display | more...
MizerieRose's kick ass Lemon Chicken recipe
(Warning: This is a very Lemony chicken. If you don't like sour things you won't like this.)

1 1/2 Lemons
1 Lime
3/4 cup all-purpose flour
1 tablespoon rosemary
1 tablespoon basil
1 tablespoon parsley
2 cloves garlic, minced
1/2 cup olive oil
3 tablespoons butter
1 cup water
1 package stir-fry cut chichen (or cut some chicken breast into 1/3 inch strips)
1 Package Linguini (or any other Pasta)
salt and pepper to taste

How the ingredients go together:
Squeeze the juice from the lemons into a medium mixing bowl.
Add minced garlic, flour, and water in that order.
Stir until sauce becomes thick and creamy...set aside.

Take chicken and place in a frying pan with oil. Squeeze 1/2 lime over the top of the chicken, sprinkle with half of each of the parsley, rosemary, and basil. Then fry for a little, turn the chicken over, and do the same with the other side.

Cook pasta of choice (Linguini) and steam broccoli florrets. Lay the pasta on a dish, place broccoli over the pasta, add finished chicken on top and spoon sauce over the meal.
Pasta with Chicken and Lemon Sauce

I recently came up with this recipe and I was rather proud of it :) It is rather simple to make and not too sour. Great with a salad.

For two persons, you need:

  • 200 g dried pasta, penne work great
  • 2 cloves garlic, minced
  • 25 g butter or margarine
  • 250 - 300 g chicken breast, in small cubes
  • half a lemon
  • 1 table spoon of plain flour
  • half a cup of chicken stock
  • whipping cream or soy cream substitute
  • pepper, salt
  • dried thyme and fresh parsley, chopped, to taste
I won't explain how to cook the pasta here. I'm assuming that won't be a problem.

Start off by grating the zest off the half a lemon (wash it thoroughly first!) and then press out the juice. Put both zest and juice to the side for later use.

Fry the chicken pieces in the butter until they are almost done, then take them out of the pan and set them aside. Add a little butter if necessary (you will be making a roux) and add the garlic, lemon zest and the flour. Stir well and let is cook for a little while.

Add the chicken stoch a little at a time, stirring each time so all lumps disappear. When you've added all the stock, add the lemon juice. Bring to the boil and add the chicken to the pan, together with salt, pepper and herbs to taste. Warm through so chicken is completely cooked, then add a bit of cream.

Serve with the pasta. Enjoy!

You could make a variation by leaving out the cream and adding green olives and/or preserved lemon to the sauce, it would then get a bit of Moroccan appeal...

Log in or register to write something here or to contact authors.