5 Simple Chicken Limone Recipes
In this article we have collected for you the best recipes for Simple Chicken Limone among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
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. Lemon chicken in Italy (pollo al limone) and Greece (κοτόπουλο λεμονάτο) consists of a whole chicken pan-roasted with white wine, lemon juice, fresh thyme and mirepoix. In Spain, a similar dish, pollo al romero con limón y piñones also includes pine nuts, rosemary and ham. French poulet au citron includes Dijon mustard in the sauce, and is accompanied by roasted potatoes. Wiki
1.Chicken Limone
Chicken Limone
Ingredients
- 3 boneless chicken breasts about 1 ¼ pounds
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 3 whole eggs
- ¼ cup whole milk
- ½ cup butter divided
- ¼ cup good quality olive oil
- ½ cup freshly squeezed lemon juice 1–2 large lemons
- 1 whole lemon thinly sliced
- 2 tablespoons fresh Italian flat leaf parsley
- Spaghetti or Linguine
Instructions
- Cooking the spaghetti or linguine according to the package instructions will make this recipe simple to create. Remove the cooked pasta to a colander to drain (retain the pasta cooking water) and chill under cold running water using a slotted spoon or spider strainer. Once the dish is finished being prepared, put the pot back on the stove and get some hot water ready to reheat the pasta.
- Place each breast on the cutting board, inspect the direction the meat runs, and then cut thin quarter-inch slices against the grain with a long, sharp knife. The slices will become longer as you approach the center; you can chop those in half to make the pieces more or less the same size.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 244 | |
| % Daily Value* | ||
| Total Fat 10 g | 15 % | |
| Saturated Fat 3 g | 15 % | |
| Trans Fat 0 g | ||
| Cholesterol 129 mg | 43 % | |
| Sodium 342 mg | 14 % | |
| Total Carbohydrate 17 g | 6 % | |
| Dietary Fiber 1 g | 2 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 21 g | 42 % | |
| Vitamin D 1 Вµg | 6 % |
|---|---|
| Calcium 36 mg | 4 % |
| Iron 2 mg | 11 % |
| Potassium 232 mg | 5 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * kidney Friendly * mediterranean * 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 Oil Added * no Sugar Added * sulphite Free * b Healthy
| Fat | 10 g | 15 % |
|---|---|---|
| Saturated | 3 g | 15 % |
| Trans | 0 g | – |
| Monounsaturated | 4 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 17 g | 6 % |
| Fiber | 1 g | 2 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 21 g | 42 % |
| Cholesterol | 129 mg | 43 % |
| Sodium | 342 mg | 14 % |
| Calcium | 36 mg | 4 % |
| Magnesium | 27 mg | 6 % |
| Potassium | 232 mg | 5 % |
| Iron | 2 mg | 11 % |
| Zinc | 1 mg | 10 % |
| Phosphorus | 206 mg | 29 % |
| Vitamin A | 57 Вµg | 6 % |
| Vitamin C | 0 mg | 0 % |
| Thiamin (B1) | 0 mg | 19 % |
| Riboflavin (B2) | 0 mg | 22 % |
| Niacin (B3) | 9 mg | 55 % |
| Vitamin B6 | 0 mg | 35 % |
| Folate (Equivalent) | 74 Вµg | 19 % |
| Folate (Food) | 20 Вµg | – |
| Vitamin B12 | 0 Вµg | 21 % |
| Vitamin D | 1 Вµg | 6 % |
| Vitamin E | 0 mg | 3 % |
| Vitamin K | 0 Вµg | 0 % |
Source: https://www.afamilyfeast.com/chicken-limone/
Also interesting about Chicken Limone:
What does Ina Garten serve with her lemon chicken?
Ina Garten’s Lemon Chicken is the dish to turn to when you need a no-fuss main dish that is simple to prepare in advance or within an hour of when you want to serve it. After a hard day at work, there’s nothing better than coming home to something that’s rustic, homey, and reassuring. You may serve it on top of some greens, or you can serve it alongside a side of greens. So fulfilling!
What is Chinese lemon chicken made of?
A fresh lemon, freshly squeezed lemon juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and fresh lemon zest are the ingredients that go into making this sweet lemon sauce. It has a deliciously sweet and spicy flavor, and it is packed with of flavor.
