Conference turris::cooks

    
    There is a GREAT recipe in the notesfile for Honey - Lemon Chicken.
    It's #647.  I've made it many times, it's easy and it doesn't take
    much time to prepare.  
    
    Hope it's what you're looking for.
    
    Robin  :-]

    This one is simple and just a bit lemony.
    
    3 pounds chicken, cut up (breasts, legs, whatever)
    1 cup lemon juice
    4 cloves garlic
    1 onion
    1 tablespoon paprika
    1 teaspoon cayenne (red pepper
    1 teaspoon ground black pepper
    1 tablespoon sugar
    
    1.  Remove the skin from the chicken and slash each piece in several
    places to allow it to absorb the marinade better.
    
    2.  Put everything else in a blender or food processor until it's
    a fine puree.  Pour it over the chicken pieces, cover, and refrigerate
    for at least 1 hour and up to 8 hours (the longer, the better!)
    
    3.  Remove the chicken pieces from the marinade and grill until
    done.  If it's raining (or winter, or you don't want to mess with
    a grill) arrange the chicken pieces on a foil-lined baking pan,
    at least 2" apart, and put in a preheated 500 degree oven for 20-30
    minutes (depends on how big your chicken pieces are).  
    
    NOTE:  The oven method is fine but seems to taste better if you
    baste the chicken a couple of times with the marinade, or some butter,
    or preferably both.
    
    Serve the chicken plain, with chutney and rice, or with the following
    sauce:
    
    1 cup "natural"-style applesauce
    1 tablespoon lemon juice
    grated peel from 1 lemon
    
    Mix these together and serve hot or cold.
    

    Here's my quick but great recipe for lemon chicken.
    
    	Start with boneless chicken breasts. Pound lightly so they are
    flat and even, about 1/2 inch thick. Dip in egg wash (egg mixed
    with a little water) and then in finely crushed bread crumbs. (I
    use the Progresso Italian crumbs but you can use any cracker you'd
    like).
    
    	Saute the breasts in extra virgin olive oil until they are done.
    Remove from the pan and keep warm. (You don't have to put them in
    an oven because they next step takes just a few minutes. I usually
    put them on the plate with an inverted one over it)
    
    	Melt some butter in the pan.  For 2 people I usually use 1/2 a
    stick. Squeeze the juioce of 1/2 a lemon into the butter ans keep
    stirring while it thickens, scraping the bit from the chicken off
    the pan. It will thicken up quickly. Pour this over the chicken
    and serve. You can get inventive by saute-ing mushrooms in the
    butter and lemon (they will add a little more liquid so saute longer)
    or add some white wine (remember, if you wouldn't drink a glass,
    don't use it in your food).

    4 boneless chicken breasts
    unsalted butter
    lemon juice
    garlic
    1/2 cup white wine if desired
    
    other spices as desired.
    sometimes I add capers and oregano
    sometimes I add tarragon vinegar and tarragon 
    sometimes I add ...
    
    I not good at measuring things, so judge for yourself how much.
    
    Melt unsalted butter in a fry pan. Add lemon juice, I guess 1-2
    tbls. I generally add the seasonings at this point. Either oregano
    and/or basil or tarragon and maybe some mint leaves. Saute the chicken
    gently until done. Be careful to not overcook! People tend to overcook
    chicken and make it tough. If using capers, add the caper a minute
    or two before chicken is done. Remove the chicken to a heated serving
    dish. Add the wine and reduce till sauce thickens. Add some corn
    starch to thicken if neccessary. Pour the sauce over the chicken
    and serve.
    
    This is realy simple to do. You really get a different dish/flavor
    depending on the spices added. I may do this a couple of times a
    week and it is always different. I believe I got the basic recipe
    from this file and then improvised. 
    
    I have also started by saute fresh mushrooms or peppers and onions,
    or ? before adding the chicken. Sometimes I add olive oil to the
    butter instead of lemon. Sometimes both.
    
