Recipe for lemon chicken?

Question

I use to have a recipe for lemon chicken that had lemon juice, lemon rinds, cooking sherry, thick dairy cream I believe. It was cooked with chicken breasts and then placed over egg noodles. I was just wondering if anyone had any recipes similar to this. I know theres more thats in it, thats all I can remember!

Answer 1

CHICKEN BREASTS IN LEMON SAUCE

3 chicken breasts split, skinned and boned
Salt and pepper
1/2 c. butter
2 tbsp. sherry or vermouth
2 tsp. grated lemon peel
2 tbsp. lemon juice
1 c. cream
6 thin pats of butter
Grated Parmesan cheese

Pound chicken to flatten; salt and pepper. Saute 10 minutes in hot butter, turning chicken once to brown on all sides. Remove to oven-proof platter. Add wine, lemon peel and juice to frying pan. Cook 1 minute, stirring constantly. Salt and pepper sauce to taste. Stir in cream slowly. Pour sauce over chicken. Place pat of butter on each piece of chicken; sprinkle with cheese. Place under broiler to brown. Serve immediately.

Answer 2

Ingredients:-

-1 whole chicken
-1 cup lemon juice
-3 teaspoons sugar
-saffron
-cardamon
-750 ml (about 3 cups) chicken stock
-5 largely cubed potoatoes
-flour
-5 tablespoon olive oil

Method:-

Shallow fry whole chicken in oilve oil to seal in flavour. Remove chicken from the pot after it has turned golden brown and set aside.
Prepare sauce in the same pot that chicken was cooked in by sprinkling flour into the oil left behind from the chicken; add cardammon, saffron, and pour in the stock.

Make sure stock is added slowly so that the flour turns into a paste.

When all of the stock has been added, mix in the lemon and sugar. Then add the chicken with the cubed potatoes and simmer for 1 hour on medium heat, stirring at 15 minute intervals.

Answer 3

Baked Lemon Chicken
One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
Kosher salt and freshly ground black pepper
Flour for dredging
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Peel of half a lemon, white pith removed, cut into very thin strips
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary leaves
1 tablespoon honey
1/4 cup freshly squeezed lemon juice
1 cup chicken broth, homemade or canned low-sodium

Preheat the oven to 400 degrees F.
Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve.
Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.

:)