This chicken and cream sauce is wonderful served over a bed of basmati rice that has been cooked in chicken broth with a splash of lemon juice added, or over buttered egg noodles.
Combine the 1/2 cup of flour, salt, and pepper in a medium bowl; add chicken and coat well.
Melt butter in a large skillet over medium/medium-high heat and cook the chicken for 8 to 9 minutes on each side or until juices run clear. Remove chicken and keep warm.
Add broth to the drippings. Bring to a boil over medium heat and stir, loosening browned bits from pan. Simmer, uncovered for 10 minutes or until broth is reduced to 1/3 cup. Stir in the 3/4 cup cream and lemon juice and cook over medium low heat for 5 minutes.
Stir in the remaining flour and 1/4 cup cream in the skillet until smooth and bring to a boil. Cook 2 minutes, stirring, or until thickened. Return chicken to the skillet, heat through and serve.
By Deeli from Richland, WA
Combine flour, 1 tsp. salt and paprika in paper bag. Brush chicken with lemon juice. Add 2-3 pieces of chicken at a time to the bag and shake well. Brown chicken slowly in hot shortening.
Of course, I like it because it is an easy to do recipe and delicious at the same time.
Preheat oven to 350 degrees F. Rinse chicken; pat dry. Arrange chicken in 8x12 baking pan. Combine 2/3 cup parsley, 1/3 cup Parmesan cheese, oil, 1/3 cup pecans, lemon juice, basil and garlic in blender container.
Place chicken in baking dish with lid. Sprinkle with salt, and pepper. Top with mushrooms. Mix together the bouillon cube, hot water, lemon juice, and margarine. Slowly pour over chicken.
Here's an excellent Lemon Chicken recipe I've made for a couple of decades. It sounds like a lot of work but it really isn't and the end results are yummy, very healthy and well worth the effort
Combine first 6 ingredients for marinade. Marinate chicken overnight (or all day). Cook chicken on grill, basting with marinade. Or may broil or bake in oven, as you would normally do chicken.
In a shallow dish or plastic bag, combine all ingredients except chicken. Mix well and add chicken pieces. Cover dish, marinate in refrigerator 4 hours or overnight.
Put oil in pan, add paprika,, salt, pepper, and place chicken in pan. Add oregano, lemon peel and lemon juice on the chicken.
Preheat oven to 375 degrees F. Wash chicken pieces and pat dry. Place chicken in shallow pan. In small saucepan, melt margarine. Stir in mustard, lemon juice, tarragon and salt.
In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside. Brown the chicken, a few pieces at a time, in the cooker. Return onion mixture and all chicken to pan.
Now that I have returned to work, I need quick and easy recipes that can be adapted to use cuts of meat that I have already. This recipe can be modified for the number of people you need to serve.
Citrusy with Asian flavors, and easy to make. Serve over rice.
Does anyone have a recipe for Lemon Chicken where the lemon sauce tastes like Lemon Meringue pie? There was a Chinese restaurant here that use to serve it, and it was delicious.
Hi, that sounds great. What about using the lemon meringue pie recipe using a little less sugar and corn starch.
I have searched every chicken recipe known to cookbooks there is only lemon chicken recipe that I can find in the cookbook Not Just beans and Cooking for Joy. You will have to go to that restaurant and ask the cook/chef for the recipe.
This sounds close:
Lemon Chicken (Adapted from Chinese Cookery by Rose Cheng and Michele Morris)
Marinade
1 tsp salt
4 tsp rice wine or dry sherry, (I've also used rice wine vinegar)
2 tsp soy sauce
1 egg yolk
Freshly grated pepper
Lemon sauce
1/4 cup sugar
1/4 cup chicken broth
2 T water
1/2 tsp salt
1 T cornstarch
1 tsp sesame oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
Coating
6 T cornstarch
2 T all purpose flour
1 lb skinned, boned chicken breasts, cut into strips
Combine chicken and marinade in a medium bowl and mix well. Cover and let stand 30 minutes.
Combine the ingredients of the lemon sauce in a small saucepan. Bring to a boil, stirring occasionally and more often when nearing the boiling point. Once sauce has thickened, remove from the heat and cover.
Use Jello Lemon Pudding and Pie Filling mix and add the juice of one lemon. Thin it out a little.
OR use Yoplait Lemon Meringue Yoghurt.
PLUS ask the chef.
I am an Executive Chef. I subcontract EVERYTHING. lol
The recipe is for Lemon Chicken and you can find it on
http://www.CDkitchen.com
It is just what you find in the Chinese restaurants. Good Luck.