5 Easy Recipes For Chicken Limone
All of the greatest Chicken Limone recipes are here, and you can pick and choose based on your preferences, whether that’s preparation time, calorie count, or just how pretty the finished dish is. Many of my close friends include this meal among their all-time favorites since it is easy to make and can be enjoyed by a large group of people. To your health!
Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.
In Canadian- and British-Chinese cuisine, it usually consists of pieces of chicken meat that are sautéed or battered and deep-fried and coated with a thick, sweet lemon-flavored sauce. The Chinese restaurant of the Panda Hotel in Tsuen Wan, Hong Kong used to serve its version of lemon chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried and served with the lemon-glaze sauce. A version of lemon chicken popular in Australasia involves coating the chicken in batter, frying it and then covering the chicken with a lemon sauce. Wiki
1.EASY LEMON CHICKEN PICCATA
EASY LEMON CHICKEN PICCATA
Ingredients
- 1 pound spaghetti
- 1 pound boneless skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 1/4 cup diced shallots
- 3/4 cup chicken broth
- 1/4 cup dry white wine*
- Juice of 1 lemon
- 1/2 cup heavy cream
- 1/4 cup capers drained
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook pasta as directed on the package in a big pot of boiling, salted water. Drain well.
- Add salt and pepper to taste when preparing chicken. Dredge each piece of chicken in flour as you go.
- In a big skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken and cook it for 4-5 minutes on each side, flipping once, or until done. Keep heated and set aside.
- Melt the 2 tablespoons of butter that are left in the skillet. Add the garlic and shallots, and sauté them for about two minutes while stirring regularly, until fragrant.
- Add the wine, lemon juice, and chicken broth. Cook for about 5 minutes, stirring periodically, until somewhat reduced.
- After about 3–4 minutes, gradually whisk in the heavy cream; season with salt and pepper as desired. Add capers and stir.
- Serve right away with spaghetti and chicken, and if wanted, top with fresh parsley.
Notes
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 865 | |
| % Daily Value* | ||
| Total Fat 28 g | 43 % | |
| Saturated Fat 15 g | 77 % | |
| Trans Fat 0 g | ||
| Cholesterol 155 mg | 52 % | |
| Sodium 892 mg | 37 % | |
| Total Carbohydrate 104 g | 35 % | |
| Dietary Fiber 5 g | 22 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 45 g | 89 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 79 mg | 8 % |
| Iron 3 mg | 19 % |
| Potassium 821 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 28 g | 43 % |
|---|---|---|
| Saturated | 15 g | 77 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 104 g | 35 % |
| Fiber | 5 g | 22 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 45 g | 89 % |
| Cholesterol | 155 mg | 52 % |
| Sodium | 892 mg | 37 % |
| Calcium | 79 mg | 8 % |
| Magnesium | 110 mg | 26 % |
| Potassium | 821 mg | 17 % |
| Iron | 3 mg | 19 % |
| Zinc | 3 mg | 25 % |
| Phosphorus | 524 mg | 75 % |
| Vitamin A | 237 Вµg | 26 % |
| Vitamin C | 12 mg | 13 % |
| Thiamin (B1) | 0 mg | 31 % |
| Riboflavin (B2) | 0 mg | 34 % |
| Niacin (B3) | 15 mg | 91 % |
| Vitamin B6 | 1 mg | 92 % |
| Folate (Equivalent) | 90 Вµg | 23 % |
| Folate (Food) | 49 Вµg | – |
| Vitamin B12 | 0 Вµg | 13 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 2 mg | 11 % |
| Vitamin K | 38 Вµg | 31 % |
Source: https://damndelicious.net/2016/02/26/easy-lemon-chicken-piccata/print/
Also interesting about Recipe For Chicken Limone:
What is lemon chicken sauce made of?
Cream of chicken soup, some lemon juice, minced garlic, and some spices make up this easy sauce. It’s delicious with any of these: rice, pasta, chicken, or vegetables. Adding a pinch or two of basil or Italian spice can do wonders for the taste.
