Lemon Chicken Recipes

Most non-vegetarians prefer chicken to red meat, as it has low amounts of saturated fatty acids. A number of delectable dishes can be prepared by using it with different combinations. Lemon can be used to make it more aromatic and flavorsome.

The tart flavor gives a better taste to any non-vegetarian dish. You can use it to improve the flavor of chicken grills or roasts. Another option is to use a tangy sauce. Try some of the following recipes.

Ingredients

• Boneless Chicken Breast Halves, 4
• Lemon, (juiced) 1
• Fresh Basil, (finely chopped) 2 tbsp.
• Spicy Mustard, 2 tbsp.
• Olive Oil, 1 tbsp.
• Dash of Ground Black Pepper
• Dash of Salt

Preparation

Wash the chicken and pat it dry. Keep it between the sheets of plastic wrap. Pound it to achieve an even thickness. Combine together chicken, lemon, mustard, olive oil, basil, pepper, and salt in a plastic food storage bag. Seal it and refrigerate for about 2-4 hours. Broil or grill it on each side for about 5-7 minutes, until it is gets cooked. 

Ingredients

• Boneless and Skinless Chicken Breast Halves, 4
• Lemon Juice, 2 tsp.
• Chicken Broth, ½ cup
• Flour, 4 tsp.
• Garlic, (minced) 2 tsp.
• Butter, 1 tsp.
• Oil, 2 tsp.
• Pepper and Salt, as per taste

Preparation

Flatten the chicken slightly. Dust it with flour. Sprinkle pepper and salt. Fry it in hot oil for about 2 minutes, on each side. Remove it from the pan. Then add garlic, chicken broth, butter, and lemon juice to the pan. Cook it for about 2 minutes and pour this mixture over the fried chicken. Serve it hot.

Ingredients

• Chicken, 4-5 lb.
• Lemon, 2
• Butter, ¼ cup
• Olive Oil, 2 tbsp.
• Chicken Stock, ½ cup
• Flour, 1 tbsp.

Preparation

Preheat the oven to 350° F. Cut one lemon into four pieces and place it inside the chicken carcass. Squeeze the other one. Mix half the juice with olive oil and rub it on the chicken skin. Place it in a roasting tin and cook it for about 75-90 minutes. Baste it, until the skin turns brown and the juices run clear.

Now let's make the gravy. Melt butter in a saucepan and add flour to it. Cook it for a few minutes and then gradually add chicken stock and remaining lemon juice with stirring it constantly.

Stir it well so that the liquid incorporates properly with the flour mixture and makes a smooth sauce. Bring it to boil with continuous stirring, and simmer for about 2-3 minutes. Cut the chicken into small pieces and serve it with the lemon gravy.

Ingredients

• Chicken Thighs, 6
• Juice of 1 Lemon
• Baby Onion, 1 cup
• Chicken or Vegetable Stock, ¾ cup
• Mushrooms, 2 cups
• Plain Flour, 1 tbsp.

Preparation

Brown the chicken thighs using a little oil, in a non-stick frying pan. Remove it from the pan. Add more oil to the pan and fry onions, until they become brown. Add chicken thighs again to the pan and sprinkle it with flour. Mix it well to make a flour coat.

Then add sliced mushrooms. Pour hot stock and lemon juice over it. Season it with pepper and salt. Then bring it to a boil, reduce the heat, and simmer. Cover the pan and cook gently for about 30 minutes, until the dish gets cooked well.

These dishes will go well along with a glass of Sauvignon Blanc.