Does anyone have a recipe for ';Lemon Chicken';?

Its not Chinese Lemon Chicken nor is it greek....idk but i had it and it was really good...it was like chicken ';breaded'; in corn starch simmered with rice and a lemon sauce...anyone ever made it, if so, whats the recipe?Does anyone have a recipe for ';Lemon Chicken';?
take one chicken ( preferbly not alive but if not its still ok) and take two lemons.


put them in a blender and turn on for five minutues.


take contents and pour into a glass bowl .


add salt and cinamon and stir


put into microwave for 15 minutes


after done let cool down.


serves a family of 5


serve with plenty of beerDoes anyone have a recipe for ';Lemon Chicken';?
sticky lemon chicken





1 large chicken jointed into 8-10 pieces





Sea salt and black pepper





3-4 tbsp olive oil





1 head of garlic, halved horizontally





Few thyme sprigs





Splash of sherry vinegar





2 tbsp dark soy sauce





3 tbsp honey





1 lemon, finely sliced (ideally with a mandolin)





Bunch of flat leaf parsley, chopped





1 Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 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.





2 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.





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


1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chick’n Strips)


1 lb. button mushrooms, sliced


6 fresh large basil leaves, thinly sliced


1 lemon, sliced into thin wedges


2 Tbsp. chopped chives


1/4 cup white wine


1 cup tomato sauce


Salt and pepper, to taste








• Heat the oil in a large pan over medium heat. Add the “chicken,” mushrooms, basil, lemon, chives, and half of the wine. Sauté for 5 minutes, or until the “chicken” is heated through.


• Add the tomato sauce and the remaining wine. Simmer, covered, over medium-low heat for 20 minutes, or until thickened, stirring occasionally. Taste and season with the salt and pepper.


• Serve over rice.











no need to support hurting chickens anymore :)
4 Chicken breasts


1/2 cup lemon juice (fresh is best)


1 1/2 cups water


1/2 cup olive oil


1/2 tsp. dried oregano


1 tsp. garlic powder


1/2 tsp. Rosemary


1/2 tsp. Spike


salt and pepper to taste





Pre-heat oven to 450 degrees.





Combine lemon juice, water, olive oil, oregano, garlic powder, Rosemary, Spike. Yes, they're a fun couple Rosemary and Spike, I frequently invite them to dinner... they spice up the place nicely...





Taste the wonderful marinade and then salt and pepper if needed.





Add chicken and mix well. Marinate for at least an hour... if not longer. Your taste buds will thank you.





Place chicken in baking pan, cover with foil and bake at 450 degrees for 45 minutes.





Turn off heat, open foil and let the chicken cook ten minutes longer in the warm oven. This works well if you've removed the skin. If you haven't continue to next step:


Place chicken in another baking dish minus the marinade and foil and bake at 550 degrees for ten more minutes.








*You can use fresh garlic in addition to the powder, but not everybody can digest it, so know your audience, er, diners.*





============
BREADED LEMON CHICKEN





3 to 4 boneless chicken breasts


2 beaten eggs


1/2 c. bread crumbs


2 tbsp. butter


2 chicken bouillon cubes


1/2 c. water (hot)


1/4 c. fresh lemon





Dip chicken breasts in egg and cover with bread crumbs. Melt butter in frying pan. Saute breasts in butter until golden on both sides. Add hot water to bouillon until melted then lemon juice to water. Pour over chicken and reduce heat. Simmer approximately 20 to 30 minutes until chicken has absorbed the water mixture. Preparation time: 30 minutes. Serves: 2 to 3.


