Versatile Lemon Chicken
"This is my version of the seemingly infinite variety of lemon chicken recipes. It is a mixture of half a dozen different ones I have tried. I settled on this because it is seriously easy to make and very versatile. The amount of butter, flour and seasoning is really just a matter of taste. However, if you can, use organic chicken because it isn't pumped full of water and nonsense which can ruin the thick gloopy sauce. You can add whatever you like to it while it is cooking and serve it with anything. My favourite is pasta (conchiglie or penne) and mushrooms or homemade garlic potato wedges. Yummy!"
photo by Pneuma
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
directions
- Juice the lemon.
- Mix the flour, salt and pepper on a plate.
- Cut the chicken into long strips.
- Thoroughly coat the chicken in the flour mixture.
- Melt half of the butter in a frying pan (that has a lid for later).
- On a very high heat add the chicken to the butter and quickly brown on both sides.
- Reduce the heat, add the rest of the butter and let it melt.
- Add the lemon juice and cover the pan. NB If you want to add mushrooms or other veggies now is a good time.
- The chicken will be ready in approximately 10 minutes - I stir it occasionally but that isn't necessary.
- Serve the chicken with the lemon butter mixture as the sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this a week ago, but forgot to post the review. It's simple but great- done in less than 20mins from prep to cooking time. I usually like cooking chicken fingers this way but what's new here to me is covering it and adding veggies in it too. I played it safe and mixed it with cabbage. It's really good and the lemon wasn't overpowering. With it's versatility, I'll be trying this with other veggies too. Thanks! Made for PAC Spring 2009.
RECIPE SUBMITTED BY
I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit).
I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time.
When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse.
I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings:
5 stars = great, I will make it again perhaps many times
4 stars = good, I will make it again but will probably adapt it
3 stars = ok, I may make it again but will definitely adapt it
2 stars = something went wrong
1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard
I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why.
Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
