recipe for lemon chicken?

Question

how can i make lemon chicken that has the yellow jelly on it? i always buy it from the restaurant and want to make some like it. would i have to lighty fry the chicken first?
anything quick and easy is appreciated. would i have to use lemon pie filling? i want this as quick as possible without having to use a lot of my pans.

Answer 1

This one is syrupy - I think it may be what you're looking for. It's also delicious and fairly simple!

Lemon Butter Glazed Chicken Recipe

Ingredients:
4 Chicken breast, boneless, skinless
3 teaspoons Butter
3 teaspoons Water
1 teaspoon Lemon juice
1 1/2 teaspoon Chicken bouillon mix
1 Chopped parsley
1 Lemon slices


Directions:

Coat chicken in a small amount of flour, shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and saute each side until lightly browned. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.

This recipe should serve 4

Answer 2

LEMON GINGER BAKED CHICKEN 24 chicken quarters Marinade: 1 1/4 cups lemon juice (may use reconstituted but fresh is better) 1/3 cup fresh ginger, finely minced 1/4 cup fresh parsley, chopped 1/2 cup peanut or olive oil 1 1/2 teaspoons granulated garlic (or one whole head fresh) 1 teaspoon Bell's Seasoning or rubbed sage 1/3 teaspoon red pepper flakes 1 1/2 teaspoons salt 1 1/2 teaspoons black pepper 1 teaspoon paprika To prepare marinade, combine all ingredients in a blender except chicken quarters. Remove all excess skin and fat from chicken. Pour marinade over each of the chicken quarters to evenly coat until no marinade remains. Place in a large sized (2 1/2 gallon Hefty Zipper) plastic bag and marinate three to five hours under refrigeration. When ready to prepare, pre-oven to 375°F (350° convection). Remove chicken from marinade and discard any remaining marinade. Bake chicken for 30 to 40 minutes or until chicken is browned well. (Internal temperature should read 165°F. When using an instant read thermometer be sure not to touch bone when taking temperature.) Place one serving (one chicken quarter) on individual serving dishes and sprinkle center of chicken with a small amount of paprika. Garnish with slices of lemon and a sprig of curly parsley. Recipe may be halved (12 servings) or quartered (6 servings).

Answer 3

Zesty Lemon Chicken Cutlets
This recipe serves: 4


1 pound chicken cutlets
salt to taste
freshly ground black pepper
1/4 cup flour
1 tablespoon olive oil
1 cup low-sodium chicken broth
1 teaspoon finely chopped garlic
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons capers



1. Season the chicken cutlets with salt and pepper and dredge them in flour.
2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on each side, about 2 minutes per side. Transfer the chicken to a platter and keep warm.

3. Add the stock and garlic to the skillet, bring the stock to a boil and reduce it by half. Add the lemon juice, lemon zest, parsley and capers. Simmer for 30 seconds and pour the sauce over the chicken. Serve immediately.

Serving Size: 2 cutlets


Number of Servings: 4
Per Serving
Calories 195 Carbohydrate 8 g
Fat 5 g Fiber 1 g
Protein 28 g Saturated Fat 1 g
Sodium 294 mg

Answer 4

Lemon Chicken

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Answer 5

Lemon Chicken
When life gives you lemons, make lemon chicken! Enjoy flavorful chicken with a lemon twist that's ready in minutes.


Prep Time:5 min
Start to Finish:25 min
Makes:8 servings


Lemon Chicken

8 boneless skinless chicken breast halves (2 1/2 pounds)
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slice, if desired


1. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
2. Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Serve chicken topped with juice mixture, nuts and lemon slices.

Answer 6

Baked Lemon-Garlic Chicken with Bell Peppers:

Sauce:
3/4 cup fresh lemon juice (about 6 lemons)
3/4 cup fat-free Italian dressing
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced

Chicken:
2 cups (1/4-inch) red bell pepper strips
1 cup (1/4-inch) green bell pepper strips
1 cup (1/4-inch) yellow bell pepper strips
3 chicken breast halves (about 1 1/2 pounds)
3 chicken leg quarters (about 1 1/2 pounds)
12 (1/8-inch-thick) slices lemon (about 1 lemon)
Cooking spray

To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 cup sauce.

To prepare the chicken, combine remaining 1 cup sauce, bell peppers, and chicken in a large bowl, and toss to coat. Cover chicken mixture, and refrigerate for 4 hours or overnight.

Preheat oven to 400°.

Remove chicken from bowl, and discard the sauce. Loosen the skin from the breast halves and leg quarters by inserting fingers, gently pushing between the skin and meat. Insert 2 lemon slices under loosened skin of each chicken piece. Place the chicken pieces, loosened skin sides up, on a broiler pan coated with cooking spray. Spread the bell peppers on broiler pan around chicken. Bake at 400° for 50 minutes or until the chicken is done. Remove the skin from the chicken. Arrange chicken and bell peppers on a platter, and keep warm.

Place 1/2 cup chilled sauce in a small saucepan, and cook over medium heat 3 minutes or until warm. Pour warm sauce over the baked chicken and bell peppers.

Yield: 6 servings (serving size: 1 chicken piece, 1/3 cup bell peppers, and about 1 tablespoon sauce)

Answer 7

http://allrecipes.com/Recipe/Lemon-Chicken/Detail.aspx

that might help