2. Rao’s Famous Lemon Chicken
Rao's Famous Lemon Chicken
Ingredients
- Two 2 1/2- to 3-pound broiling chickens halved
- 1/4 cup chopped Italian parsley
- Lemon Sauce recipe follows
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Directions:
- Total: 1 hr
- Prep: 15 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 6 servings
- Lemon Sauce
- Two 2 1/2- to 3-pound broiling chickens halved
- 1/4 cup chopped Italian parsley
- Lemon Sauce recipe follows
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Broiler should be preheated for at least 15 minutes before use to achieve maximum heat.
- For about 30 minutes, or until the skin is golden brown and the fluids run clear when the chicken is punctured with a fork, broil chicken halves, flipping once.
- Broiler should be left on while removing chicken from it. Cut each half, using a very sharp knife, into about six pieces (leg, thigh, wing, 3 small breast pieces).
- Chicken should be placed on a baking sheet with sides that can fit in the broiler. Sprinkle the chicken with Lemon Sauce and toss to evenly coat. Divide sauce in half if required, and proceed in two batches.
- Once more, broil for three minutes. After each piece has been turned, broil for one more minute.
- After removing from the broiler, divide each bird between the six warm serving plates.
- In a large saucepan, pour the sauce. Add the parsley and cook for one minute on high heat. Each chicken should receive an equal amount of sauce, and plenty of crusty bread should be served to help the sauce absorb.
- Yield of lemon sauce: 6 serves
- Juice, oil, vinegar, garlic, oregano, salt, and pepper should all be whisked together. When not in use, cover and place in the fridge. Before using, firmly whisk or shake.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,198 | |
| % Daily Value* | ||
| Total Fat 96 g | 148 % | |
| Saturated Fat 22 g | 111 % | |
| Trans Fat 0 g | ||
| Cholesterol 300 mg | 100 % | |
| Sodium 283 mg | 12 % | |
| Total Carbohydrate 6 g | 2 % | |
| Dietary Fiber 0 g | 1 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 75 g | 150 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 54 mg | 5 % |
| Iron 4 mg | 22 % |
| Potassium 858 mg | 18 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * 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 | 96 g | 148 % |
|---|---|---|
| Saturated | 22 g | 111 % |
| Trans | 0 g | – |
| Monounsaturated | 51 g | – |
| Polyunsaturated | 17 g | – |
| Carbs | 6 g | 2 % |
| Fiber | 0 g | 1 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 75 g | 150 % |
| Cholesterol | 300 mg | 100 % |
| Sodium | 283 mg | 12 % |
| Calcium | 54 mg | 5 % |
| Magnesium | 86 mg | 21 % |
| Potassium | 858 mg | 18 % |
| Iron | 4 mg | 22 % |
| Zinc | 5 mg | 48 % |
| Phosphorus | 597 mg | 85 % |
| Vitamin A | 175 Вµg | 19 % |
| Vitamin C | 41 mg | 46 % |
| Thiamin (B1) | 0 mg | 22 % |
| Riboflavin (B2) | 0 mg | 38 % |
| Niacin (B3) | 27 mg | 171 % |
| Vitamin B6 | 1 mg | 111 % |
| Folate (Equivalent) | 44 Вµg | 11 % |
| Folate (Food) | 44 Вµg | – |
| Vitamin B12 | 1 Вµg | 52 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 7 mg | 43 % |
| Vitamin K | 69 Вµg | 57 % |
Source: https://www.foodnetwork.com/recipes/raos-famous-lemon-chicken-pollo-al-limone-recipe-2122027
Also interesting about Chicken Limone
How long should you marinate chicken?
Allow it to marinate for at least five to six hours for the greatest flavor and texture, but if you don’t have that much time, even ten minutes of marinating will impart flavor to the chicken’s outside. Marinades that do not include acid can be kept for longer, but this will not improve their effectiveness, so limit them to a maximum of 24 hours.
Why do you put a lemon inside a chicken?
When the chicken is cooked, the flavor of aromatic ingredients like lemon, herbs, onions, and garlic is transferred into the meat, giving it a delicious flavor. It does not absorb the tastes to the extent that one could term it lemon chicken; but, it does give the chicken some flavor depth and functions as an enhancer.
