Zesty Lemon Chicken

6 boneless chicken breasts
10 whole lemons, (enough to make 2 cups juice, reserve 2 tbsp for later)
1 cup flour
1 1/2 tsp salt
2 tsp paprika
1 tsp black pepper
1/2 cup oil
2 tbsp lemon zest (grated peel)
1/3 cup brown sugar
1/4 cup chicken broth*
1 whole lemon, sliced thin
minced parsley for garnish
skillet, bowl, baking dish

In an airtight container, combine chicken breasts and lemon juice. Marinate for 1 hour. Remove chicken. Pat chicken with paper towel, but don’t dry completely. Mix together flour, salt, paprika and pepper. Dredge chicken in flour mixture until well coated.

In large skillet heat 1/2 of the oil and fry breasts a few at a time until well browned, adding and heating more oil as needed. (about ten minutes) Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved lemon juice and pour around chicken. Pace a sliced lemon on top of each breast and sprinkle with minced parsley. Bake at 350 for 20-30 minutes until tender.

*I added the broth to the frying pan, deglazed it and then added it to the baking dish. Yum.

Chicken Saltimbocca

Ingredients

1. Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
2. Salt and freshly ground pepper
3. 8 large sage leaves
4. 4 thin slices prosciutto di Parma
5. All-purpose flour, for dusting
6. 2 tablespoons extra-virgin olive oil
7. 4 tablespoons unsalted butter, cut into tablespoons
8. 1/4 cup plus 2 tablespoons dry white wine
9. 1 cup chicken stock or low-sodium broth

Directions

1. Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
2. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
3. Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
4. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

Grilled Chicken with Lemon Basil Pasta

from Pioneer Woman

Servings: 8

Ingredients

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• ½ sticks Butter
• 3 whole Lemons, Juiced
• ¾ cups Heavy Cream
• ¼ cups Half-and-half
• 1-½ cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Chicken Peanut Curry Recipe

from Simply Recipes

Ingredients

3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges

Method

1 Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.

2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.

3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.

4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.

Serves 6-8.

Chicken with Mushroom Cream Sauce Recipe

from Simply Recipes

Ingredients

• 1 5-pound roasting chicken, cut into serving pieces (bone-in, skin on)
• Flour, salt and pepper
• 1 cup grapeseed oil, or canola oil (or other high smoke point oil)
• Butter
• 1/4 cup rich chicken broth
• 1 small onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 clove of garlic, crushed
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper

Note: If you don't have some homemade chicken stock available, you can simmer the giblets (gizzards and heart, not the liver) and neck in a cup or two of water to make some stock.

Method

1 Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.

2 Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.

3 Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.

4 About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 Tbsp of oil. Add the onions to the pan and sauté on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard the garlic, and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.

5 When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side.

Serves 6 to 8.

Serve with noodles, rice, or Spanish rice.

Lemon Chicken

from Wednesday Chef

Serves 4

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
4 whole chicken legs (thighs attached)
Coarse sea salt
Freshly ground black pepper
Grated zest and juice of 1 lemon
1/2 cup creme fraiche

1. Preheat the oven to 375 degrees. Heat a large ovenproof skillet over medium-high heat. After 3 minutes, add the butter and oil. Season the chicken generously with salt and very generously with pepper. Place the chicken, skin side down, in the skillet and brown well on both sides, turning once.

2. Transfer the skillet to the oven. Bake for 15 minutes, or until the juices run clear when the chicken is pierced with a knife.

3. Return the skillet to the stovetop. Transfer the chicken to a platter and keep warm. Remove all but 1 tablespoon of fat from the skillet. Place over medium heat, add the lemon juice, and stir to scrape up any pan drippings. Simmer for 1 minute, then add the creme fraiche and stir until melted and bubbling. If the sauce is too thick, add a few tablespoons of water. Pour the sauce over the chicken and sprinkle with lemon zest and additional pepper. Serve hot.