Lemon Chicken Recipe

Chicken is a popular dinner ingredients because it cooks fast, is versatile, and, with a lemon chicken recipe, it can also have a fabulous, bright flavor.

Count Your Chicken Recipes

Anyone who has had to cook dinner in a hurry knows that chicken is a great option. The versatility of chicken is one thing on which all cooks can rely. You can roast your chicken whole, which will give you time to get the side dishes ready. You can cut the chicken into pieces and braise them, which will give you a ready-made sauce and even a side dish cooked at the same time. You can pan fry the pieces for a quick entrée. For a lower fat method, you can use boneless-skinless pieces. With so many options for cooking chicken, it’s not surprising that there would be several different options for lemon chicken recipes.

Chicken with Lemon and Garlic

This is not a quick lemon chicken recipe but it is worth the effort. For this recipe, you will need to simmer whole cloves of garlic in chicken stock for a very long time. This is so the garlic will have a milder flavor and the stock will have a garlic flavor already added to it when we use it to make the sauce. I like to use chicken thighs for this recipe but you can use chicken breasts if you like or a mixture of the two.

Ingredients

• 2 ½ cups of chicken stock
• 20 cloves of garlic
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• 8 chicken pieces (I like to use thighs)
• 1 lemon peeled and sliced
• 2 tablespoons of all-purpose flour
• 2/3 cup of white wine
• Salt and pepper
• 1 cup of fresh parsley chopped

Instructions

1. Pour the stock into a saucepan and bring to a boil.
2. Add the garlic cloves and reduce to a simmer.
3. Simmer covered for 40 minutes.
4. Heat the butter and oil in a frying pan.
5. Add the chicken, skin side down, and fry for 3-4 minutes until golden brown.
6. Turn the chicken pieces over and cook until golden brown.
7. Place the chicken pieces in an ovenproof dish. A 9x13 Pyrex dish works best for me.
8. Preheat your oven to 375 degrees.
9. Strain the stock and save it.
10. Toss the garlic cloves over the chicken.
11. Peel the lemon, being sure to remove all the pith (white part).
12. Slice the lemon thinly and place the slices over the chicken.
13. Add the flour to the fat that is in the pan in which the chicken was fried.
14. Cook the flour over a medium heat for one minute.
15. Add the wine and stir over the heat, scraping the browned bits off the bottom of the pan.
16. Add the stock to the pan.
17. Simmer the sauce while stirring it constantly until it thickens a bit.
18. Taste for salt and pepper.
19. Pour the sauce over the chicken.
20. Bake for 40-45 minutes until done.
21. Sprinkle with chopped parsley before serving.

Chicken Piccata

Chicken piccata, the classic lemon chicken recipe, is usually the first recipe that comes to mind when a cook finds that life has handed them chicken and lemons. Sometimes, chicken piccata recipes ask the cook to pound the chicken, but I have found that I get good results just by butterflying them and separating the halves. To do this, you will need a good sharp knife, a filet knife works best, and slice the chicken in half width wise.

Follow these steps

• Place the chicken breast flat on a cutting board.
• Place your hand flat on top of the chicken breast.
• Very carefully slice the chicken breast in half so that the chicken breast is now half as thick as when it started.
• If you like, you can ask your butcher to do this for you.

Ingredients

• 2 chicken breasts, butterflied so there are four pieces of chicken
• 1 cup of all-purpose flour
• 6 tablespoons of butter
• 6 tablespoons of olive oil
• Juice of one lemon
• ½ cup of chicken stock
• ¼ cup of capers

Instructions

1. Sprinkle salt and pepper lightly on both sides of the chicken pieces.
2. Place the flour on a plate and dust the chicken pieces with the flour.
3. Place half the butter and half the oil into a frying pan.
4. Place over a medium heat.
5. Once the oil is hot, place two of the chicken pieces into the pan and fry for 3-4 minutes.
6. Flip the chicken and fry on the second side for 3 more minutes.
7. Remove the chicken and place on a plate, cover loosely with foil.
8. Add the rest of the butter and oil to the pan.
9. Fry the rest of the chicken in the same manner.
10. Add the lemon juice, stock, and capers to the pan.
11. Bring the liquid to a boil.
12. Using a rubber spatula, scrape the bottom of the pan to release the cooked on bits.
13. Taste for salt and pepper. Capers are salty, so you might just need to add pepper.
14. Place all the chicken back into the pan and simmer for 6 minutes longer.
15. Place the chicken on the plates and pour the sauce over the chicken.

Lemon Chicken Recipe

For a light summer meal or to add a slash of sunshine to a cold winter’s eve, lemon chicken recipes are always a welcome change from the same old chicken recipes. You can try brushing a splash of lemon juice over the skin of a whole roasting chicken before placing it in the oven. A lemon halved can be placed in the cavity for more lemon flavor. .

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