Lemon chicken recipe anyone???

i'd like a tasty, really delicious, saucy one please..





i've tried it before, but it tasted like nasty menthol candy and i'm quite sure it shouldn't be that way. so can you recommend something really nice please???Lemon chicken recipe anyone???
Chicken Breasts in Lemon Cream Sauce:





http://www.recipezaar.com/50342





True Lemon Chicken:





http://www.recipezaar.com/51884





Chinese Lemon Chicken:





http://www.recipezaar.com/152376





More here:





http://www.recipezaar.com/recipes.php?q=…Lemon chicken recipe anyone???
i cook the chicken first .


then mix 1/2 cup lemon spread and a 1/2 cup water together in a saucepan and simmer till it thickens slightly..


put the chicken in with the sauce and coat the chicken really well with it...


it's the simplest way i've done it..
I had one that used Lemon Jelly.


You flour boneless chic breasts, then sautee them. Take them out and add rice vinegar and Lemon Jelly.


Mix those two together until it is a sauce and add your chic back into the pan.


Sorry, I didn't have the actual recipe ingredients to give.
I don't have a recipe for Lemon Chicken, but I have these great recipe sites that may be helpful to you. These sites have been time savers and a lot of fun to go to when trying to find new recipes. I have found many, many GREAT recipes that I use all the time from these sites. Allrecipes.com and Cooks.com They offer a recipe folder you can save all the recipes you have tried and viewed and also offer a printable version ...also they have ppls opinion. So can see how they paned out with the general public. Hope this has helped. Enjoy! :)
2 tablespoons flour


1/4 teaspoon McCormick® Coarse Ground Black Pepper


1 pound thinly sliced boneless skinless chicken breasts


1 tablespoon olive oil


1 cup reduced-sodium chicken broth


2 teaspoons McCormick® Salt Free All-Purpose Seasoning


2 tablespoons lemon juice








1. Mix flour and pepper on a plate. Moisten chicken lightly with water. Coat evenly with flour mixture.


2. Heat oil in large nonstick skillet on medium heat. Add chicken in batches; cook 3 to 4 minutes per side or until golden brown. Add broth and Seasoning; bring to boil. Reduce heat to low; cover and simmer 10 minutes. Remove chicken to serving dish; keep warm.





3. Bring liquid to boil. Cook, uncovered, until slightly thickened, stirring frequently. Add lemon juice. Spoon sauce over chicken
Here is one


http://www.awesomecuisine.com/recipes/70…
LEMON CHICKEN





1 whole chicken


1 cup lemon juice


3 teaspoons sugar


saffron


cardamon


750 ml (about 3 cups) chicken stock


5 largely cubed potoatoes


flour


5 tablespoon olive oil








Shallow fry whole chicken in oilve oil to seal in flavour. Remove chicken from the pot after it has turned golden brown and set aside.


Prepare sauce in the same pot that chicken was cooked in by sprinkling flour into the oil left behind from the chicken; add cardammon, saffron, and pour in the stock.





Make sure stock is added slowly so that the flour turns into a paste.





When all of the stock has been added, mix in the lemon and sugar. Then add the chicken with the cubed potatoes and simmer for 1 hour on medium heat, stirring at 15 minute intervals.
I like this recipe because the lemon flavor is not so overpowering. I usualy pair it with broccoli and rice. Enjoy!





1/3 cup unseasoned dry breadcrumbs


2 teaspoons minced fresh thyme or 1 1/2 teaspoons dried


1 1/2 teaspoons minced lemon peel


2 skinless boneless chicken breast halves


2 tablespoons olive oil


Lemon wedges





Preparation:


Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.





Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.
I make a lemony chicken pasta dish.





Ingredients:


White wine


Lemon juice


Butter


Capers


Green onions


yellow onions


red bell pepper


chicken breast


Garlic





I take the chicken breast and cut them into cubes. I put enough olive oil in the pan to coat it and then I fry the chicken until brown.





After that I remove the chicken and put the onions, bell peppers butter and garlic into the pan and saute them.





After that I deglaze the pan with the white wine.





I add in the lemon juice, more butter and garlic. You can add more wine if this doesnt produce enough sauce. Just keep adding the ingredients to make more sauce and to make it taste how you like it.





I throw the onions,bell peppers and chicken into the sauce along with about a tablespoon of capers and let it simmer.





I pour it on top of angel hair pasta.





Enjoy....





Sorry I dont measure. I just throw things in until it tastes right.
8 chicken breast halves, deboned and cut into bite size pieces


1/2 cup cornstarch


1/2 teaspoon salt


1/8 teaspoon pepper


1/4 cup water


4 egg yolks, beaten


2 cups Cooking Oil


Green onions, sliced


***Lemon Sauce***


1 1/2 cup water


1/2 cup lemon juice


3 1/2 tablespoons light brown sugar


3 tablespoons cornstarch


3 tablespoons honey


2 teaspoons chicken bouillon granules


1/4 teaspoon ginger, or more if desired


Combine cornstarch, salt and pepper. Blend in water and egg yolks. Dip chicken pieces into cornstarch-egg mixture. Fry chicken in oil for about 5 minutes until golden. Drain. Sprinkle with green onions. Pour sauce over chicken.





For the sauce: Combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils. Pour over chicken. This recipe also works well in a wok.