Best Lemon Chicken With Prawns Lemon Cluck N Chuck Recipes

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

LEMON CHICKEN WITH PRAWNS (LEMON CLUCK N CHUCK)

Steps:

• Remove skin and bones of chicken and place in 2 cups of boiling water with 1tsp of lemon pepper, Black Pepper, 1Tbsp Basil and salt. Boil hard for 20 minutes with lid on. Half fill a Dutch oven or large pot with hot water and place over high heat and bring to a boil. Remove shells from shrimp/prawns and set aside. Cut Chicken into small strips( ½ - ¾ inch thick) then cut into 1-1.5 inch lengths and set aside. Grate the zest of the lemon then squeeze juice and add to Gr. Onions and set aside. Dump chicken stock through sieve into large fry pan (25-30 cm) place on high heat and bring to a boil, add onion/lemon mixture, Garlic, 1tsp Lemon pepper and continue to boil until reduced to half. Stir in chicken pieces and cook until chicken is firm and cooked through. Combine starch and cold water in a small jar and shake until dissolved, then add to the chicken and broth and return to a boil to thicken broth. Place pasta into boiling water and cook to desired firmness, then strain. Place shrimp/Prawns into fry pan with broth and cook covered 2 minutes or until white and firm(don't overcook) Dump sauce and chicken mixture over pasta and add Brocoli, stir together thoroughly. Place 1 serving of Pasta into non stick fry pan and add 2tsp Oregano, 2tsp basil and grated parmesan appr.3- 4 Tbsp at Med. high heat(7) Stir or toss until cheese melts and pour onto plate and repeat for each serving. (could also be mixed together and baked in a casserole dish in the oven at about 325 degrees for about 30-45 minutes until cheese is melted.

LEMON CHICKEN PASTA

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

LEMON CREAM CHICKEN

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

LEMON CHICKEN

Steps:

• 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. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
• Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.