Best Bonnies Lemony Chicken Recipes

BONNIE'S CHICKEN IN A CREAMY LEMON GARLIC SAUCE

Steps:

• Put on a pot of water to boil for spaghetti noodles. Add a tablespoon of salt to the water.
• I used organic spaghetti noodles. You can also use rice, or mashed potatoes.
• We used boneless, skinless chicken thighs for this dish. You can also use boneless breast meat if you like. Add salt and coarse ground pepper to taste before frying. Dredge the chicken in flour and add to the butter in the skillet over medium heat.
• Melt 3 tablespoons of butter in a deep skillet or Dutch oven to fry chicken. It takes about 5 minutes a side tor until a nice golden brown. Transfer the chicken to a platter and keep it covered and warm. Add the remaining 3 tablespoons of butter to the pan. Add the garlic and give it a stir in the butter. Add the mushrooms and saute until they are tender. Remove the mushrooms to the platter.
• Add chicken broth and stir up the brown bits from the bottom of the skillet. Bring the mixture to a boil, then turn the heat down to a simmer and let it reduce to about 3/4 cup.
• Stir in the cream and lemon juice. Cook the mixture over medium heat until it starts to thicken.
• Add the mushrooms and the white pepper, and salt to taste, if needed.
• Now, add the chicken and simmer 15 to 20 minutes until the sauce is of medium thickness. Then serve over spaghetti noodles, egg noodles, rice, or mashed potatoes.
• Here is how it looks
• Enjoy!

BONNIE'S LEMONY CHICKEN

Steps:

• Whisk the zest in the buttermilk, add the chicken tenders to soak a few minutes.
• Pre-heat pan and cover bottom with 1/4 inch of vegetable oil.
• Combine the flour and the cornstarch in a shallow bowl.
• Remove the chicken tenders from the buttermilk and dredge in the flour/cornstarch mixture and place in hot oil skillet. (not smoking)
• Fry tenders until golden brown. About 4 to 5 minutes per side. Drain on paper towels.
• Make the sauce. In a small saucepan, combine the lemon curd, chicken broth, ginger and soy sauce. Whisk and heat until hot but not boiling.
• Serve sauce over the chicken tenders on a platter or on each individual plate. Here is what it looks like. Enjoy!

BONNIE'S ROASTED CHICKEN WITH VEGETABLES

Steps:

• 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
• 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
• 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
• 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
• 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
• 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!