What happens when you put lemon on chicken?
In addition to adding taste and acidity, the lemon juice also aids in tenderizing the chicken. For chicken breast and other thinner pieces, this method is ideal. The end result is chicken that is bursting with flavor, bright and juicy, and incredibly tender.
2.Chicken with Lemon-Caper Sauce
Chicken with Lemon-Caper Sauce
Ingredients
- ½ cup all-purpose flour
- 1 pinch salt
- 2 6 ounce skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- ¼ cup dry white wine
- ¼ cup lemon juice
- ¼ cup cold unsalted butter cut into pieces
- 2 tablespoons capers drained
- 2 lemon wedges
Instructions
- n a medium bowl or sealable plastic bag, combine flour and salt. Shake off extra flour after coating the chicken.
- In a skillet, heat the olive oil over medium-high heat. Cook chicken in heated oil for 3 to 4 minutes on each side, or until golden brown and well done. In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C). Place the chicken on a platter, cover it, and maintain warmth.
- White wine should be added to the skillet and brought to a boil while the cooked bits are being scraped from the bottom of the pan. Add lemon juice and cook for 2 to 3 minutes, or until reduced by half.
- In the sauce that is boiling, add diced butter. Shake and swirl the pan erratically until the sauce thickens and the butter is fully absorbed. (Butter should never rest; else, sauce will separate and turn greasy.) Capers are added when the heat is turned off.
- Add a lemon-caper sauce and serve the chicken with lemon wedges.
Nutrition Facts
2 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 675 | |
| % Daily Value* | ||
| Total Fat 41 g | 64 % | |
| Saturated Fat 17 g | 87 % | |
| Trans Fat 1 g | ||
| Cholesterol 185 mg | 62 % | |
| Sodium 358 mg | 15 % | |
| Total Carbohydrate 28 g | 9 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 42 g | 84 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 30 mg | 3 % |
| Iron 2 mg | 14 % |
| Potassium 674 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 41 g | 64 % |
|---|---|---|
| Saturated | 17 g | 87 % |
| Trans | 1 g | – |
| Monounsaturated | 17 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 28 g | 9 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 42 g | 84 % |
| Cholesterol | 185 mg | 62 % |
| Sodium | 358 mg | 15 % |
| Calcium | 30 mg | 3 % |
| Magnesium | 63 mg | 15 % |
| Potassium | 674 mg | 14 % |
| Iron | 2 mg | 14 % |
| Zinc | 1 mg | 13 % |
| Phosphorus | 413 mg | 59 % |
| Vitamin A | 207 Вµg | 23 % |
| Vitamin C | 16 mg | 18 % |
| Thiamin (B1) | 0 mg | 35 % |
| Riboflavin (B2) | 0 mg | 37 % |
| Niacin (B3) | 18 mg | 114 % |
| Vitamin B6 | 1 mg | 110 % |
| Folate (Equivalent) | 116 Вµg | 29 % |
| Folate (Food) | 34 Вµg | – |
| Vitamin B12 | 0 Вµg | 17 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 4 mg | 25 % |
| Vitamin K | 13 Вµg | 11 % |
Source: https://www.allrecipes.com/recipe/132703/chicken-with-lemon-caper-sauce/
Also interesting about Recipe For Chicken Limone:
What is Chinese lemon chicken made of?
Fresh lemon juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and lemon zest go into making this tangy-sweet sauce. You can taste the sweetness and the heat in every bite.
What does Hunan chicken mean?
Defining “Hunan chicken” – what exactly is it? Chicken cooked in the style of Hunan is a specialty of that region of China. Hot peppers and sour ingredients are staples in the cuisine of this area. The spicy and sour characteristics of the Hunan area are incorporated into the sauce of this tasty stir fry, which also has lots of other wonderful vegetables.
3.Lemon Chicken Breasts
Lemon Chicken Breasts
Ingredients
- 1/4 cup good olive oil
- 3 tablespoons minced garlic 9 cloves
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts skin on (6 to 8 ounces each)
- 1 lemon
- 1 Preheat the oven to 400 degrees F.