    
    It takes about 20-25 min. start to finish.
    
    

When I first saw this recipe I didn't think that it would be lemony
(sp?). It is! This only takes about 15 minutes to make. For me, this
serves 2 for dinner with enough leftover for 1 lunch. It's easy to
double, tripple, or whatever. I serve this with rice and and a steamed
veggie. 

2 Boneless chicken breasts, cut into strips or chunks
1 tbl of butter
1-2 tbl of flour (I use whole wheat for a slight nutty taste)
1 tbl fresh chopped parsley or 1/2 tsp dried tarragon
3/4-1 cup chicken or vegetable broth
1 lemon, washed and cut into 1/4" round slices (toss out the pithy
ends) 

Start cooking the rice. Saute chicken in butter for about 2 minutes.
Mix the parlsey or tarragon with the flour. Sprinkle the flour over
the chicken. Cook for a minute. Add the broth to the pan. Cook for 2-3
minutes. Arrange the lemon slices over the top of the chicken. Cover
and cook for 5 minute. It should thicken a little. Remove the lemon
slices. Serve over rice. 

If you want it thicker use more flour or less broth.

If you make more servings than you are going to eat right away, don't
let the lemon slices sit in the pan. The pith will impart a bitter
flavor into the dish. I didn't take the slices out one day. The second
serving tasted awful! 

I sprinkle fresh parsley over the completed dish. I sometimes add
mushrooms. When I have broccoli stems around, I chop one or two up
really fine and add them when I brown the chicken. I've done the same
with bits of carrots. 

I make this with broccoli chunks (stems and flowerettes) instead of
chicken if I want a vegetarian meal. 

Experiment!
Patti

    I make a very simple broiled lemon chicken.  I just get chicken
    parts that I like and skin them.  Place in a broiling pan without
    the grill part.  You might line the pan with foil first. Chop up
    on onion and sprinkle over the chicken or under if you don't like 
    burned or browned onion.  Pur the juice of 1 whole lemon ofer it 
    and sprinkle with whatever herb or seasoning you like.  Broil
    turning once until done.  It sounds very plain and mundane, but
    it tastes wonderful and is very low in calories.

    1 to 2 pounds chicken breasts (4 or 6 pieces will do nicely)
    1/3 stick of butter 
    1 lemon, sliced into wedges			1 tbsp mint
    2 cloves of garlic, chopped 		1 tbsp dill
      salt and pepper				1 tbsp parlsey
    
    Flatten the chicken breasts (I usually place one on a cutting board and
    flatten with a small saucer).  In a small bowl, combine the mint, dill,
    parlsey, garlic, S & P.  Add a bit of juice from the lemon.  Mix well.  
    
    Take a small piece of al foil, about 8" square.  Set a piece of chicken
    on the foil, add a portion of the spice mix, top with one pat of butter
    and a wedge of lemon (squeeze the lemon over the chicken first).  Do
    this with the remaining pieces of chicken, then place on a cookie
    sheet.  Bake at 350F for 22-30 minutes.  (recipe calls for 30 minutes
    but I find that it really dries out the chicken if you cook it that
    long!)  

    
                              LEMON CHICKEN
    
    
    Four Chicken Breasts (Legs, Thighs or Drumsticks could be used)
    1/4 Berrio Olive Oil
    2 Tablespoons Butter
    1/8 Cup Basil
    2 Cloves Garlic - Minced
    1 Medium Onion - Quartered
    1 Teaspoon Cracked Black Pepper
    1 Can Cream of Chicken Soup
    Juice of one Lemon
    1 soup can of water
    
    
    In a fry pan melt butter with oil and basil.  On a fairly high heat add
    chicken and sear on both sides.  Turn down heat and add onion and
    garlic.  Do not burn.  Add can of Cream of Chicken Soup and Lemon
    juice.  Sprinkle with pepper.  Add 1/2 can of water - mix well.  Add 
    remaining water during cooking process.  Turn occasionally.  Cook boneless
    chicken for about 45 minutes - boned in chicken for an hour.  This makes 
    a fabulous gravy.
    
