Cold Lemon Chicken Recipes

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.

Steps:

• 1. In large pan, mix the first 5 ingredients. Bring to a boil and add chicken. Cover and poach over medium low heat for 15 go 20 minutes til done in center of breasts. Remove chicken from broth, cover and refrigerate to cool thoroughly.
• 2. Mix mayonnaise, cucumber, lemon rind, 2 tsp lemon juice, salt and pepper. Spread in a thin layer over chicken pieces. Top each with a lemon slice. Garnish with parley sprigs and a sprinkle of paprika.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Steps:

• 1. Dissolve bouillon cube in warm water and put aside.
• 2. Heat oil in large frying pan then add half the lemon zest.
• 3. Add chicken and wine to pan and cook on low heat.
• 4. Once chicken is partially cooked add bouillon mixture, onion, garlic, remainder of zest and cayenne pepper to pan.
• 5. Allow concoction to simmer slowly and flip chicken breasts occasionally to ensure even cooking.
• 6. When most of the water is absorbed remove chicken from pan.
• 7. Crack pepper over chicken and allow to cool.
• 8. Once chicken is cool put on your favorite salad or sandwich.