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Recipe: Appetizing Lemon chicken

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Lemon chicken. Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.

Lemon chicken Heat a large skillet or a wok-shaped nonstick pan over high heat. Chicken Piccata with Lemon Sauce Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California Lemon Chicken Recipe: This dish is going to become a favorite chicken dinner recipe for BUSY evenings. You can have Lemon chicken using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Lemon chicken

  1. It's of Lemon Sauce.
  2. It's 1 cup of sliced lemon (silk).
  3. It's 2 tbsp of sugar.
  4. It's 0.25 cup of white vinegar.
  5. Prepare 0.25 cup of fresh lemon jc.
  6. You need 1.5 tbsp of honey.
  7. Prepare 1 tbsp of custard powder.
  8. Prepare 1 lb of chicken breast.
  9. Prepare of Marinade.
  10. It's 1 tsp of salt.
  11. You need 1 tbsp of shaoxing cooking wine.
  12. It's 0.25 tsp of black pepper.
  13. You need 1 tbsp of corn starch.
  14. You need 1 tbsp of custard powder.
  15. You need 1 of nos egg.
  16. It's of Crispy Coating.
  17. It's 6 cup of corn starch.

The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. In a shallow bowl, combine flour and pepper; dredge the chicken.

Lemon chicken instructions

  1. Cut the lemon (first peeled and shred) to thin slices, and squeeze lemon meat into juice..
  2. Prepare lemon sauce: in a mixing bowl, add thinly sliced lemon silk, sugar, white vinegar, honey, lemon, and custard powder. Stir to mix evenly.
  3. Cut the chicken breast into thin slices and use the back of the knife pounding on each piece to tenderize the meat.
  4. In a mixing bowl, marinated chicken breasts with salt, Shaoxing wine, black pepper powder, cornstarch, custard powder, and egg..
  5. Coating: Put starch in the tray so that each piece of chicken can be evenly coated with starch..
  6. In a heated work, deep-fry the chicken at oil temperature 300-350°F (150-180°C)  until slightly golden. Remove from oil. Wait a couple of minutes (this is to let the oil temperature goes up a little.).
  7. Re-fry quickly until golden. Remove and drain with a strainer.
  8. Pour the prepared lemon sauce to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened. Stir to loosen particles from bottom of skillet..
  9. Pour the sauce over chicken. Serve immediately.
  10. Enjoy your lemon chicken !! 😊.

Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered. Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. Of course, you can use chicken breasts if you prefer.

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