From The Kitchen Of Rachelle Underwood



Monday, January 17, 2011

Lemon Chicken

I love this recipe for 2 reasons. Chicken needs to be jazzed up, and this recipe does the trick. The other thing is, the lemon sauce is slightly sweet from the pineapple juice, and I have never found a good lemon sauce besides this one. This is a fast dinner to pull together as long as you have the ingredients on hand and your chicken is defrosted. I like to serve this with white rice to absorb some of the lemon sauce, and a salad or fresh green beans on the side. The recipe calls for 8 chicken breasts, but since I buy my chicken at Costco, the breasts are HUGE!. So, I usually butterfly (slice in half) the chicken breasts, only using four breasts from Costco. I also think that by slicing the chicken breasts in half you are creating a chicken cutlet that will cook more even and faster. If your breasts are tiny, pound out the breast a little to make them thinner.


Lemon Chicken

4 large boneless, skinless chicken breasts or 8 small
1 c flour
2 tsp coriander
1 tsp garlic salt
1/2 tsp pepper
2 tsp salt
1/2 c butter

Sauce:
1/2 c chicken broth
1/2 c pineapple juice
1 1/2 tbs cornstarch
1 tbs butter
1/2 c sugar
2 lemons, zested and juiced

Combine flour, coriander, garlic salt, salt and pepper in a shallow dish. Dredge chicken cutlets in flour mixture. In a large skillet, melt butter and cook chicken breasts slowly in the butter (on medium low, turning periodically). While chicken is cooking make the sauce by combining all ingredients in a medium sauce pan and heat until thick and bubbly. Pour over cooked chicken in the skillet they have been cooked in. Serve with white or brown rice.

3 comments:

Alison said...

Nice! I've been looking for a good lemon chicken recipe!

Anonymous said...

My breasts are always tiny....I guess I will be pounding away!!!!! Looks super yummy! :)
Lana

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