Looking for a good recipe for lemon chicken?

The delicate greek dish with a cream and lemon sauce NOT the the nasty battered chinese version !!!Looking for a good recipe for lemon chicken?
If you want it to taste really Greek, add about 1/2 C of FRESH chopped oregano to your sauce.





Take some boneless skineless breasts, %26amp; salt %26amp; pepper them liberally. Brown them in olive oil for about 8 min. per side, then set aside.





Keep the same pan hot, add a little more olive oil and add garlic %26amp; one chopped onion to the heated oil. Then add the zest of 1 lemon %26amp; the juice of that whole lemon. Stir a bit more, then add approx. 1 pint of heavy cream. Whisk it a little to get the bits of flavor up from the bottom of the pan. Add your fresh oregano %26amp; stir for another 7 min., or until the cream begins to thicken. If it doesn't thicken enough for your taste, add 2 Tablespoons of plain yogurt, another popular Greek ingredient. When sauce is desired thickness, season it to taste. You may want to add a couple pinches of hot pepper flakes. Put chicken back into pan w/ sauce to coat, and to warm it through.





Bon appetit!!! :)Looking for a good recipe for lemon chicken?
This one?





1-2 tablespoons extra virgin olive oil


1 lb (500g) chicken thighs diced into 1'; squares


4-6 cloves garlic


juice of one lemon


5/8 cup (150ml) water


1/2 tablespoon dried oregano


1 teaspoon (generous) freshly ground black pepper


3/4 cup rice





Peel and crush or chop garlic, set aside. Chop and squeeze lemon and add to cup measure.


Fill cup to 600-750 ml with water. Add olive oil to hot pan and add chicken when oil has begun to get hot. Brown chicken on all sides, approximately 5-10 minutes total, reduce heat.





Add oregano and black pepper; stir into chicken mix.





Add lemon/water mixture and stir gently till all is mixeed in. Simmer until most of the liquid has been reduced and all of the flavours have been combined, serve with freshly cooked/steamed rice.
8 chicken thighs, skinned


1/4 cup olive oil


1/4 cup lemon juice


1 tablespoon McCormick庐 Gourmet Collection庐 Greek Seasoning


1/4 teaspoon McCormick庐 Garlic Powder


1/4 teaspoon McCormick庐 Coarse Ground Black Pepper


1 teaspoon salt








1. Preheat grill. When coals are ashy in color, remove grill rack and coat with cooking spray. Return grill rack and arrange chicken thighs on top. Cover and cook 30 minutes, or until no longer pink in the center, turning every 10 minutes.


2. Meanwhile, combine remaining ingredients in a jar; set aside.





3. When chicken is done, place in a 13x9-inch baking pan. Secure jar with lid and shake vigorously to blend well; pour evenly over chicken. Turn chicken pieces to coat. Cover with a sheet of foil or plastic wrap and let stand 10 minutes to absorb flavors.





Cook's Tip: To skin chicken easily, remove skin with a paper towel. The paper towel gives traction, keeping the skin from slipping. Use one paper towel per piece of chicken for easy removal.
I think you mean...Souvlaki marinade?


its a long one..but I found this....





INGREDIENTS


Souvlaki Marinade:


3/4 cup balsamic vinaigrette


3 tablespoons lemon juice


1 tablespoon dried oregano


1/2 teaspoon freshly ground black pepper


4 skinless, boneless chicken breast halves


Tzatziki Sauce (cucumber sauce):


1/2 cup seeded, shredded cucumber


1 teaspoon kosher salt


1 cup plain yogurt


1/4 cup sour cream


1 tablespoon lemon juice


1/2 tablespoon rice vinegar


1 teaspoon olive oil


1 clove garlic, minced


1 tablespoon chopped fresh dill


1/2 teaspoon Greek seasoning


1 pinch kosher salt to taste


1 pinch freshly ground black pepper to taste


4 large pita bread rounds


1 heart of romaine lettuce, cut into 1/4 inch slices


1 red onion, thinly sliced


1 tomato, halved and sliced


1/2 cup kalamata olives


1/2 cup pepperoncini


1 cup crumbled feta cheese


DIRECTIONS


In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.


Preheat an outdoor grill for high heat.


Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.


Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.


Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Chicken with Lemon, Oregano, and Feta Cheese


SERVES: 4





1 chicken (3 to 3 1/2 pounds), quartered


1 tablespoon olive oil


1 1/2 teaspoons dried oregano


1 tablespoon lemon juice


1/4 teaspoon salt


1/8 teaspoon fresh-ground black pepper


1 tablespoon butter, cut into 4 pieces


1 1/2 ounces feta cheese, crumbled (about 1/3 cup)





Heat the oven to 375潞. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.





Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.





Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.
Cook chicken


Add lemon


Serve
Go to this is website:
Lots of black pepper!
INGREDIENTS


4 skinless, boneless chicken breast halves


1 cup extra virgin olive oil


1 lemon, juiced


2 teaspoons crushed garlic


1 teaspoon salt


1 1/2 teaspoons black pepper


1/3 teaspoon paprika


DIRECTIONS


Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.


Preheat grill for medium heat, and lightly oil grate.


Cook chicken on grill until meat is no longer pink and juices run clear.
I hope this helps!


Chicken Breast Spanaki


1/2 cup olive oil


2 stalks fresh green onions, chopped


1 medium onion, chopped


1 pound frozen spinach, washed, squeezed to remove excess water


1/2 cup fresh dill, chopped


2 whole eggs


1 pound feta cheese, crumbled


1 tablespoon ground pepper


8 large chicken breasts


Olive oil


Lemon


Oregano





Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.


Preheat the broiler.


Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.


Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.