Lemon Chicken Recipe?

Question

Does anybody out there have a great lemon chicken recipe?

I also once saw a lemon chicken recipe made with lemon curd, anyone have that recipe too?

Thanks guys!!!

Answer 1

hi i use pinapple juice1/2 a pint and lemon juice from 3-4 lemons mixed together and thickened with a little cornflour, makes a lovely sweet but tangy sauce to add to your chicken,

Answer 2

I think that if you use lemon curd it tends to sweeten the chicken horribly. what you could do is when you roast a whole chicken season it with salt and pepper and what ever else you fancy then drizzle olive oil mixed with a little lemon juice (a little more than a teaspoon). peal and cut some lemons and roast them with the chicken but take them out say 20 mins in otherwise all you will taste is lemon...

Answer 3

Try the following

Spicy lemon chicken
25g/1oz butter, softened
Pinch ground cumin
Pinch ground coriander
Pinch ground turmeric
1 tbsp fresh coriander, chopped
pinch ground ginger
4 spring onions, chopped
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
4 chicken breasts, skinned, boned and sliced thinly into strips
20ml/4tsp crunchy peanut butter
20ml/4tsp lemon juice
1 tbsp mango chutney
salt and pepper
120ml/4fl oz Greek yoghurt or fromage frais
4 slices white bread

Method
1. Combine the butter with the cumin, ground coriander, turmeric, fresh coriander and ginger. Put three quarters into a frying pan.
2. Heat the spiced butter and add the spring onions, peppers and chicken. Fry quickly for 2-3 minutes.
3. Add the peanut butter, lemon juice, chutney and seasoning. Simmer together for a further 5 minutes until the chicken is cooked.
4. Add the yoghurt and heat through without boiling.
5. Meanwhile toast the bread on one side then spread the untoasted side with the reserved spiced butter and grill until brown.
6. Cut into triangles and arrange around the chicken to serve.

or Lemon chicken
450g/1lb chicken breasts, no skin or bone - cut into strips
1 egg white
2 tsp cornflour
good pinch salt
sesame oil
250ml/8fl oz groundnut oil
3 lemons, juice and zest
85ml/2fl oz chicken stock
1 tbsp sugar
1 tbsp light soy sauce
splash of dry sherry
1 clove garlic, crushed
1 red chilli, finely chopped
1 tsp cornflour or arrowroot - mixed with water
small bunch spring onions, shredded
seasoning

Method
1. Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.
2. Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard.
3. Wipe the wok clean and make the sauce. Add the stock, lemon juice, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly.
4. Add a little sesame oil as final seasoning and serve scattered with spring onions

Answer 4

While I was living in Michigan I feel in love with this soup that they seem to serve everywhere. It is a Lemon Rice Chicken soup. I was leery of it at first, but pleasantly surprised. 8 cups chicken broth 1/2 cup fresh lemon juice 1/2 cup shredded carrots 1/2 cup chopped onion 1/2 cup chopped celery 6 tablespoons chicken soup base 1/4 teaspoon ground white pepper 1/4 cup margarine 1/4 cup all-purpose flour 1 cup cooked white rice 1 cup diced, cooked chicken meat 16 slices lemon 8 egg yolks Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Answer 5

Lemon Chicken
Serves: 6

2 whole chicken breasts (about 2 pounds)
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1/4 teaspoon white peppers
1 teaspoon finely chopped ginger root
1 tablespoon cornstarch
Water
Vegetable oil
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chicken broth
1/4 cup sugar
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons vinegar
1 tablespoon vegetable oil
1 teaspoon dark soy sauce
1 teaspoon finely chopped garlic
1/2 lemon thinly sliced


Remove bones and skin from chicken breasts; cut each chicken breast lengthwise into fourths. Place chicken in a shallow dish. Mix egg, 2 teaspoons cornstarch, 1 teaspoon salt, the white pepper and gingerroot. Pour egg mixture over chicken, turning chicken to coat all sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Mix 1 tablespoon cornstarch and 1 tablespoon water.

Heat vegetable oil (1 1/2 inches) in wok to 350°. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces, one at a time, into batter to coat all sides. Fry 2 pieces at a time 3 minutes or until light brown; drain on paper towels.

Increase oil temperature to 375°. Fry all the chicken 2 minutes or until golden brown, turning once, drain on paper towels. Cut each piece crosswise into 1/2-inch pieces, using a very sharp knife; place in a single layer on heated platter.

Heat broth, sugar, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the soy sauce and garlic to boiling. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken; garnish with lemon slices and, if desired, maraschino cherries or cilantro.

6 servings

**There are a number of different Lemon Chicken recipes in the Chinese repertoire. This popular version develops an intense lemony flavor without lengthy marinating. After frying, you can refrigerate the chicken for 24 hours if you choose. Make the sauce ahead, too, if it's more convenient. Just before serving, heat oil to 375° and fry chicken, turning once or twice, for about 2 minutes. Reheat sauce to boiling and serve over chicken.

Answer 6

I make my lemon chicken by putting chicken breast in a caserol dish and adding butter to the pan and topping it with lemon pepper seasoning it taste really good.

Answer 7

Cook some chicken, then put half a lemon on the plate next to it - Voila!

