Lemons and Chicken, anyone got nice recipe ideas???

Answer 1

lemon chicken is really good

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.
Make noodles, rice or baked potatoes to soak up the lemony sauce.

Fresco Marinated Chicken

Instant onion soup mix
1/3 cup water
1/4 cup olive oil
1 tsp lemon juice or vinegar
4 boneless chicken breasts
Garlic to taste

Mix all but the chicken. Pour 1/2 cup marinade over meat and
refrigerate up to 3 hours (reserve the rest of the marinade for
grilling). Grill or broil chicken, brushing with extra marinade until
done.


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.


Sesame Chicken with Mustard Sauce
1-1/2 cups buttermilk
2 Tbs. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. soy sauce
1/2 tsp. oregano
2 garlic cloves, minced (1 tsp.)
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
2 cups dry bread crumbs
1/2 cup sesame seeds
1/4 cup butter or margarine, melted
1/4 cup shortening, melted
SAUCE:
1-1/2 cups prepared mustard
1-1/2 cups plum jam
4-1/2 tsp. prepared horseradish
1-1/2 tsp. lemon juice

In a large ziploc bag, combine buttermilk, lemon juice,
Worcestershire sauce, salt, pepper, paprika, soy sauce, oregano and
garlic; mix well. Add chicken and turn to coat. Seal or cover and
chill for 8 hours or overnight, turning occasionally. Drain and
discard marinade. In a shallow dish, combine bread crumbs and sesame
seeds. Dredge the chicken in the crumb mixture. Place in a greased
13X9 baking dish. Combine butter and shortening; drizzle over
chicken. Bake, uncovered, at 350 for 35-40 minutes or until juices
run clear. Meanwhile, combine sauce ingredients in a saucepan; heat
through. Serve with the chicken.


Chicken Gyros with Dill Sauce

1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste
1.. In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1
teaspoon lemon juice. Season with salt and pepper. Set aside.
2.. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add
chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté until browned and
cooked through, about about 5 minutes. Transfer to a bowl.
3.. Add 1 tablespoon oil to skillet and sauté onions until golden brown,
about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon
lemon juice. Stir until heated through, about 2 minutes.
4.. Top pita rounds with chicken mixture. Spoon dill sauce over chicken and
serve. This sandwich is folded in half and eaten. Pass the extra sauce, as
desired.
Serves 4.

Answer 2

Get chicken fillets place in a dish take two lemons cut the first one in half and squeeze the juice over the chicken.
With the other lemon first grate the zest over the chicken and then slice the lemon and place all over the chicken.
Then take a little bit of honey and pour all over the chicken.
Put foil over the dish and put in the fridge over nite and let it marinade.
When your ready to cook it, it will be Delicious.

Answer 3

Hi, Grilled Chicken with Lemon Sauce:

Grill the chicken,
Make a Basic White Sauce add the Rind of two Lemons cook for a couple of minutes

Slice the Chicken when cooked, layer on a plate pour over the sauce, serve with either your favorite veggies or a green side salad & crusty bread

Answer 4

Lemon Butter Chicken

6 boneless, skinless chicken breast halves
Dijon mustard
Dry bread crumbs
Juice and rind from one large lemon
1 tsp. salt
1 stick *butter* (do not substitute oil, margarine, or anything else or the recipe won't turn out)
1 box fettuccine

Brush both sides of chicken breasts liberally with mustard and coat in bread crumbs. Place chicken in 13 X 9 pan.

Melt butter, lemon juice, lemon rind and salt over low heat until butter is melted. Pour over chicken breasts and bake uncovered in a preheated 375 degree oven for 45 minutes, basting twice during cooking

15 minutes before chicken is done, cook pasta according to box directions. Drain well and return to pot. Remove chicken from oven and place breasts on serving plates. Scrape lemon/butter sauce and all the crunchy brown bits (THIS is why you need the butter :)) into pasta. Toss well and serve.

Answer 5

If it's a whole chicken you could do Jamie Oliver's best roast chicken.

Slice the zest off the lemon and mix with half a pat of butter along with some thyme and pancetta (or bacon if you don't have any). Rub the mixture underneath the skin of the chicken and place the de-zested lemon inside the chicken cavity and roast. Delicious!

Answer 6

Get some chicken breasts or tenderloins, dip them in an egg wash and then italian seasoned bread crumbs. Cook them in a skillet then turn the heat to low, add sliced lemons, cover, and let the whole thing simmer together a while.

I usually do it where, after I've cooked the chicken, I put everything together in a pan of wild rice.

You can serve it with roasted lemons and a sprig of rosemary for garnish.

Answer 7

try this its delicious - get the juice of 2 lemons, 1 whole chicken , 2 large onions, 4 cloves of garlic, and 4 large tablespoons of dijon (french) mustard., 3 large tablespoons of olive oil . Salt and black pepper to taste,pinch of thyme or mixed herbs.
Combine all the ingredients in a bowl, cut up the chicken into peices - put in a baking tray and bake for about 30-40mins in the oven or until the juices of the chicken run clear when pierced- delicious

Answer 8

Ooooh, I have a LOVELY lemon and chicken recipe, it sounds a bit complicated but its not really.

Cut chicken breasts into small chunks,
fry in a mix of butter and oil (about 1 teaspoon of each)
when cooked, remove from heat and keep warm
keep the pan on the heat and add 1 cup chicken stock (iuse an oxo cube in a cup of hot water)
the juice of one and a half to two lemons (depending on size)
and a good dessert spoon full of dried parsley
stir until slightly reduced
put chicken back in pan and heat through until thouroughly coated

Serve with rice and green beans (or whatever takes your fancy)

I know its not very specific, but its one of those recipes I picked up from my Mum and have kind of adapted for myself! Honestly, it is a lovely, relatively healthy meal.

Answer 9

Hi,

Here's a good recipe for an asian style lemon chicken. There is also another couple of recipes on this website that allows you to change it according to your taste buds. There is also some guidance from a video, and explained by a professional chef.

Enjoy!

Answer 10

take a whole chicken or just parts whole chicken better rub it in oil, squeeze lemon all over it and put lemon pieces inside chiken and rub basil and garlic all over it roast it in the overn at 350 for about 1 to 1 and a half hours covered, a lid or tin foil and just at the end take the cover off so chicken gets nice and brown really good

Answer 11

if its a whole chicken,get some butter and get it rubbed in right under the skin,slice the lemon really thinly and put them under the skin also,slice some garlic and make little slices in the chicken,pop the sliced garlic in the incisions,season with salt and pepper and squeeze lots of juice on top,wrap in foil and cook as normal,when serving,squeeze more lemon over..delicious