Does anyone have a good recipe for Lemon Chicken?

With real lemons?Does anyone have a good recipe for Lemon Chicken?
Cantonese Lemon Chicken Recipe





1 lb boneless chicken breasts


1 egg yolk, beaten


1 tablespoon of water


2 teaspoons of sherry


2 teaspoons of soy sauce


3 teaspoons of cornflour


an extra 陆 cup of cornflour


2陆 tablespoons of plain flour


Oil for deep frying





1/3 cup freshly squeezed lemon juice


2 tablespoons of water


2 tablespoons of white sugar


1 tablespoon of sherry


2 teaspoons of cornflour


1 tablespoon water


4 very finely sliced spring onions


1 lemon sliced for garnish





Cut the chicken into strips about 1 cm wide and set aside. Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smooth. Pour the egg mixture over the chicken strips, mixing well and set aside for 10 minutes. Sift theextra cornflour and plain flour together onto a plate. Roll each piece of chicken in the flour mixture, coating each piece evenly and shaking off any excess. Place the chicken in a single layer on a cooking paper lined plate ready to be deep fried.





Heat the oil for deep frying in a wok or large pan. Test the oil is hot enough by dropping in a cube of bread, it should brown in 30 seconds. Carefully lower a few pieces of chicken into the oil and cook until golden brown. Remove the chicken witha slotted spoon and drain on paper towels. Continue cooking the remaining chicken in small batches. This can be done ahead of time if required and stored in the refrigerator until needed.





Lemon Sauce





Combine the lemon juice, water, sugar and sherry in a small pan. Stir until the sugar dissolves and bring to the boil over a medium heat. Combine the cornflour with a tablespoon of water in a small cup. Add to the lemon juice mixture; stirring constantly until the sauce boils and thickens. Set the sauce aside.





Just before serving, reheat the oil in a wok until very hot. Add all the chicken pieces and fry for 2 minutes until very crisp and golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle with the sauce and sprinkle with the sliced spring onions. Garnish with sliced lemon and serve immediately with freshly steamed rice


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or


1/2 pound chicken breast cutlets, pounded to 1/8-1/4 inch


Salt %26amp; pepper


4 TBSP olive oil


Flour for dredging


Egg mixture for dredging


1/4 cup dry white wine


1 cup chicken stock


6 thin, round slices of lemon


2 TBSP cold Butter


2 TBSP parsley





Egg mixture


1 Jumbo or 2 large eggs


3 TBSP Percorino or Parmesan cheese


2 TBSP finely chopped Parsley





Prepare the chicken cutlets. Prepare the egg mixture by beating the egg very well and adding the cheese and parsley. Heat 2-3 TBSP oil in a skillet or skillets, dip the cutlets in the flour and the egg mixture, removing any excess between dips, saute the cutlets until golden and just cooked through 2 minute per side, add oil as required. Remove cutlet to warm plate and keep in a single layer. Pour off used oil, add wine and reduceby half, add stock and lemon slices, reduce by half. Remove lemon. Turn off heat and swirl butter into the reduction. Be vigorous you are trying to emulsify the sauce.





Plate the cutlets, place slices of lemon on top, pour on sauce and scatter with parsley.


--------Does anyone have a good recipe for Lemon Chicken?
4 to 5 pounds chicken parts


2 tablespoons grated lemon peel


1/2 cup lemon juice


2 cloves garlic, crushed


2 teaspoons dried thyme


1 1/2 teaspoons salt


1 teaspoon black pepper


1/4 cup melted butter


2 lemons, thinly sliced


1/2 cup chopped fresh parsley





Wash chicken parts and pat dry. Arrange the chicken in single layer in a large shallow dish.


In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Spoon lemon mixture over chicken; refrigerate for 3 to 4 hours, turning several times to coat well.





Remove chicken from marinade and drain well, reserving marinade. Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter. Bake at 425掳 for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.





Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately. Serve with hot cooked rice or noodles.
i saw gordon ramsay make this on rachael ray. then he popped up in another magazine of mine (forgot which one) with an interview and the same recipe. apparently it's his family's favorite (he has 3 or 4 kids). i had to try it. it's SOOOOO good!





Gordon Ramsay's Sticky Lemon Chicken





1 large chicken, cut into 8 to 10 pieces


Sea salt and black pepper


3 to 4 tablespoons olive oil


1 head of garlic, halved horizontally


Few thyme sprigs


Splash of sherry vinegar


2 tablespoons dark soy sauce


3 tablespoons honey


1 lemon, finely sliced (ideally with a mandoline)


Bunch of Italian parsley, chopped





Season the chicken with salt and pepper and heat the olive oil in a large saut茅 pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar, and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.





Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.





Transfer the chicken to a platter and sprinkle over the chopped parsley. Serve with the champ and green beans or steamed sugar snap peas.











If you have a jar of preserved lemons in the cupboard, chop up a lemon and add it to the sauce with a little more honey before reducing. It will give the dish a different dimension.
Lemon Chicken with Croutons





1 (4 to 5-pound) roasting chicken


1 large yellow onion, sliced


Good olive oil


Kosher salt


Freshly ground black pepper


2 lemons, quartered


2 tablespoons unsalted butter, melted


6 cups (3/4-inch) bread cubes (1 baguette or round boule)





Preheat the oven to 425 degrees F.


Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.





Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)





Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
you can download this free chicken cookbook which has 300 recipes, hope you will find what u r looking for:





http://www.mycookery.com/blog
I find a lot of good recipes at www.allrecipes.com





Hope this helps.