Wednesday, 7 May 2014

Lemon Chicken

This is a quick and delicious chicken dish. Rated highly by my family. I usually serve it with noodles but you can serve it over rice.


5 Tablespoons butter
4 Tablespoons vegetable oil
4 Cups sliced white mushrooms
6 sliced green onions
3-4 cloves of garlic, minced
¼ Cup all-purpose flour
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts, cut into bite-size pieces
¾ Cup chicken broth
½ Cup dry white wine
1 Tablespoon granulated sugar
1 teaspoon lemon zest
¼ Cup freshly squeezed lemon juice
⅓ Cup sliced, toasted almonds

  • Preheat oven to 350 degrees
  • In a large skillet melt 2 Tablespoons butter, add mushrooms and cook until golden brown and softened.
  • Add green onions and garlic. Cook for a few minutes.
  • Transfer to a 9x13 casserole dish.
  • In a large bowl combine flour, paprika, salt and pepper. Toss chicken to coat. Remove chicken to a plate and reserve the remaining flour in the bowl.
  • Clean the skillet. Add one tablespoon butter and 1 tablespoon vegetable oil to pan over medium high heat. Brown the chicken in batches, removing browned chicken to casserole dish.Adding more butter and oil to pan as needed. Stir chicken and mushrooms together. Set aside.
  • In the skillet add wine and scrape off the yummy bits from the bottom of the pan. Add chicken broth, stir.
  • Add reserved flour mixture, lemon zest, lemon juice and sugar.
  • Bring mixture to a boil, stirring with a whisk until the sauce thickens.
  • Pour mixture over the chicken and stir.
  • Bake in oven for 20 minutes.
  • Serve over noodles or rice if you like.
  • Serve with freshly ground black pepper.

Print Recipe:Lemon Chicken
Melt butter over medium heat. Add mushrooms. Cook until softened and golden.

Add green onions and garlic. Cook for a couple of minutes.

Transfer to a casserole dish.

Toss chicken in flour-spice mixture. Shake off excess flour and reserve flour in bowl.

Heat oil and butter over medium high heat. Cook chicken in batches.

Brown the chicken on all sides. Remove cooked chicken to casserole dish and stir to combine with the mushroom mixture

In the same skillet add wine, stir to release bits from the bottom of the pan.

Add chicken broth, reserved flour, lemon zest, lemon juice and sugar. Whisk the mixture until smooth and thickened.

Pour sauce over chicken. Cook 20 minutes 350 degree oven. .

Half way through cooking sprinkle with almonds and return to oven.
Serve over rice or noodles.

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