasts are dredged in flour, pan-fried until golden, then smothered in a luscious sauce made with lemon juice, butter, and capers. Serve with pasta or mashed potatoes for an elegant and flavorful meal.
SLOW COOKER LEMON GARLIC CHICKEN II
Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.
Provided by Carla Joy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
- In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
- Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMON PEPPER CHICKEN II
Easy, absolutely delicious lemon pepper chicken for the grill or oven.
Provided by Lisa Kreft
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 12h50m
Yield 6
Number Of Ingredients 4
Steps:
- To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 8.1 g, Cholesterol 67.2 mg, Fat 23.8 g, Fiber 0.2 g, Protein 24.9 g, SaturatedFat 4.1 g, Sodium 1527.1 mg, Sugar 6.1 g
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
Tips:
- Use fresh lemons: Fresh lemons provide a brighter, more robust flavor than bottled lemon juice. If possible, use organic lemons to avoid pesticides and waxes.
- Don't overcook the chicken: Overcooked chicken is tough and dry. Cook the chicken until it is just cooked through, or until the internal temperature reaches 165 degrees Fahrenheit.
- Use a good quality soy sauce: Soy sauce is a key ingredient in this dish, so it's important to use a good quality one. Look for a soy sauce that is naturally brewed and has a rich, umami flavor.
- Add some heat: If you like spicy food, you can add some heat to this dish by adding a pinch of chili flakes or cayenne pepper. You could also add some chopped jalapeños or serrano peppers.
- Serve with rice or noodles: This dish is traditionally served with rice or noodles. You could also serve it with a side of roasted vegetables or a salad.
Conclusion:
Lemon chicken is a classic Chinese dish that is easy to make at home. It's a flavorful and versatile dish that can be served with a variety of sides. Whether you're looking for a quick and easy weeknight meal or a dish to impress your guests, lemon chicken is a great option. So next time you're in the mood for Chinese food, give this recipe a try!
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