does anyone know how to make lemon chicken? and could u please write down the ingredients? thank u :)?

Answer 1

Easy Lemon Chicken
4 boneless, skinless chicken-breast halves

1/2 C. lemon juice

1/2 C. thinly sliced onion

1/8 t. dried oregano

1/4 C. white wine

1 T. grated lemon zest

1/8 t. ground black pepper

1/8 t. paprika

In a mixing bowl, combine chicken with lemon juice, onion, oregano, wine or vinegar, lemon zest and pepper. Cover and marinate 4 hours in refrigerator.

Preheat oven to 275°F. Place chicken in an ovenproof dish and cover with marinade. Sprinkle with paprika.

Bake, covered, for 15 minutes, then raise temperature to 350°F. and bake uncovered for an additional 10 minutes.

Makes 4 servings.

Yummy!

Answer 2

Tarragon Chicken with Lemon From Food Network Kitchens





1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

Preheat the oven to 375 degrees F.
Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.

Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.

In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.

Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Answer 3

Slow Cooked Lemon Chicken

A slow cooker lemon chicken recipe, made with chicken and lemon juice, along with oregano and garlic.
INGREDIENTS:
1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces
1 teaspoon crumbled dry leaf oregano
2 cloves garlic, minced
2 tablespoons butter
1/4 cup dry wine, sherry, broth or water
3 tablespoons lemon juice
Salt and pepper
PREPARATION:
Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano over the chicken. Melt butter in frying pan and brown chicken on all sides. Transfer chicken to crockpot.

Sprinkle with remaining oregano and garlic. Add wine or sherry to frying pan, stir to loosen brown bits; pour into slow cooker.
Cover, cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour. Skim fat from juices and pour to a serving bowl; thicken juices, if desired. Serve chicken with juices. Serves 4.

Answer 4

If you are looking for a great chicken dish, this has to rate in the Top 10. I've never run into anyone who didn't just love it.

Ingredients
3 whole chicken breasts
(skinned, boned)
1/2 tsp sesame oil
1 egg white
3/4 cup sugar
1 tbsp cornstarch
1/4 cup white vinegar
lemon rind, grated
1/4 cup chicken stock
1 carrot, cleaned
1 green onion, cleaned
1/4 cup green pepper
(cut thin)
1/4 cup pineapple, drained
3/4 cup cornstarch
1/2 tbsp lemon extract
oil for deep frying


Procedure
Combine sesame oil and egg white in bowl, add chicken and set aside.
Combine sugar, 1 Tbsp cornstarch, vinegar, lemon rind and lemon juice in pan.
Bring to boil, stirring.
Add chicken broth and return to boil.
Cut carrot into 2 inch slices, then slice very thin.
Cut green onion into thin slices.
Add carrot, green onion, green pepper and pineapple chunks to sauce.
Bring to boil and set aside.
Heat the oil for frying.
Dip the chicken pieces into the 3/4 cup cornstarch and shake off excess.
Cook in the oil for about 10 mins. or till done and coating is crisp.
Place chicken on flat surface and cut crosswise into 1-2 inch lengths.
Arrange on serving platter, heat sauce, add lemon extract and pour over chicken.
Best served with rice.
I also use boned thighs if you prefer a dark meat flavor.
Good Cookin',
Ryan BAiley

Answer 5

Buy a hen.. Name it mildred... Feed it on only Organic or homemade fizzy cola bottles..
Wash her with lime and lemon juice twice a week..
When fat and plump.. Take her to your local butcher..
Cook on gas mark 6 for 45 minutes..
Compliment with roast potatoes and veg..

No imaginary chickens were harmed in the making of this post...

Answer 6

chicken breasts
3 cloves chopped garlic
1 tsp thyme and rosemary
juice of two lemons
olive oil

Marinate the above ingredients for as little as 30 minutes or as long as 24 hours...grill, saute, bake, or broil and enjoy.

Answer 7

i use campbells box lemon chicken with rice it is the best!

Answer 8

Here are a few sites to check out.

Answer 9

go there its a great cooking site!!


http://www.kraftfoods.com/kf/ff/feature/rbe