Recipe: Delicious Lemon Chicken

Recipe: Delicious Lemon Chicken Delicious, fresh and tasty.

Lemon Chicken. Find a Variety of Healthy Vegetarian Dinners that are Sure to Satisfy You Family. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.

The low ingredient list also makes for a level of ease that allows this dinner to come together in no time at all, which is perfect for a busy weeknight.

Coat the chunked chicken lightly in flour, seasoned with a little salt.

Heat a large skillet or a wok-shaped nonstick pan over high heat.

You can cook Lemon Chicken using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Lemon Chicken

1. You need 2 of boneless, skinless chicken breasts; sliced very thin.

2. Prepare 1 of large jalapeño; thin half moons.

3. Prepare 1 of yellow onion; medium dice.

4. It’s 2 cloves of garlic.

5. You need 2 C of chicken stock.

6. You need 1 C of lemon juice (freshly squeezed only).

7. Prepare 2 T of cornstarch + more for dusting chicken.

8. Prepare 1/2 C of soy sauce.

9. Prepare 2 T of sesame oil.

Serve chicken topped with juice mixture, nuts and lemon slices..

The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken.

In a shallow bowl, combine flour and pepper; dredge the chicken.

I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it!

Lemon Chicken step by step

1. Marinate chicken with soy sauce and sesame oil overnight..

2. Pat dry with paper towels..

3. Combine stock and lemon juice. Grate the garlic into the mixture and stir..

4. Cover chicken with enough corn starch to coat..

5. Heat a large saute pan with plenty of oil. This is a pan fry, not a saute..

6. Shake off excess cornstarch. Fry chicken in two batches as not to overcrowd the pan. Set chicken aside atop paper towels..

7. Add onion and jalapeño. Fry quickly over high heat until onion softens, about 1 minute..

8. Add sauce and scrape up the brown bits with a wooden spoon..

9. Add chicken. Cook 30 seconds..

10. Whisk together cornstarch and water. Pour into the pan while stirring. Cook 1 minute to thicken sauce and reheat chicken..

11. Variations: Rice vinegar, mirin, tamari, ginger, chives, crushed pepper flakes, tamarind, orange, habanero, almond, cashew, arugula, spinach, asparagus, basil, parsley, thyme, oregano, artichoke, avocado, green beans, bell pepper, broccoli,cardamom, celery, carrots, cauliflower, chives, coconut, coriander, corn, edamame, eggplant, fennel, whole grains, hazelnut, honey, leeks, lime, ponzu, mushroom, mustard, oregano, pasta, peas, pecans, poppy seed, radicchio, radish, wild rice, rosemary, saffron.

12. Contd: shallot, sugar snap peas, squash, tea, tarragon, tofu, wasabi, white wine, white wine vinegar, champagne vinegar, sherry vinegar, white vinegar.

Flatten skinned and boned chicken breasts, sprinkle with salt and pepper, then dredge through flour.

Cook on the stovetop in a little olive oil and melted butter.

The sauce, made from chicken broth, lemon juice and slices, butter, and parsley, really makes this a stand-out recipe.

For added flavor, add in some capers.

In a large skillet over medium heat, heat pan.