Preheat oven to 190\u00b0C Sprinkle the lemon juice over the chicken breasts. Mix the flour, salt and paprika in large plastic bag. Place chicken in the bag and shake the chicken in the flour mixture.
Heat the oil in a frypan over high heat and fry the chicken to just brown. Transfer chicken to a baking dish. Sprinkle chicken with the grated lemon rind and soft brown sugar. Cover with slices of lemon and pour over the chicken stock. Cover with foil and bake for 25 - 30 minutes.
Serve when ready.
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons
ver medium-high heat. Cook chicken breasts in the skillet until
In zip-lock bag combine pepper, salt, and flour.
Add chicken and shake a few pieces at a time.
In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less).
Add lemon juice, sugar, and mushrooms, decrease heat.
Cover and simmer 15 min, or until chicken is cooked.
Serve over rice.
Combine all ingredients, except Lemon Sauce; marinate chicken breasts 4 hours or longer in the refrigerator. Use enough vegetable oil to cover bottom of skillet. Fry chicken, skin side down, over medium heat. Fry until crisp and golden brown. Turn chicken and fry other side. Serve with Lemon Sauce.
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.
killet with lid.
Add chicken breasts. Return broth to a
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.
Pound the chicken breasts until they are 1/
utter until melted.
Add chicken.
Cook 5 min to
. Make chicken skewers: in a medium bowl mix lemon juice, honey
To prepare chicken breasts, season both sides with
To make the grilled chicken skewers: Soak 8 (or more
br>Add 2 cups of chicken to food processor and pulse
ixing bowl, toss together the chicken, celery, scallions and herbs.
Seasoning -- Just mix in all in a large baggie, toss well and add the chicken. Any type of chicken will work, boneless skinless, thighs, wings, drumettes, bone in breasts, even quarters. Also pork chops, tenderloins, or just even cubes of chicken or pork for kabobs.
Of course cubes or thinner cuts will take shorter to marinade, whereas -- larger cuts such as bone in breasts will take longer to marinate. Just enjoy, it is just a nice fresh taste and works great.
ll marinade ingredients together, except chicken, to a food processor and
Place the chicken cutlets, bone-side down, in
Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Combine the olive oil, lemon juice, garlic and oregano and use to coat the chicken. Set aside to marinade for at least 30 minutes.
Preheat the oven to 190C/Gas 5.
Put the chicken, marinade, potatoes and lemon wedges into a roasting tin and roast for 3/4 - 1 hour, until the chicken is cooked right through, and the potatoes are tender.