Season chicken breasts generously with garlic powder
Melt butter with seasonings and lemon juice.
Panfry both sides until done.
This works for both fish and chicken fillets.
Brown chicken in a skillet in a small amount of oil.
Add sliced mushrooms and green onions.
Mix soup with water.
Add lemon juice and grated lemon peel.
Add to chicken; simmer until chicken is done, about 1/2 to 3/4 hour.
Serve with Rice-A-Roni chicken fried rice with almonds.
In skillet, in hot oil, cook chicken 10 minutes or until brown on both sides.
Combine soup and milk, stir in lemon juice and pepper. Pour over chicken; top each chicken piece with a lemon slice.
Reduce heat to low.
Cover and simmer 5 minutes or until chicken is fork-tender, stirring occasionally.
Serve with rice and vegetables, yields 4 servings.
olling pin, gently pound the chicken between sheets of cling-wrap
Place each chicken breast in the center of a 12-inch square piece of aluminum foil.
Fold sides of foil up so the lemon juice won't run out.
Halve the lemons and squeeze the juice of 1/2 lemon over each chicken breast, then sprinkle each with 1/4 teaspoon tarragon and black pepper.
(I also add 1/2 to 1 teaspoon of wine, poured over each piece of chicken.)
Fold foil together and seal well.
Bake wrapped chicken in shallow baking dish at 350\u00b0 for 45 minutes.
Makes 4 servings.
Cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish.
Pour lemon juice over chicken, about 1/4\" juice in pan.
Add spices on top of chicken.
Refrigerate for about 1 hour,turning once.
Bake at 350 uncovered for 1 hour,covered for 1 hour.
Pour juices over chicken when serving.
n to medium-high. Pound chicken breasts until thin or use
In a large skillet, brown chicken in vegetable oil.
Pour off fat.
Add gravy, lemon juice, thyme and vegetables to skillet. Cover and cook over low heat 5 minutes or until done.
Spoon into pastry shells.
Serve.
Serves 6.
In a skillet brown chicken in 2 tablespoons vegetable oil. Pour off fat.
Add gravy, lemon, thyme and vegetables.
Cover and cook over low heat for 5 minutes or until done.
Spoon into pastry shells.
Serves 6.
Preheat oven to 425\u00b0F. Bake chicken nuggets until heated and crispy.
Meanwhile, heat an oiled wok or deep frying pan over medium-high heat. Add rice and frozen vegetables. Stir-fry for 5 mins, or until heated through. Add sweet soy sauce and stir-fry for 2 mins. Transfer to serving plates and top with chicken nuggets.
Wipe wok clean. Add lemon sauce and bring to a boil. Drizzle over chicken nuggets and rice.
In skillet, brown chicken in 2 tablespoons vegetable oil. Pour off fat.
Add gravy, lemon and vegetables.
Cover and cook over low heat for 5 minutes.
Spoon into pastry shells.
Serves 6.
In a large skillet, brown chicken in oil.
Pour off fat.
Add gravy, lemon juice, crushed thyme and vegetables to skillet. Cover and cook over low heat 5 minutes or until done.
Spoon into pastry shells and serve.
Dredge chicken in flour.
In medium skillet, melt butter and oil until it sizzles.
Saute chicken until cooked through.
Remove chicken and set aside.
Add lemon juice to chicken stock and whisk into skillet.
Whisk in flour and cook until mixture boils.
Reduce heat to a simmer and return chicken to skillet to heat through.
Cook until sauce is desired consistency.
Add salt and pepper to taste.
Serve.
Crush enough crackers to coat all breasts thoroughly.
Dampen breasts with water, then coat both sides with cracker crumbs. Sprinkle both sides generously with lemon pepper.
Bake in casserole dish covered for 30 to 35 minutes at 350\u00b0.
Bake 5 to 10 minutes uncovered to brown chicken.
(No oil or butter needed in baking; nonstick spray optional.)
In a skillet brown chicken in 2 tablespoons vegetable oil. Pour off fat:add gravy, lemon, thyme and vegetables. Cover and cook on low heat for 5 minutes or until done. Spoon into pastry shells. Serves 6.
Brown chicken.
Add soup mix and water.
Bring to a boil. Simmer, covered, for 10 minutes or until chicken is done.
Serve over hot cooked rice.
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes.
Stir in the frozen peas.
Prepare the potatoes or other side dish while the peas heat up with the chicken.
Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
Roll chicken in flour to coat.