Instructions
- In a small saucepan set over medium-low heat, warm the olive oil. Add the garlic and cook, stirring constantly, for just one minute. White wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt are added after the heat is turned off and the mixture is poured into a 9 by 12-inch baking dish.
- After thoroughly drying them, arrange the chicken breasts skin-side up over the sauce.
- Olive oil should be brushed on the chicken breasts before liberally seasoning them with salt and pepper. Place the lemon, which has been cut into eight wedges, among the chicken pieces.
- Depending on the size of the chicken breasts, bake for 30 to 40 minutes, or until the chicken is cooked through and the skin is gently browned. Put the chicken under the broiler for two minutes if it isn't sufficiently browned. After tightly covering the pan with foil, give it ten minutes to rest. Serve hot, with salt on the side.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 428 | |
| % Daily Value* | ||
| Total Fat 28 g | 44 % | |
| Saturated Fat 6 g | 31 % | |
| Trans Fat 0 g | ||
| Cholesterol 102 mg | 34 % | |
| Sodium 612 mg | 26 % | |
| Total Carbohydrate 6 g | 2 % | |
| Dietary Fiber 1 g | 4 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 34 g | 68 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 48 mg | 5 % |
| Iron 2 mg | 10 % |
| Potassium 437 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * paleo * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * kosher
| Fat | 28 g | 44 % |
|---|---|---|
| Saturated | 6 g | 31 % |
| Trans | 0 g | – |
| Monounsaturated | 16 g | – |
| Polyunsaturated | 5 g | – |
| Carbs | 6 g | 2 % |
| Fiber | 1 g | 4 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 34 g | 68 % |
| Cholesterol | 102 mg | 34 % |
| Sodium | 612 mg | 26 % |
| Calcium | 48 mg | 5 % |
| Magnesium | 48 mg | 11 % |
| Potassium | 437 mg | 9 % |
| Iron | 2 mg | 10 % |
| Zinc | 1 mg | 13 % |
| Phosphorus | 295 mg | 42 % |
| Vitamin A | 39 Вµg | 4 % |
| Vitamin C | 15 mg | 17 % |
| Thiamin (B1) | 0 mg | 10 % |
| Riboflavin (B2) | 0 mg | 12 % |
| Niacin (B3) | 16 mg | 99 % |
| Vitamin B6 | 1 mg | 74 % |
| Folate (Equivalent) | 11 Вµg | 3 % |
| Folate (Food) | 11 Вµg | – |
| Vitamin B12 | 1 Вµg | 22 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 2 mg | 17 % |
| Vitamin K | 12 Вµg | 10 % |
Source: https://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe-1923711
Also interesting about Recipe For Chicken Limone:
How much is the juice of one lemon?
In a range of 2–3 tablespoons
Between two and three teaspoons of juice can be extracted from a single medium-sized lemon. Since not every lemon has the same amount of juice, we choose to err on the side of safety and say that one lemon yields two teaspoons of juice. This equates to nearly half a lemon being used for every tablespoon of lemon juice called for in a recipe.
How long can chicken sit in lime juice?
A 24-hour marinade in lime juice will turn the skin a pearly white, but it won’t penetrate the top layer. The chicken has to be marinated in the lime juice for at least 12 hours to truly absorb the flavor. The maximum recommended marinating period for chicken is 48 hours. After that point, the chicken will begin to break down.
4.Chicken Piccata
Chicken Piccata
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 eggs
- 1 cup seasoned Italian bread crumbs
- ¼ cup extra-virgin olive oil
- FOR THE SAUCE
- 1 cup chicken stock
- 2 tablespoons fresh lemon juice from 1 lemon
- 3 tablespoons brined capers drained and rinsed
- 3 tablespoons unsalted butter
- Salt and pepper
- ¼ cup chopped fresh Italian parsley
Instructions
- the oven to 350 degrees Fahrenheit. Use aluminum foil to cover a baking sheet.
