Can you believe I had never made Lemon Chicken before I tried this recipe recently? I think it's a pretty popular dish (with lots of different versions, I imagine) and now I see why.
We really enjoyed this recipe from my friend Nikki at The Saucy Spatula. It was flavorful enough for grown-ups without being too tart for the kids.
printable recipe
serves 4
1 1/2 lb chicken breast, cut into chunks
1/4 cup flour
coarse salt
2 Tbsp canola oil, divided
1 Tbsp (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
10 oz prepared lemon curd (usually found in jam/jelly section of grocery store)
1/4 hot water
1 lemon, zested
1 bell pepper, chopped
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 onion, slivered
Heat 1/2 Tbsp of oil in a wok or skillet over medium-high heat. Add the pepper, celery stalk, carrot, and onion and cook until they just start to brown.
Set aside. What's that, you say? You don't see any onion in there? Hmmm, there's a teeny tiny possibility that I forgot it. Whoops.
Combine the flour and a little salt and coat the chicken in the mixture.
Heat up remaining oil in skillet and add chicken and leftover flour/salt mixture. Saute until golden. Remove chicken from pan and set aside. Leave any drippings, browned flour etc in pan and return to heat.
Reduce heat to medium and pour in a splash of the vinegar. Allow to evaporate. No picture of this because it's really hard to see what's going on when you take a picture of a black pan with a splash of vinegar evaporating in it.
Add stock or broth to the pan and scrape up the drippings with a whisk. Sorry about the terrible picture.
Thin curd by stirring in the 1/4 cup of hot water. Mine still had chunks of curd at this point, don't worry if yours does too. Just add the curd to the broth and whisk to combine. I turned the heat back up to medium-high to melt the curd.
When curd is completely dissolved, return chicken to pan and simmer for a couple of minutes to thicken sauce and ensure the chicken is cooked through.
Remove pan from heat, add the zest of the lemon and toss chicken pieces to combine zest. Add the veggies and stir to combine.
Serve over rice.
The recipe is featured in Menu Plan 8.
We really enjoyed this recipe from my friend Nikki at The Saucy Spatula. It was flavorful enough for grown-ups without being too tart for the kids.
printable recipe
Lemon Chicken
serves 4
1 1/2 lb chicken breast, cut into chunks
1/4 cup flour
coarse salt
2 Tbsp canola oil, divided
1 Tbsp (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
10 oz prepared lemon curd (usually found in jam/jelly section of grocery store)
1/4 hot water
1 lemon, zested
1 bell pepper, chopped
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 onion, slivered
Heat 1/2 Tbsp of oil in a wok or skillet over medium-high heat. Add the pepper, celery stalk, carrot, and onion and cook until they just start to brown.
Set aside. What's that, you say? You don't see any onion in there? Hmmm, there's a teeny tiny possibility that I forgot it. Whoops.
Combine the flour and a little salt and coat the chicken in the mixture.
Heat up remaining oil in skillet and add chicken and leftover flour/salt mixture. Saute until golden. Remove chicken from pan and set aside. Leave any drippings, browned flour etc in pan and return to heat.
Reduce heat to medium and pour in a splash of the vinegar. Allow to evaporate. No picture of this because it's really hard to see what's going on when you take a picture of a black pan with a splash of vinegar evaporating in it.
Add stock or broth to the pan and scrape up the drippings with a whisk. Sorry about the terrible picture.
When curd is completely dissolved, return chicken to pan and simmer for a couple of minutes to thicken sauce and ensure the chicken is cooked through.
Remove pan from heat, add the zest of the lemon and toss chicken pieces to combine zest. Add the veggies and stir to combine.
Serve over rice.
The recipe is featured in Menu Plan 8.
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