_______________





LEMON BREADED CHICKEN AND VEGETABLES





4 boneless chicken fillets


2 tbsp. butter


2 tbsp. oil


1/4 c. white cooking wine


2 eggs, beaten


1/2 to 1 c. bread crumbs


1/2 pkg. onion-mushroom soup mix


2 tbsp. lemon-pepper seasoning


1/8 c. parsley flakes (if desired)


1 med. onion, sliced


1/2 to 1 c. mushrooms, sliced


1/2 c. green pepper, sliced (if desired)





Saute onion, mushrooms and green pepper in 3 tablespoons butter until crisp tender. Combine oil, 2 tablespoons butter and wine over medium heat in large frying pan. Beat egg; set aside. Combine bread crumbs, soup mix, lemon and pepper seasoning, and parsley. Rinse and pat dry chicken. Dip in egg, then bread crumb mixture. Fry over medium-high, turning once. Add sauteed vegetables after first turning. Cook until chicken is thoroughly done.





Pork chops are good done this way too!
Cook Time: 7 minutes


Ingredients:


1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces


1 teaspoon crumbled dry leaf oregano


2 cloves garlic, minced


2 tablespoons butter


1/4 cup dry wine, sherry, broth or water


3 tablespoons lemon juice


Salt and pepper


Preparation:


Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano over the chicken. Melt butter in frying pan and brown chicken on all sides. Transfer chicken to crockpot. Sprinkle with remaining oregano and garlic. Add wine or sherry to frying pan, stir to loosen brown bits; pour into slow cooker.


Cover, cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour. Skim fat from juices and pour to a serving bowl; thicken juices, if desired. Serve chicken with juices. Serves 4.
is it any of these





http://www.elise.com/recipes/archives/00…





This one gives you choices


http://www.cdkitchen.com/recipes/cat/450…





this is a chinese one:


but you said you wanted corn starch and breaded and it is:


http://blogchef.net/chinese-lemon-chicke…
Okay... I don't know the recipe your looking for, but this recipe is yummy :





http://www.marthastewart.com/recipe/lemo…





... and the actor isn't bad either! :o)





enjoy!
No, haven't made it but here have a look at these recipes;


http://www.taste.com.au/recipes/search.p…
Mix lemon juice with oil and sugar and baste chicken parts! You can then roll in bread crumbs with seasonings and fry. That's what I do!
Lemon Chicken Piccata








';Lemony flavored chicken with a heavenly coating. Prepare this dish and get ready to have your tummy 'touched by an angel'!';











INGREDIENTS


4 skinless, boneless chicken breasts


1 egg


3 tablespoons lemon juice


1/4 cup all-purpose flour


1/8 teaspoon garlic powder


1/8 teaspoon paprika


1/4 cup butter


2 teaspoons chicken bouillon powder


1/2 cup boiling water











Method


1) In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.





2) In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.





3) In a large skillet, melt butter/margarine and brown the coated chicken pieces.





4) Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

















or try this one




















Lemon Chicken Tenders





';This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!';








INGREDIENTS


1/2 teaspoon paprika


1/2 teaspoon salt


1/4 teaspoon pepper


3 large boneless, skinless chicken breasts, cut into 2-inch pieces


2 eggs, slightly beaten


1 cup Italian seasoned bread crumbs


1/2 cup sugar


1/2 cup lemon juice


1 1/2 teaspoons curry powder








Method


1) Preheat oven to 400 degrees F (200 degrees C).





2) In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.





3) Bake in preheated oven for 15 minutes, turning once.





4) In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.





5) Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.














or this one














Lemon Chicken





';Chicken breasts marinated in lemon juice, then coated in seasoned flour and fried, and finally baked in chicken broth with brown sugar, fresh parsley and lemon slices. This is the best lemon chicken you will ever taste! It is very good for making for a family dinner.';











INGREDIENTS


6 skinless, boneless chicken breast halves


2 cups fresh lemon juice


1 cup all-purpose flour


1 1/2 teaspoons salt


2 teaspoons paprika


1 teaspoon ground black pepper


1/2 cup vegetable oil


1/3 cup light brown sugar


1/4 cup chicken broth


6 slices lemon


1/2 cup finely minced fresh parsley











Method


1) To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag.





2) Refrigerate to marinate overnight, turning once.





3) Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag.





4) Add chicken breasts one at a time, seal bag and shake to coat evenly.





5) Preheat oven to 350 degrees F (175 degrees C).





6) Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes.





7) Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.





8) Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.