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

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.


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! :)

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