- Slice each chicken breast in half horizontally using a very sharp knife. Place each chicken breast in a big sealable plastic bag before rolling or using a meat mallet to pound it to an even 14-inch thickness. (You can omit the step of cutting the chicken breasts in half horizontally if they are very little. To create 4 parts, I use two 34-lb breasts.) Keep the bag.
- Add the flour, 1/4 teaspoon pepper, and 3/4 teaspoon salt to the bag; close it, and shake to incorporate. Chicken should be added to the bag, sealed, and shaken to distribute the coating. In a large, shallow basin, beat the eggs. Mix the bread crumbs and 1/4 teaspoon salt in another big shallow basin. Each chicken breast should be coated twice, once in the egg mixture (using tongs or your hands to turn it to coat equally) and once in the bread crumbs (turning it to coat evenly), using tongs or your hands.
- In a sizable sauté pan, heat the oil over medium-high heat. Add the chicken to the pan once the oil is hot and shimmering, and cook for 2 to 3 minutes, or until the first side is golden brown. About 2 minutes more after flipping, roast the chicken until browned on the other side. While you create the sauce, move the chicken to the prepared baking sheet and put it in the oven. (Take note that the chicken ought to be almost done at this stage. It will overcook if you leave it in the oven for more than five minutes.)
- Get rid of any extra oil in the pan. While bringing the mixture to a boil, scrape out any brown pieces from the pan and add the stock, lemon juice, and capers. Boil gently for two minutes, or until just slightly reduced. Add the butter and parsley after turning off the heat. If necessary, taste the food and add more salt or pepper if desired. Transfer the chicken to plates after taking it out of the oven. Over the top, spoon the sauce.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 589 | |
| % Daily Value* | ||
| Total Fat 31 g | 48 % | |
| Saturated Fat 10 g | 48 % | |
| Trans Fat 0 g | ||
| Cholesterol 229 mg | 76 % | |
| Sodium 764 mg | 32 % | |
| Total Carbohydrate 29 g | 10 % | |
| Dietary Fiber 2 g | 9 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 47 g | 95 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 92 mg | 9 % |
| Iron 3 mg | 18 % |
| Potassium 780 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 31 g | 48 % |
|---|---|---|
| Saturated | 10 g | 48 % |
| Trans | 0 g | – |
| Monounsaturated | 15 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 29 g | 10 % |
| Fiber | 2 g | 9 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 47 g | 95 % |
| Cholesterol | 229 mg | 76 % |
| Sodium | 764 mg | 32 % |
| Calcium | 92 mg | 9 % |
| Magnesium | 74 mg | 18 % |
| Potassium | 780 mg | 17 % |
| Iron | 3 mg | 18 % |
| Zinc | 2 mg | 19 % |
| Phosphorus | 481 mg | 69 % |
| Vitamin A | 137 Вµg | 15 % |
| Vitamin C | 8 mg | 9 % |
| Thiamin (B1) | 1 mg | 42 % |
| Riboflavin (B2) | 1 mg | 47 % |
| Niacin (B3) | 20 mg | 122 % |
| Vitamin B6 | 2 mg | 116 % |
| Folate (Equivalent) | 99 Вµg | 25 % |
| Folate (Food) | 46 Вµg | – |
| Vitamin B12 | 1 Вµg | 28 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 4 mg | 24 % |
| Vitamin K | 77 Вµg | 65 % |
Source: https://www.onceuponachef.com/recipes/chicken-piccata.html
Also interesting about Recipe For Chicken Limone:
Why would you cook chicken in milk?
Some researchers believe that the calcium in milk stimulates an enzyme in the chicken that aids in tenderization. It neutralizes the sourness and the heat. (This also holds true for coconut milk and other alternatives to dairy milk.) The milk also makes a delicious sauce that helps to retain the roast chicken’s natural juices.
How do you reheat Chinese lemon chicken?