    
    Serving Suggestions:  Whipped Potatoes, Broccoli and Garden Salad
                          Great over Noodles as well as White Boiled Rice.
    
    
    Serves 4 or two very hungry people!
    
    Marilyn .2
    

    I just use Ceaser or Italian dressing with lots of pepper, some lemon
    juice and garlic.  I try and marinate at least 24 hours.  I don't
    measure, but I use enough salad dressing to cover bottom and sides of
    chicken, then add 1/2 to 3/4 cup of lemon juice and remaining
    ingredients.
    
    Regina

    There is a spice - lemon pepper - that I bought at the Christmas tree
    shop.  
    
    I have never used it on chicken - however I have used the Italian
    dressing mix on chicken and bake in a 400 degree oven for 75 minutes.
    The lemon pepper spice mix I use on fish - in water to boil shrimp and
    in the water mixture I use to poach my salmon.
    
    I believe Durkee is the brand name - but not positive.  I'll check it
    out when I go home tonight and let you know tomorrow.
    
    
    

    
    re: .10
    
     Durkee does indeed produce a lemon-pepper seasoning.  Here at OGO
    they often serve lemon-pepper chicken wings, and they're great in
    my opinion.  I asked the chef what the recipe was, and he said they
    merely sprinkle them with the lemon-pepper seasoning, a little oil,
    and then bake.  I bought some of the Durkee seasoning and used it 
    for pork chops on the grill a couple nights ago, and it was excellent.
    Tonight I'm going to try it on chicken.  Good stuff.
    
     Larry
    

The durkee lemon pepper seasoning has alot of salt (for those who are
salt cautious).

I personally love the stuff.  Tastes great on tomato sandwiches and also
on turkey sandwiches (instead on onion salt).

Karen

    
    Lemon pepper is also good on fish and veggies!

    
    Lemon Chicken  		[8 servings]
    ~~~~~~~~~~~~~
    Here's a different sort of lemon chicken inspired by a dish I oftened
    enjoyed at a small Asian restaurant in Lewiston, Maine (Lita's). 
    Lightly battered chicken breasts are sliced and topped with an
    intensely lemony sweet/sour sauce.
    
    8 half chicken breasts; boned & skinned
    2 teaspoons light soy sauce
    1/4 teaspoon sesame oil
    1 tablespoon gin
    3 egg whites, beaten until frothy
    1 cup water chestnut flour (or substitute regular flour)
    Peanut oil for pan frying
    3/4 cup sugar
    1/2 cup white vinegar
    1 tablespoon cornstarch 
    2 tablespoons water
    Juice of 2 lemons
    Grated rind of 2 lemons (yellow part only)
    1 ounce lemon extract (optional)
    Shredded lettuce
    
    > Combine soy sauce, sesame oil & gin.  Pour over chicken breasts and
      toss to coat.  Let stand 30 minute.  Drain, discarding liquid.
    
    > Heat 1/2-inch of peanut oil in a skillet to 350 degrees F.
    
    > Coat chicken breasts with egg whites and dredge with flour.  Fry
      chicken in oil, turning once, until browned on both sides. Drain and
      keep warm in a low oven.
    
    > Meanwhile, make lemon sauce:  Place sugar, vinegar, lemon juice and
      lemon rind in a small saucepan.  Add cornstarch mixed with water and 
      bring to a boil; cook, stirring, until thickened.
    
    > To serve, cut chicken pieces diagonally into 1/2 inch slices.  
      Arrange on a serving platter on a bed of shredded lettuce.  Just
      before serving, remove sauce from heat and stir in optional lemon
      extract (adds an extra kick); pour over chicken.  Garnish with lemon
      slices.