Answer 8

try this for size... lots of butter in the chickens hole with a whole lemon cut in half put some stuffing in there as well and the flavours will sore through the chicken when it is been cooked. and if it dosent work you can always use it as an air freshener.

Answer 9

Lemon Chicken

2 1/2 cups chicken stock
2 tablespoons ginger
1 lemon juice
1/4 lemon rind and pulp
4 chicken breasts

Simmer lemon stock for five minutes. Then poach chicken breast in stock.



Lemon Chicken
4 skinless, boneless chicken breast halves (1 pound, 4 ounces)
1/4 teaspoon pepper
1 tablespoon butter or margarine
1 can (10 3/4 ounces) reduced-fat cream of chicken soup
Grated peel and juice of 1 large lemon
1 can (14 1/2 ounces) mixed peas and diced carrots, drained
2 tablespoons chopped fresh parsley or dill

Preparation:

Sprinkle chicken on both sides with pepper. In large nonstick skillet over medium-high heat, melt butter. Add chicken and cook 3 minutes per side, until well browned and no longer pink in the center. Add soup, lemon peel and juice, and stir to mix with the pan drippings. Reduce heat to medium-low, cover and simmer 5 minutes, stirring 2 or 3 times. Stir in vegetables and parsley; cover and simmer 2 to 3 minutes longer until heated through.


Lemon Chicken with Vegetables
* 4 skinless, boneless chicken breast halves (1 pound, 4 ounces)
* 1/4 teaspoon pepper
* 1 tablespoon butter or margarine
* 1 can (10 3/4 ounces) reduced-fat cream of chicken soup
* Grated peel and juice of 1 large lemon
* 1 can (14 1/2 ounces) mixed peas and diced carrots, drained
* 2 tablespoons chopped fresh parsley or dill
Sprinkle chicken on both sides with pepper. In large nonstick skillet over medium-high heat, melt butter. Add chicken and cook 3 minutes per side, until well browned and no longer pink in the center. Add soup, lemon peel and juice, and stir to mix with the pan drippings.

Reduce heat to medium-low, cover and simmer 5 minutes, stirring 2 or 3 times. Stir in vegetables and parsley; cover and simmer 2 to 3 minutes longer until heated through.

Lemon Chicken

6 chicken thighs, cut up into pieces or equivalent chicken breasts
1/2 c. flour -- mixed with 1 tsp. salt
1 tsp. balsamic vinegar
3 tbs. catsup
3 tbs. brown sugar
6 oz. frozen lemonade concentrate
2 tbs cornstarch, mixed w/ 1/4 c. water

Dredge the chicken in flour mixed w/ salt. Shake off excess and brown in a hot
skillet. Remove chicken and put in crock pot. Mix the lemonade, brown sugar,
vinegar (use regular if you prefer) and catsup and pour over the chicken. Cook
on high 3-4 hr.When ready to serve, remove the chicken to a warm platter and
thicken sauce (if needed) w/ the cornstarch/water solution and serve along w/
chicken

Answer 10

I have several lemon chicken recipes. I usually marinate the chicken in freshly squeezed lemon juice and olive oil in a Zip Lock bag for a couple of hours and then bake it in the oven. However, one of my favorites is chicken in lemon sauce.

Chicken in Lemon sauce

4 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
1/4 teaspoon black pepper
2 tablespoons butter
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup sliced green onions
Lemon slices

Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4 inch thick.

In a shallow dish stir together flour and black pepper. Coat chicken with flour mixture, shaking off any excess.

In a large skillet heat butter over medium heat. Add chicken and cook for 4 to 6 minutes or until chicken is no longer pink, turning once. Remove from skillet; cover and keep warm.

In a small bowl stir together chicken broth, lemon juice, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions.

Top chicken with lemon slices. Spoon sauce over chicken.

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Another family favorite using lemon curd:

Lemon and Sesame Chicken

4 boneless, skinless chicken breasts
1 egg white
2 tablespoons sesame seeds
2 tablespoons vegetable oil
1 onion, sliced
1 tablespoon brown sugar
finely grated lemon peel and juice of 1 lemon
3 tablespoon lemon curd
7-ounce can water chestnuts, drained
lemon peel, to garnish

Place the chicken breasts between 2 sheets of plastic wrap and lightly pound with a meat mallet to flatten. Slice the chicken into thin strips.

Whisk the egg white until light and foamy. Dip the chicken strips into the egg white, then coat in the sesame seeds.

Heat the oil in a wok and stir-fry the onion for 2 minutes until softened. Add the chicken to the wok and stir-fry for 5 minutes, or until the chicken turns golden.

Mix the sugar, lemon peel, lemon juice, and lemon curd and add to the wok. Allow it to bubble slightly.

Slice the water chestnuts thinly, add to the wok and cook for 2 minutes. Garnish with lemon peel.

I serve this over rice.


If you want to make your own lemon curd:

1 cup sugar
2 tablespoons cornstarch
3 teaspoons finely shredded lemon peel
6 tablespoons lemon juice
6 tablespoons water
6 beaten egg yolks
1/2 cup butter

In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.

Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more.

Remove from heat. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. The curd can also be frozen for later use.