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

Classic Lemon Chicken
Ingredients
2 lemons
4 chicken cutlets
Salt and pepper
Flour, for dredging
6 tablespoons extra-virgin olive oil
6 tablespoons butter
2 cloves garlic, peeled
16 caper berries
10 large green olives
1/2 cup dry white wine
1 cup chicken stock or broth
2 tablespoons chopped Italian parsley

Directions
Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside. Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many chicken cutlets into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove chicken and drain on paper towel.
When done with the chicken, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley
and swirl into sauce. Divide chicken onto separate plates. Spoon the sauce over, and add the caper berries and olives around chicken.

:)

Answer 2

LEMON CHICKEN

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

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

I like to boil a couple of chicken breasts in lemon juice with a touch of balsamic vinnagrette. Then put lemon rines on top, salt and pepper it to taste, then garnish with some rosemary. Put some lemon pepper on it, and then use the leftover sauce to pour over the noodles. It's not a great recipe, but it works for something quick. You can always add cream cheese or sour cream to the leftover sauce for more substance, but it is good with or without. My girlfriend is publishing cookbooks right now, and she "likes" my recipe, but won't include it in her latest book.

Answer 4

Slow Cook Lemon Chicken:
1 broiler fryer,cut up,31/2lbs chic pieces
1 tsp dry crumbled oregano leaf
2 gloves garlic-minced
2 tlbsp butter
1/4 c dry sherry and chic broth
3 tlbsp of lemon juice
salt and pepper to taste
Wash chic pat dry,season with salt and pepper;sprinkle half of garlic and oregano over chic;melt butter in frying pan and brown chic,add sherry and broth to frying pan stir;pour into slow cooker,cover and cook on low for 7 to 8 hrs,add lemon juice last hr,skim fat from juices and pour into serving bowl( thicken juices if disired)

Answer 5

did you check out kraftfoods.com? that sounds really good! let me know and good luck!

Answer 6

well google it or try bettycrocker.com