Recipe for Lemon Chicken?

Question

A long time ago I had a recipe for lemon chicken that involved lemon juice, brown sugar, frying and baking. Does anyone have a recipe that seems similar somewhat?

Answer 1

Lemon Chicken

INGREDIENTS
6 skinless, boneless chicken breast halves
2 cups fresh lemon juice
1 cup all-purpose flour
1 1/2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
1/2 cup vegetable oil
1/3 cup light brown sugar
1/4 cup chicken broth
6 slices lemon
1/2 cup finely minced fresh parsley

DIRECTIONS
To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.

Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag. Add chicken breasts one at a time, seal bag and shake to coat evenly.

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.

Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.

Answer 2

* 1/3 cup Flour, seasoned with paprika, salt, and pepper
* 2 lemons
* 2 teaspoons Brown sugar
* 1 cup Chicken broth
* 4 boneless chicken breast halves, skinned
* 1 tablespoon Shortening


Dust the chicken with the seasoned flour. Put shortening in fry pan and brown the chicken. Arrange in a greased casserole . Grate the peel of one lemon, then juice it; set aside. Sprinkle the breasts with brown sugar. Sprinkle lemon peel over the chicken. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice. Pour 1 cup chicken broth into the skillet; stir with the pan drippings then pour over the casserole.
Cook at 375 degrees for about 50 minutes. Serve lemon chicken over wild rice.
Serves 4.

Answer 3

This one sounds like what you're looking for:
http://www.dianaskitchen.com/page/casserole/cass15.htm

Betty's Lemon Chicken
1/3 cup Flour, seasoned with paprika, salt, and pepper
2 lemons
2 teaspoons Brown sugar
1 cup Chicken broth
4 boneless chicken breast halves, skinned
1 tablespoon Shortening








Dust the chicken with the seasoned flour. Put shortening in fry pan and brown the chicken. Arrange in a greased casserole . Grate the peel of one lemon, then juice it; set aside. Sprinkle the breasts with brown sugar. Sprinkle lemon peel over the chicken. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice. Pour 1 cup chicken broth into the skillet; stir with the pan drippings then pour over the casserole.
Cook at 375 degrees for about 50 minutes. Serve lemon chicken over wild rice.
Serves 4.

Answer 4

Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.

Answer 5

INGREDIENTS:
2 tablespoons dry sherry
4 green (spring) onions, chopped
1 piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 celery sticks, sliced
125g (4oz) button s, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying
PREPARATION:
Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan.
Add the celery, s, and the green pepper.
Stir-fry for one minute.
Add the chicken and marinade, then cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.
Reprinted with permission from Stuart Blair, who has a very good Chinese recipes site.

STEAMED LEMON CHICKEN
INGREDIENTS:
4 -5 boneless chicken , cut into bite-size pieces
2 slices minced ginger
4 tablespoons fresh lemon juice
Marinade:
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon brown sugar
Garnish:
Green Onion (Spring onions, scallions)
Lemon wedges
PREPARATION:
Combine the marinade ingredients. Place the chicken in a bowl with the lemon juice. Add the marinade ingredients and sprinkle the ginger pieces over the chicken.

Marinate the chicken for about 20 minutes.

Steam the chicken.
If using the wok to steam the chicken, place the chicken on a steamproof dish and pour the marinade ingredients over it. Steam the chicken for about 40 - 45 minutes (until the chicken turns white).

If using a commercial steamer, prepare according to the steamer directions. Depending on the type of steamer, you may not be able to pour the marinade over the chicken before steaming. If that is the case, reserve the marinade and steam the chicken according to the manufacturer's instructions. Bring the reserved marinade to a boil and pour over the chicken just before serving.

Serve hot with rice and stir-fried dried s. Garnish with green onion and lemon wedges.

VIETNEMISE LEMON CHICKEN
INGREDIENTS:
1 pound boneless chicken, cut into large cubes
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
2 garlic cloves, finely minced
1 teaspoon oil
1/2 teaspoon cornstarch
2 scallions, finely sliced
3 tablespoons lemon or lime juice
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoons lemon or lime zest, grated
12 bamboo skewers, soaked in water for at least 10 minutes
Sweet and Sour Fish Sauce (See Link in Directions for Recipe)
Garnish:
bean sprouts
basil sprigs
mint sprigs
PREPARATION:
Marinate chicken in a mixture of honey, salt, pepper, sugar, garlic, oil, cornstarch, scallions, lemon or lime juice, fish sauce and oyster sauce. Set aside for 15 minutes. Add grated lemon or lime zest.

Thread marinated chicken onto skewers, leaving two inches free at each end and place on a baking sheet.
Heat oven to 375 degrees and bake about 20 minutes until chicken is medium-rare. Turn oven to broil and broil chicken until brown. Do not overcook. Serves 4.

To Serve: Serve with rice vermicelli and Sweet and Sour Fish Sauce. Can also be served with rice. Garnish with bean sprouts, basil, and mint.

Answer 6

Try foodnetwork.com for all of your cook in needs. It is the best resource. So much more rely able than Yahoo! Answers.