GRANDMA'S CHICKEN CHARDON
Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!
Provided by MADDIEGAIL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
- Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
- Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 13 g, Cholesterol 110.1 mg, Fat 11.6 g, Fiber 1.3 g, Protein 30.3 g, SaturatedFat 5.7 g, Sodium 334.1 mg, Sugar 1.9 g
GRANDMA'S LEMON CHICKEN
My grandmother rarely made anything other than chicken, so she had every recipe she used perfected! This one happens to be our family's favorite.
Provided by Holly Parsons
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whip milk and egg together in a small bowl. Mix flour and lemon-pepper seasoning together in a another small bowl.
- Dip chicken in the egg mixture and then in the flour to coat completely. Place milk and butter in the bottom of a baking dish to keep the chicken nice and moist. Place coated chicken on top. Place lemon slices directly on the chicken. Cover with foil.
- Bake in the preheated oven until almost cooked through, about 30 minutes. Remove foil and continue to bake until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 370.7 calories, Carbohydrate 38.2 g, Cholesterol 135.1 mg, Fat 13.2 g, Fiber 6.1 g, Protein 31.3 g, SaturatedFat 6.7 g, Sodium 213 mg, Sugar 2.4 g
GRANDMA'S ROAST LEMON CHICKEN
Steps:
- 1. PREHEAT OVEN TO 375 DEGREES.
- 2. PLACE THE CHICKEN ON IT\'S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.
- 3. CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.
- 4. PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.
- 5. SPRINKLE CHICKEN WITH SALT,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER.
- 6. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON JUICE,AND WINE.
- 7. RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE SKILLET.
- 8. BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THICKEST PART OF THE THIGH AND INTERNAL TEMPERATURE REGISTERS 180 DEGREES.
- 9. TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVING BOARD AND KEEP WARM BY COVERING WITH A TENT OF FOIL.
- 10. DISCARD THE VEGETABLES.
- 11. TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DE FATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET.
- 12. STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.
- 13. ADD THE DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.
- 14. BRING TO A SIMMER,AND STIR FREQUENTLY UNTIL THICKENED.SERVE GRAVY ALONG SIDE CHICKEN
GRANDMA ROSE'S LEMON ITALIAN CHICKEN
This chicken is a little different as it does have fresh or canned tomatoes in as well as lemon. This is a great recipe. Serve with Italian flat green beans, and polenta, or garlic mashed potatoes or just a fresh out of the garden salad.
Provided by andypandy
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and dry the chicken pieces well. Heat the oil in a large frypan over medium high heat, slip in the pieces of chiken skin side down, not letting them touch each other.
- Brown over medium heat or lower adjusting the temperature so the chicken colours slowly taking about 15 minutes to reach a nice amber colour.
- Sprinkle with a little salt and pepper as they cook, then turn with a wooden fork and spatula, try not to pierce the chicken and letting out the juices. We are only browning the chicken well at this stage.
- Remove the browned chicken to a large platter.
- Pour off all but a few tablespoons of the fat.
- Place the frypan over medium heat and add the carrot, onion, parsley, and sage leaves, and cook until the onion starts to turn golden brown.
- Stir in the lemon zest and keep stirring until onion is deep golden.
- Taking care not too burn the brown bits and glaze on the bottom of frypan.
- Blend in the minced garlic, a pinch of ground cloves, the tomatoes, and liquid of choice ( water, canned drained juices, or chicken broth).
- Scraping the liquid into the brown bits to free up.
- Add the chicken back into the frypan with 2 tablespoons only of lemon juice, bring all to a gentle simmer bubble.
- Cover the pan and cook another 15 minutes.
- Uncover the pan now and cook the last ten minutes, turning all the pieces to keep moist, and condensing down.
- The sauce should be thickened and clinging to the chicken pieces.
- Now ready to serve have a hot platter ready.
- Sprinkle the remaining 2 to 3 tablespoons fresh lemon juice over the chicken taste for salt and pepper.
- Pile the chicken onto the plater and moisten all the pieces with pan juices.
- Sprinkle with extra minced parsley.
Nutrition Facts : Calories 502.6, Fat 38, SaturatedFat 9.8, Cholesterol 142.6, Sodium 225, Carbohydrate 4.1, Fiber 0.8, Sugar 1.9, Protein 34.6
More about "grandmas lemon chicken recipes"
GRANDMAS ROAST LEMON CHICKEN - BIGOVEN.COM
From bigoven.com
GRANDMA'S CHICKEN RECIPES: 55 DISHES WE'RE PASSING …
From tasteofhome.com
GRANDMA'S ROAST LEMON CHICKEN RECIPE - COOKEATSHARE
From cookeatshare.com
GRANDMA'S PUDDINGS | LEMON CHICKEN
From grandmaspuddings.com.au
ASTRAY RECIPES: GRANDMA'S ROAST LEMON CHICKEN
From astray.com
GRANDMA’S LEMON CHICKEN | POSTCARDS MAGAZINE
From postcardslive.com
ROASTED LEMON CHICKEN RECIPE - TASTING TABLE
From tastingtable.com
GRANDMA'S LEMON CHICKEN RECIPE | RECIPE IN 2022 | LEMON …
From pinterest.com
GRANDMA'S LEMON CHICKEN - BENIHA.COOLFIRE25.COM
From beniha.coolfire25.com
GRANDMA'S LEMON CHICKEN RECIPE | ALLRECIPES
From stage.element.allrecipes.com
GRANDMA'S LEMON CHICKEN - PARSON
From parson.cloud
GRANDMA'S LEMON CHICKEN - RECIPE - COOKS.COM
From cooks.com
GRANDMA'S LEMON CHICKEN RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
GRANDMA'S ROAST LEMON CHICKEN - YUMMY RECIPES
From yummy-recipes.us
GRANDMA'S LEMON CHICKEN RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
GRANDMA'S CHICKEN WITH OLIVES AND LEMON RECIPE - FOOD.COM
You'll also love