Tag Archives: boneless chicken

Lemon Chicken

4 Feb

Lemon Chicken

Everyone has their own chicken lemon recipe.

I have many but I like this one today. Maybe tomorrow I will like one of the other recipes.

I’m just wild and crazy.

This is a big recipe for my big family and the leftovers are the best.

5 pounds of thin sliced boneless chicken breasts

1 1/2 cup flour

One teaspoon salt

1/2 teaspoon black pepper

One teaspoon garlic powder

Olive oil

8 cloves of minced garlic

The zest of three lemons

Juice of five lemons

1 1/2 cups of good white wine

2 sticks  of butter

48 ounces chicken broth

Salt and pepper to taste

5 tablespoons  of capers with their juice

Slices or wedges of one lemon

Mix the flour, salt, pepper and garlic powder

Heat a nonstick skillet with 5 tablespoons of olive oil

Lightly flour the chicken, shaking all the excess flour off the chicken.

Lightly brown on both sides

Place in a dish and set aside

Melt the butter in a large oven proof pan with a good lid.

Add  the  lemon zest

Cook for two minutes

Add the wine and let cook till it is halfway evaporated

Add the chicken stock and capers and bring to a boil

Add the lemon juice and lemon slices.

Take off the heat.

Add all the cooked chicken and make sure it is all submerged in the sauce.

Cover the pan and place in a 350 degree oven for one hour.

Boil the pasta and drain

Brown the minced garlic in 1/3 cup olive oil

Pour this over the pasta and place in a large deep platter

Place some of the chicken sauce on the pasta and toss

Add the chicken on top

This will disappear

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Janets’ Chicken

12 Nov

Janet's Chicken

My sister Janet makes this fried boneless chicken you can just die for.

I have watched her make it and mine still doesn’t come out like hers.

This is her recipe.

Cut the boneless chicken all the same size.

I find this impossible to do.

4 boneless chicken breasts. It should be about 10 to 12 pieces after it is cut up.

1 1/2 cups  seasoned bread crumbs

4 tablespoons chopped fresh parsley

2  beaten eggs

1 tablespoon of garlic salt

Mix the bread crumbs with the parsley . Set aside.

Mix the eggs with the garlic salt.

Heat a skillet with about 1/2 cup canola or olive oil on medium high heat.

Dip the chicken breast in the egg mixture then in the breadcrumbs.

Put the chicken in the hot oil and fry till golden brown on both sides.

It is better to keep the heat on medium rather then burn the chicken.

You want a nice golden crust not  brown black.

Do not overcrowd the pan.

Drain on a paper towel so all the excess oil drains off.

A bunch of these can make your week so easy.

Make them the first night with mashed potatoes and fried spinach.

Chicken Parmesan  and pasta for the next night.

If you are lucky enough to have any leftover make a fabulous sandwich with mayo, ketchup, lettuce, tomato, onion, pickle and hot sauce.

Thanks for the recipe Janet.

 

 

 

 

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Chicken with lemon and capers

16 Oct

 

Chicken with lemon and capers

Chicken with lemon and capers

This is one of my favorites.

Three pounds of skinless, boneless, thin sliced chicken breasts.

Two eggs

1/2 teaspoon garlic salt

olive oil

One cup of seasoned bread crumbs

One cup of panko crumbs

Four tablespoons minced fresh parsley

3 cloves of smashed  garlic

The zest of two lemons

The juice of one lemon

3/4 cup white wine

One small can of chicken stock

3 to 4 tablespoons capers

3 tablespoon of the caper brine

4 tablespoons butter

One cup of pasta water

One pound of angel hair pasta

Parmesan cheese, red pepper flakes and extra lemon juice for toppings.

Cook the pasta in water, salted with one tablespoon of salt.

Scramble the eggs and mix with the garlic salt.

Mix the bread crumbs, panko and parsley

Heat a non stick skillet with about a 1/4 inch olive oil on medium high heat

Dip the chicken in the egg and garlic salt mixture

Then coat with the breadcrumb mixture

Drop in the hot oil and fry till golden brown

Cook in batches and don’t overcrowd the pan

Add extra oil if needed

Set the cooked chicken aside

Add the garlic to the pan for about one minute.

Add the lemon zest

Add the wine to deglaze the pan

Stir all the brown bits off the bottom of the pan

Let the wine cook off till about half the wine has evaporated

Add the chicken broth and bring to a boil

Add 1/2 cup of pasta water. Save the other 1/2 cup if the pasta looks dry.

Add the capers. lemon juice and butter and cook till everything is mixed

Add the cooked chicken and cover each piece with the broth

Then add the pasta and mix well

Sprinkle with red pepper flakes, cheese and extra lemon

Serve with steamed broccoli.

 

 

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