Best Zesty Lemon Chicken Recipes

ZESTY LEMON CHICKEN

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

ASIAN CHICKEN TENDERS WITH ZESTY LEMON SAUCE

Steps:

• Cut each chicken breast across grain into 8 (1/2-inch-thick) slices. In medium bowl, mix soy sauce, honey, ginger and garlic powder. Add chicken; stir gently until coated. Let stand 20 minutes to marinate.
• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place bread crumbs in shallow dish. Drain off any remaining soy sauce mixture from chicken. Toss chicken pieces in bread crumbs to coat; arrange in single layer in pan.
• Bake 5 minutes. Turn chicken; bake 5 to 7 minutes longer or until golden brown and crisp.
• In small bowl, stir together sweet-and-sour sauce and lemon peel. Serve chicken with sauce for dipping.

CHICKEN (OR SALMON) IN A ZESTY LEMON CREAM SAUCE

Steps:

• Sprinkle chicken breasts with salt and pepper.
• Lightly dredge with flour, shaking off excess.
• Sauté chicken breasts in olive oil until light brown and cooked through, approximately 4 minutes per side.
• Place chicken aside in a pretty dish or platter.
• Add another tablespoon of oil to pan, if necessary, and sauté garlic over medium heat for one minute.
• Reduce heat to low and add the lemon juice, capers, and lemon-pepper seasoning. Cook for five minutes.
• Add the sour cream and cook for five more minutes, or until heated through.
• Pour sauce over chicken and serve immediately.

ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS

Steps:

• Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 6 to 10 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
• Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 20 minutes, until the meat is tender.
• Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

ASIAN CHICKEN TENDERS WITH ZESTY LEMON SAUCE

Steps:

• Cut each chicken breast across grain into 8 (1/2-inch-thick) slices. In medium bowl, mix soy sauce, honey, ginger and garlic powder. Add chicken; stir gently until coated. Let stand 20 minutes to marinate.
• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place bread crumbs in shallow dish. Drain off any remaining soy sauce mixture from chicken. Toss chicken pieces in bread crumbs to coat; arrange in single layer in pan.
• Bake 5 minutes. Turn chicken; bake 5 to 7 minutes longer or until golden brown and crisp.
• In small bowl, stir together sweet-and-sour sauce and lemon peel. Serve chicken with sauce for dipping.

ZESTY BRAISED CHICKEN WITH LEMON & CAPERS

Steps:

• Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

NORMA'S ZESTY LEMON CHICKEN SCALOPPINE

Steps:

• Cook pasta according to package directions, drain and set aside.
• Brush the bottom of a large sauce pan or non-stick skillet with oil and heat on medium high heat.
• Sprinkle chicken with salt and pepper and add to pan in a single layer and sear for one minute.
• Flip each piece and sear for one minute more.
• Top chicken with lemon rounds and add broth, cover and simmer for 5 minutes.
• With a slotted spoon or spatula, remove chicken and lemon from pan and transfer to a large plate and cover with foil to keep warm.
• Add pasta, arugula, and lemon zest to pan and toss to coat.
• Spoon pasta and arugula onto serving plates and top with chicken, lemon and parmeson, dividing evenly.

ZESTY LEMON PEPPER CHICKEN

Steps:

• Put chicken into a large bowl.
• In a separate bowl, zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds).
• Mince onion and add it to the bowl with olive oil, paprika, thyme, salt and pepper. Reserve 3 tbsp of this marinade.
• Use hands or tongs to turn chicken over and coat it with the marinade.
• Marinate for 12 hours or overnight.
• Heat oven to 500 degrees.
• Put chicken skin side up on a shallow, medium-sized roasting pan.
• Place reserved lemon rinds into pan.
• Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes, brushing with the reserved marinade, or until chicken is cooked through.
• Discard lemon rinds. Serve with remaining marinade. Good served with my almond green beans and.