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Topic: Restaurant Cooking: Lemon Chicken  (Read 1345 times)
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waggonswest
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« on: February 22, 2011 08:05:54 AM »



We are on a budget and not eating out.  I miss exploring all the fantastic restaurants we have around here.  So I've started trying to cook dishes that I never make but would happily let some one else cook.  I've explained to the spuds that they are going to have to eat the food mom would order at fine restaurant when she is out with dad. 

Lemon chicken is one of those things... It worked out pretty well. 

5 chicken breasts (What can I say, I have teenagers).
 Pound thin. Dredge in flour. Saute in butter and olive oil over high heat until browned on both sides. Set aside on plate. (Chicken will not be cooked all the way through. That is OK. It will finish cooking later.) Do not overfill the skillet. Cook 1 or 2 pieces at a time until they are all browned. You may need to add a bit of butter and olive oil as you go.

Chop 4-5 cloves of garlic. Wash and thinly slice half of one lemon, enough to get 5 slices. Thinly slice 6-8 large button mushrooms. I do mean thin on the lemon and mushrooms. Paper thin.

One the chicken has all been browned, add the mushrooms to the pan. Stir over medium heat until just starting to release their juices and soften. Add garlic. Stir and saute until fragrant and softened being careful not to brown or burn the garlic.

Add about a cup of chicken broth, 1/4 cup white wine and about 2 Tbsp lemon juice from the unsliced half. Stir to loosen the tasty browned bits from the bottom of the pot. Add salt and pepper to taste. Return the chicken to the pan along with the lemon slices. Cover and simmer for about 10 more minutes until the chicken is cooked through and the sauce has thickened slightly. Add. a dash of thyme and a sprinkle of cracked rosemary

Serve over noodles (Trader Joe's lemon pepper fettuccine works well). Add a side of asparagus.
The spud's didn't like the lemony noodles.  They would have been happier with plain fettuccine.   That would have made the dish more bland and I would probably have added more lemon or lemon zest to make up for it. 

As an aside... pressed for time one night, I threw together one of those chicken, mushroom soup and stuffing casseroles.  Not very pretty but easy and edible.  Spud 2 looked at it and said "gee mom, what ever made you choose this restaurant?"

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alwaysinmyroom
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« Reply #1 on: February 22, 2011 08:41:49 AM »

ha ha obviously children do not have the same taste buds as adults!

I think I would love this as lemon and chicken in the same sentence makes my mouth water!

Asparagus is coming into season and is reasonably priced..what a great way to eat better and save money!
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kitschbitch
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« Reply #2 on: February 22, 2011 11:33:53 AM »

Yummy!  And no sugar (unless I missed it)?  GREAT!
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ficklephonebug
« Reply #3 on: February 22, 2011 12:19:21 PM »

OMG, it looks soooooooooo dang good!!!
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lady4feet
« Reply #4 on: February 24, 2011 05:49:10 AM »

I love lemon chicken and this look soooo yummy!
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SoCraftyTal
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« Reply #5 on: February 25, 2011 05:29:04 PM »

Ah!  This chicken looks fantastic, great work!  I also love the background story to this recipe.  Whose budget isn't tight these days...?!  I love that you've taken something that can be pretty frustrating and turned into into something kind of exciting.  

I'm interested to see what other new recipes you make! Thanks for sharing.  Grin
« Last Edit: February 25, 2011 05:31:15 PM by SoCraftyTal » THIS ROCKS   Logged

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JulieML
« Reply #6 on: February 27, 2011 08:46:35 AM »

sounfs great
I will be making that next weekend
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chattyKathi
« Reply #7 on: April 12, 2011 07:54:57 AM »

omg I'm drooling! Shocked
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love laugh create!
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