Lemon Chicken Recipe
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This dish cooks slowly in its juices, creating tender chicken and a flavorful sauce.
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1/4 cup flour
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon turmeric (optional)
1 teaspoon paprika (optional)
2 tablespoons olive or canola oil
1 chicken, about 3 lbs, or use legs and thighs, skin on or off
2 onions, sliced
1/2 lemon, sliced very thinly
4 ounces sliced mushrooms, fresh or canned
Mix together flour, salt and pepper. Add optional seasoning, if using. Put mixture in a paper or plastic bag and shake chicken pieces, a few at a time, to coat with seaoned flour. Set aside.
Heat oil in a large skillet with a lid. When hot, add chicken pieces (don't crowd) and cook to golden brown. Remove from skillet, set aside.
Add mushrooms, onion slices, lemon slices, and wine or water. Cook several minutes, stirring to loosen any browned bits. Return chicken to pan, cover, and adjust heat to maintain a simmer. Cook until meat is tender, about 30 minutes (this may vary, depending on size and age of chicken).
Taste pan juice and season, if necessary. If juice is very thick and cooked-down, use as is or thin with a tablespoon or two of water; if juice is thinner than desired, remove chicken to a warm plate and rapidly boil down juice to desired consistency. Serve with rice, noodles, or mashed potatoes.
: If your pan doesn't have a lid, make one from a double layer of foil.
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