Conference turris::cooks

    Carina, 
    
    I don't know if this is what you are looking for but I often do chicken
    breasts with a lemon-butter sauce. After you saute the breaded chicken
    breasts (I usually do mine in olive oil), add some butter (about 1/3
    cup) and then the juice a about 1/4 to 1/2 of a lemon depending upon how 
    much you are making, into the pan where you just cooked the breasts. Any 
    flour that may have stuck to the pan will help thicken the sauce. Keep 
    stirring it until the desired consistency. You can add pepper to the
    sauce, even garlic or other spices. We personally like it with just the
    lemon and butter.
    
    I have tried this with the same method with pork cutlets and it worked
    well also.
    
    Hope this might help.
    Andrea 

    I just thought of this one too although I've never made it myself but
    have a friend who has made it a few times for us. 
    
    It is a reduced-orange sour cream sauce. He "reduced" fresh squeezed
    orange juice (don't know why you couldn't do it with lemon juice)
    then whisked in some sour cream. We had it over venison. It was
    excellent. Sorry to be so vague - maybe there are some other ingredients
    but nothing else stood out to my taste-buds. Maybe someone else knows
    the exact recipe, if there is one? Knowing Marty this was a homemade
    invention.
    
    You can always do a Hollandaise Sauce as well.
    
    Andrea 
    

    I was glancing at a magazine over lunch and there is a recipe for Pork
    with Lemon and Chive Sauce.
    
    4 pork steaks
    Marinade:
    4 T. white wine
    2 T. oil
    2 T.lemon juice
    salt and pepper
    2 bay leaves
    
    Marinade pork in a cool place for 1-2 hours.
    
    Broil the pork. Brush with remaining marinade while cooking.
    
    Serve with a sauce made of:
    grated rind and juice of 1 lemon
    1 T chopped chives
    2 t. cornflour/flour/cream of tartar (thickener)
    4 oz heavy cream
    
    Blend all sauce ingredients together. Bring to a boil and cook until
    thickened. Serve over the pork.
    
    I haven't tried this yet. I wonder how the marinade will do for
    barbequeing the pork.  

RE: .6

		NING MON GAI (Lemon Chicken)

2 whole boneless chicken breasts, skin removed
4 or 5 lettuce leaves, in 1/4" slices
2 cups vegetable oil (peanut oil preferred) for deep frying

    marinade for chicken:
1 tsp salt
1 TBS light soy sauce

    batter for chicken:
1/2 cup flour
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup water
1/4 tsp salt
1/4 tsp brown sugar (or white sugar)

    lemon sauce:
2 lemons, thinly sliced
1 scallion, split and cut into 2" lengths
1 TBS cornstarch
1 cup chicken broth
3 TBS white sugar

Cut the chicken breasts in half.  Marinate them for at least 15 minutes in the
salt and soy sauce.

Mix the lemon sauce:  blend the cornstarch with 1 TBS of the broth to form a
paste, then stir this into the rest of the chicken broth.  Add the 3 TBS white
sugar and mix until all the sugar is dissolved.  Set aside.

Mix the batter ingredients together with a wire whisk.  Whisk until thoroughly
combined.  Set aside.

Heat the oil in a wok or deep fryer to approximately 365 degrees F.  Whisk
1 TBS of the hot frying oil into the batter.

Coat the chicken pieces in the batter.  Deep fry 2 at a time for 6 minutes or
until golden brown.  Remove and drain.  Keep the chicken pieces warm in a
250-300 degree F oven.

Complete the lemon sauce:  Put 2 TBS of the frying oil in a small saucepan.
Heat to 200-250 degrees F.  Stir-fry the scallions in this oil for 1 min.
Add the lemon slices and stir-fry 30 seconds or so.  Add the chicken broth
mixture and stir until it thickens and forms a relatively clear glaze.  Pour
through a sieve or strainer to remove the scallions and lemon slices.

Cut the chicken into 3/4" x 2" pieces.  Arrange on a bed of the lettuce leaves
on a serving platter.  Pour the sauce over all and serve.

--PSW

     The addition of 1 oz. of lemon extract just before serving gives
     the sauce a great "zing".  Be sure to use PURE lemon extract.


     Lemon Chicken       8 servings
     ~~~~~~~~~~~~~

          T = Tablespoon     t = teaspoon     c = cup

     
     Chicken:
          4 whole chicken breasts, boned and skinned
          2 T light soy sauce
          1/4 t sesame oil
          1 t salt
          1 T gin or vodka
          3 egg whites, beaten until frothy (not stiff)
          1 c water chestnut flour or powder
          
     Sauce:
          3/4 c sugar
          1/2 c white vinegar
          1 c chicken stock
          1 T cornstarch mixed with 2 T water
          Juice of 1 lemon
          Grated rind of 1 lemon (yellow part only)
          1 oz. lemon extract
          

     1. Combine soy, oil, salt and gin; pour over chicken and toss to
        coat.  Let stand 30 minutes; drain, discard liquid.
        
     2. Toss chicken in beaten egg whites to coat; then roll in
        chestnut flour.
        
     3. In a heavy skillet, heat 1/2 inch of peanut oil to 350F.  Fry
        chicken pieces until cooked and browned on both sides; drain on
        paper towels. Set aside (if necessary, keep warm in a 200F
        oven)
        
     4. Meanwhile, make lemon sauce:  Place sugar, vinegar, stock,
        lemon juice and lemon rind in a small saucepan.  Add the
        cornstarch and water mixture and whisk together.  Bring to a
        boil and cook, stirring, until thickened.
        
     5. To serve, cut chicken cross-wise into 1-inch slices and arrange
        on a serving platter (on a bed of shredded lettuce or chive, if
        desired).
        
     6. At the last minute, remove sauce from heat and stir in the
        lemon extract.  Pour over chicken.  Garnish with lemon slices.

    
    I have some fresh salmon ravioli which I want to cover with a 
    nice lemon-wine-parmesan-cream sauce.  I've experimented a bit, 
    but devising recipes is not my strong suit!  My sauce ends up 
    too cheesy or too clotted.
    
    Anyone have any recipes or suggestions to share?
    
    Thanks!
    
    Carla
    

    Lessee --  (this is off the top of my head, so amounts are
                approximations)
    
    Start with a roux -- 1 tablespoon of butter with 1� tablespoons of
    flour. Melt the butter and cook the flour for a few minutes.  remove
    the roux from the heat, and add � cup milk, whisking briskly to avoid
    lumps.  Place the mixture back on the heat.  Slowly add � cup dry white
    wine, again whisking briskly (this time to avoid curdling).  Add the
    juice and zest (grated rind) of � a lemon.  Add 1 tablespoon of grated
    parmesan cheese slowly; cheese will thicken the sauce, so you may need
    to adjust the liquids. Salt and pepper to taste (white pepper if you
    have it).  Serve over fresh salmon ravioli.
    
    					andrew

    
    My mouth is already watering!
    
    That sounds spot on, Andrew.  Thanks a million!  =8-)
    
    Carla