Reheating Chicken in the Oven
First, prepare a 400°F oven. It’s best to wait until the oven is completely hot before attempting to reheat the chicken.
Second, prepare a baking sheet by placing a wire rack on top of it. Bring your chicken to room temperature by removing it from the fridge.
Third, put it in the oven for 15 minutes.
5.Lemon Chicken with Broccoli
Lemon Chicken with Broccoli
Ingredients
- 1 large lemon
- 2 tablespoons olive oil
- 3 pounds chicken parts
- 1 medium onion diced
- 1 clove garlic minced
- 2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
- 3 cups fresh broccoli florets
Instructions
- Grate 1 tablespoon of zest and extract 1/4 cup of lemon juice.
- In a 12-inch skillet set over medium-high heat, warm 1 tablespoon of oil. Cook the chicken, stirring occasionally, until evenly browned. Chicken should be taken off of the skillet. Get rid of any fat.
- Heat reduction to medium. The skillet is heating with the remaining oil. Cook and stir the onion and garlic for two minutes after adding them. Add the concentrated broth and lemon juice after stirring. To the skillet, add the chicken once more. Set the thermostat to low. Cook the chicken for 20 minutes, covered, or until done.
- In the skillet, toss the broccoli and lemon zest. Cook the broccoli under cover until tender-crisp.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 2,134 | |
| % Daily Value* | ||
| Total Fat 154 g | 237 % | |
| Saturated Fat 42 g | 211 % | |
| Trans Fat 1 g | ||
| Cholesterol 783 mg | 261 % | |
| Sodium 712 mg | 30 % | |
| Total Carbohydrate 8 g | 3 % | |
| Dietary Fiber 1 g | 4 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 170 g | 340 % | |
| Vitamin D 2 Вµg | 10 % |
|---|---|
| Calcium 128 mg | 13 % |
| Iron 8 mg | 47 % |
| Potassium 2,069 mg | 44 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * paleo * specific Carbs * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 154 g | 237 % |
|---|---|---|
| Saturated | 42 g | 211 % |
| Trans | 1 g | – |
| Monounsaturated | 66 g | – |
| Polyunsaturated | 32 g | – |
| Carbs | 8 g | 3 % |
| Fiber | 1 g | 4 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 170 g | 340 % |
| Cholesterol | 783 mg | 261 % |
| Sodium | 712 mg | 30 % |
| Calcium | 128 mg | 13 % |
| Magnesium | 199 mg | 47 % |
| Potassium | 2,069 mg | 44 % |
| Iron | 8 mg | 47 % |
| Zinc | 13 mg | 114 % |
| Phosphorus | 1,463 mg | 209 % |
| Vitamin A | 404 Вµg | 45 % |
| Vitamin C | 71 mg | 79 % |
| Thiamin (B1) | 1 mg | 55 % |
| Riboflavin (B2) | 1 mg | 99 % |
| Niacin (B3) | 57 mg | 356 % |
| Vitamin B6 | 3 mg | 263 % |
| Folate (Equivalent) | 91 Вµg | 23 % |
| Folate (Food) | 91 Вµg | – |
| Vitamin B12 | 4 Вµg | 165 % |
| Vitamin D | 2 Вµg | 10 % |
| Vitamin E | 4 mg | 23 % |
| Vitamin K | 20 Вµg | 17 % |
Source: https://www.allrecipes.com/recipe/219546/lemon-chicken-with-broccoli/
Also interesting about Recipe For Chicken Limone:
What kind of sauce is used in chicken piccata?
Chicken Piccata? What’s that? Chicken piccata is simply cutlets of chicken breast that have been dipped in flour and fried in a sauce made from butter, lemon juice, capers, and either stock or white wine.
What does piccata mean in Italian?
However, the Italian term piccata really means “larded.” Likely derived from the French term pique, which means “to annoy” (sharp, as in piquant). When used to describe a method of cooking, “scampi style” refers to meat or fish that has been thinly sliced and sautéed in a sauce made from lemon juice, butter, and other spices.
