View Full Version : ISo recipe for Lemon Chicken
02-05-2002, 08:11 PM
You know, the kind that uses chicken breasts that are baked (or are they sauteetd?) with a golden, lemony, sort of French sauce...they might be battered, as well...
am I being too vague?
02-05-2002, 08:22 PM
Sounds to me like Chicken Francais, a "Make It Light" recipe originally submitted by none other than our own LynnB!!! :D
Here's the link to the recipe and a bunch of reviews:
02-06-2002, 08:24 AM
If you are looking for a recipe besides the Chicken Francais, I have one that I love. Unfortunately it is at home and I am at work, but let me know if you'd like it and I'll post when I get home.
02-06-2002, 08:28 AM
David Rosengarten (From his show "Taste" also has a great Chicken Franais recipe that I'm very loyal to. If you are interested, let me know!
02-06-2002, 08:39 AM
This is a very tasty lemon chicken dish:
* Exported from MasterCook *
Chicken Breasts Diane
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : American Fowl
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large boneless chicken breasts
1/2 teaspoon salt
1/3 teaspoon black pepper
2 tablespoons oil
2 tablespoons butter
3 tablespoons chopped fresh chives
or 3 tablespoons chopped green onions
1 1/2 tablespoons fresh lemon juice
2 tablespoons brandy or cognac -- optional
3 tablespoons chopped parsley
2 teaspoons Dijon mustard
1/4 cup chicken stock
Pound the chicken breasts gently with a mallet between wax paper sheets. Sprinkle with salt and pepper. Heat half of the measure of butter and half the measure of oil in a large skillet. Cook chicken 4 minutes, turning once, over high heat. Do not cook longer because they'll get over-cooked and dry. Transfer to a warm serving platter. Add everything except the broth and remaining butter and oil. Cook 15 seconds stirring constantly. Stir in the broth, and continue stirring until it is smooth. Now stir in the remaining butter and oil. Pour all of this over the chicken and serve immediately.
Makes 4 pieces.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 394 Calories; 16g Fat (38.6% calories from fat); 55g Protein; 1g Carbohydrate; trace Dietary Fiber; 152mg Cholesterol; 646mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : Sautéed chicken breasts served in a brandy, broth, lemon, onion and Dijon sauce.
Nutr. Assoc. : 26034 0 0 0 0 0 0 0 2330 0 0 0
02-06-2002, 08:49 AM
I would love to see all of these recipes! Thanks!
02-06-2002, 09:21 AM
Here is the David Rosengarten recipe. Its our favorite. It has a nice lemon taste without being over powering.
02-06-2002, 07:41 PM
Lemon Chicken Skewers
1.5 LB skinless chicken breasts
3/4 cup lemon juice
2 tbsp water
1 tbsp grated lemon rind
1 tbsp brown sugar
1/2 cup flour
1 tsp salt
1 tsp papriks
1/2 tsp pepper
2 tbsp vegetable oil
Cut chicken into 48 2cm cubes. In bowl, toss chicken with 1/4 cup lemon juice - refrigerate for 30 minutes.
Meanwhile, in a large bowl, whisk together remaining lemon juice, water, sugar, & lemon rind. Set aside.
In plastic bag, shake together flour, salt, paprika, and pepper. Drain chicken spread on paper towels and pat dry. Add to flour mixture and shake to coat.
In large skillet, heat oil over medium high heat, cook chicken in batches until browned and crispy, 5-7 minutes. Drain on paper towel-lined baking sheet.
Transfer to large bowl, add lemon mixture and toss to coat. Refrigerate for one hour.
Arrange in single layer on parchment paper lined baking sheet. Cover with foil, bake at 180C oven until warm - about 10 minutes. Thread onto skewers or toothpicks.
First try, I followed the recipe exactly and it was excellent. Next try, I made it with whole breasts and it was excellent again. Don't be put off by long seeming direction - it actually goes together quickly. Enjoy!
02-11-2002, 06:20 PM
Kim, I made the David Rosengarten recipe you posted tonight, and it was fabulous! Exactly what I was looking for!
I made a few adjustments:
I used less than the 8 tablespoons of parsley, and it was still too much. I'd use 1/2 next time. I dredged the chicken in flour first, then in the egg mixture, then in flour again, because everything sticks better that way. I used Parmesan cheese because that's what I had; I've never had Pecorino, so I don't know what I was missing! I also reduced the amount of oil to just a couple tablespoons. No need to deep fry! The last thing I changed was to whisk about a 1/2 teaspoon of flour into the sauce to help it to thicken a little.
Mmmm, was that tasty! Nicely lemony and light and rich at the same time!
02-12-2002, 06:15 AM
Originally posted by Grace
[B]Sounds to me like Chicken Francais, a "Make It Light" recipe originally submitted by none other than our own LynnB!!! :D
That's my favorite! LynneB's is awesome, and she's famous 'round here :D. Thanks to her-(and CL), I don't make any other..
In fact, I think it's time to have her recipe for dinner tomorrow, YUM! :) Zinnia
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