Lemon Chicken Recipe?

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Posted by bensgirl

we used to make lemon caper chicken at least 1x a week, we were terribly addicted to it! if you like capers, its super easy to do. just wrap the chicken, lemon juice and capers in foil and cook in the oven. we used to do it with asparagus (in foil too) and it was fantastic!

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that sounds so good, how much lemon juice?

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Posted by Future_Farrell

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Posted by bensgirl

we used to make lemon caper chicken at least 1x a week, we were terribly addicted to it! if you like capers, its super easy to do. just wrap the chicken, lemon juice and capers in foil and cook in the oven. we used to do it with asparagus (in foil too) and it was fantastic!

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that sounds so good, how much lemon juice?

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i don't think we ever really measured. just enough for it to get absorbed into the chicken....maybe a tablespoonish?? also, i forgot to say...poke holes in the chicken so the lemon juice seeps into it.

now i want lemon chicken for dinner too!

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Posted by bensgirl

we used to make lemon caper chicken at least 1x a week, we were terribly addicted to it! if you like capers, its super easy to do. just wrap the chicken, lemon juice and capers in foil and cook in the oven. we used to do it with asparagus (in foil too) and it was fantastic!

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When you wrap in foil, do you put it in a dish or just right on the rack? Iam wondering if it will leak?

Chicken Francese

Ingredients:
4 skinless, boneless, chicken breasts (about 1.5 lbs)
All-purpose flour, for dredging
Kosher salt & freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Instructions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts w/ a flat meat mallet, until they are about 1/4 inch thick.

Put some flour in a shallow platter and season w/ a fair amount of salt and pepper, mix w/ a fork to distribute evenly.

In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.

Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlers to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan an cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce sauce slightly.

Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.

Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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Posted by MikeandJess

Chicken Francese

Ingredients:
4 skinless, boneless, chicken breasts (about 1.5 lbs)
All-purpose flour, for dredging
Kosher salt & freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Instructions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts w/ a flat meat mallet, until they are about 1/4 inch thick.

Put some flour in a shallow platter and season w/ a fair amount of salt and pepper, mix w/ a fork to distribute evenly.

In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.

Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlers to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan an cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce sauce slightly.

Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.

Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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This looks fantastic thank you!

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Posted by emomma17

This looks fantastic thank you!

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You're welcome! I made it last night actually, but with tilapia, not chicken

Ok mine is similar to Mike and Jess but I doctor it up with some yummy things!

Chicken (I get the thinly sliced kind or you can poun thin)
chicken broth
1 can artichoke hearts (canned, not marinated)
1 can capers (in olive section)
1 lemon sliced thin with skin on
1 juice of a lemon
1 jar sundried tomatoes (optional)
1 package of fresh mushrooms
1 cup cooking wine or dry wine
butter
olive oil
dash salt
dash pepper
dash parmesan

Heat olive oil and 1/2 stick butter in frying pan or electric skillet

Whip egg, salt, pepper, parmesan in a bowl. Dredge chicken in flour and then egg mixture and fry until golden. Remove from heat, drain oil and keep warm in oven.

Now...you can leave the oil that is in there or start over. I like to wipe the pan clean and start over. I start with oil, 1/2 stick butter and saute mushrooms for a few minutes. Add chicken broth, lemon juice, wine, artichoke hearts, capers, lemons, sundried tomatoes and then bring to a boil and simmer for 10+ minutes, until everything is tender.

In a pyrex layer chicken in the bottom and then veggie mixture and broth on top. Enjoy! It is DELICIOUS! ITs my MIL recipe and one of DH's favs.

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Posted by Jenn04

Ok mine is similar to Mike and Jess but I doctor it up with some yummy things!

Chicken (I get the thinly sliced kind or you can poun thin)
chicken broth
1 can artichoke hearts (canned, not marinated)
1 can capers (in olive section)
1 lemon sliced thin with skin on
1 juice of a lemon
1 jar sundried tomatoes (optional)
1 package of fresh mushrooms
1 cup cooking wine or dry wine
butter
olive oil
dash salt
dash pepper
dash parmesan

Heat olive oil and 1/2 stick butter in frying pan or electric skillet

Whip egg, salt, pepper, parmesan in a bowl. Dredge chicken in flour and then egg mixture and fry until golden. Remove from heat, drain oil and keep warm in oven.

Now...you can leave the oil that is in there or start over. I like to wipe the pan clean and start over. I start with oil, 1/2 stick butter and saute mushrooms for a few minutes. Add chicken broth, lemon juice, wine, artichoke hearts, capers, lemons, sundried tomatoes and then bring to a boil and simmer for 10+ minutes, until everything is tender.

In a pyrex layer chicken in the bottom and then veggie mixture and broth on top. Enjoy! It is DELICIOUS! ITs my MIL recipe and one of DH's favs.

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OOH I love sundried tomatoes! I am printing these out, thanks girlies.

I found another one in my recipe file, it's not a francaise


Lemon mushroom chicken cutlets

Ingredients

1 lemon
1/2 cup white wine
cornstarch and cold water (to thicken the sauce)
package of boneless chicken breasts
2 eggs
about 1/2 cup of bread crumbs
1 package sliced mushrooms
3 Tbs butter
1 chicken bullion cube

Directions

Preheat oven to 350

Dip the chicken cutlets in egg and breadcrumbs, bake in preheated oven for 25-30 minutes depending on the thickness of the cutlets.

squeeze the lemon juice into a bowl, you can even use a little less, depending on how much lemon flavor you want, 1 lemon will be very lemony. Mix in the white wine

Mix the cornstarch and cold water and stir, add a little bit at a time to the lemon mixture until it becomes a little cloudy

Heat butter in large frying pan/skillet, when it's melted add the mushrooms, stir until they're almost all brown (5-10 min)

Add the chicken to the pan with the mushrooms, try to get the chicken touching the bottom of the pan, with the mushrooms on top.

Pour lemon mixture over the chicken in the pan and throw in the chicken bullion cube

Cover and simmer for 10-15 minutes

* If you want more sauce you can add some chicken broth when you add the white wine, probably about 1/4 - 1/2 cup

NOW I WANT LEMON CHICKEN!!!!!!