4.Chicken Francese
Chicken Francese
Ingredients
- 4 skinless boneless, chicken breasts (about 11/2 pounds)
- All-purpose flour for dredging
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1/2 lemon with rind, cut in thin rounds
- 1/2 cup dry white wine such as Pinot Grigio
- 1 cup chicken broth
- 1/2 lemon juiced
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
Instructions
- On a chopping board, arrange the chicken breasts side by side. Cover them with a piece of plastic wrap. Use a flat meat mallet to pound the chicken breasts to a thickness of about 1/4 inch. Mix with a fork to distribute evenly after adding some flour to a shallow dish and seasoning it with salt and pepper. To produce an egg wash, beat the eggs with 3 tablespoons of water in a large bowl. In a big skillet, heat the oil over medium-high heat.
- The chicken cutlets should be thoroughly coated in seasoned flour on both sides before being entirely covered with egg wash, allowing the extra drip off. Add the cutlets to the hot oil and cook for 2 minutes on each side, turning once, until browned. On keep warm, transfer the chicken cutlets in a single layer to a big tray.
- Slices of lemon should be added to the pan and cooked for one to two minutes until aromatic.
- After adding the wine, broth, and lemon juice, boil the sauce for 5 minutes to slightly decrease it. The butter will thicken the sauce when it is rolled in flour and added to the skillet. The flour is mixed in and dissolved. Return the chicken to the pan, turn the heat to medium-low, and garnish the cutlets with lemon slices.
- For 2 minutes, simmer gently to completely reheat the chicken. Before serving, season with salt and pepper and top with parsley that has been chopped.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,184 | |
| % Daily Value* | ||
| Total Fat 71 g | 109 % | |
| Saturated Fat 21 g | 103 % | |
| Trans Fat 1 g | ||
| Cholesterol 522 mg | 174 % | |
| Sodium 1,913 mg | 80 % | |
| Total Carbohydrate 12 g | 4 % | |
| Dietary Fiber 1 g | 5 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 113 g | 226 % | |
| Vitamin D 3 Вµg | 21 % |
|---|---|
| Calcium 109 mg | 11 % |
| Iron 6 mg | 32 % |
| Potassium 1,313 mg | 28 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * 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
| Fat | 71 g | 109 % |
|---|---|---|
| Saturated | 21 g | 103 % |
| Trans | 1 g | – |
| Monounsaturated | 33 g | – |
| Polyunsaturated | 13 g | – |
| Carbs | 12 g | 4 % |
| Fiber | 1 g | 5 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 113 g | 226 % |
| Cholesterol | 522 mg | 174 % |
| Sodium | 1,913 mg | 80 % |
| Calcium | 109 mg | 11 % |
| Magnesium | 142 mg | 34 % |
| Potassium | 1,313 mg | 28 % |
| Iron | 6 mg | 32 % |
| Zinc | 5 mg | 44 % |
| Phosphorus | 1,001 mg | 143 % |
| Vitamin A | 266 Вµg | 30 % |
| Vitamin C | 13 mg | 14 % |
| Thiamin (B1) | 0 mg | 35 % |
| Riboflavin (B2) | 1 mg | 58 % |
| Niacin (B3) | 51 mg | 318 % |
| Vitamin B6 | 3 mg | 215 % |
| Folate (Equivalent) | 76 Вµg | 19 % |
| Folate (Food) | 57 Вµg | – |
| Vitamin B12 | 2 Вµg | 90 % |
| Vitamin D | 3 Вµg | 21 % |
| Vitamin E | 4 mg | 27 % |
| Vitamin K | 74 Вµg | 62 % |
Source: https://www.foodnetwork.com/recipes/tyler-florence/chicken-francese-recipe-1951951
Also interesting about Chicken Limone
5.Low Carb Easy Lemon Chicken
Low Carb Easy Lemon Chicken
Ingredients
- Chicken
- 8 oz Boneless/Skinless Chicken Thighs
- 6 tbsp Coconut flour
- 4 tbsp coconut oil
- Sauce
- 1 tsp lemon zest
- 1 lemon juice of lemon
- 2 tbsp swerve confectioner
- 1/2 cup chicken broth
- 1/4 tsp xanthan Gum
Instructions
- Your thighs should be cut into bite-sized pieces and left aside.
- In a bowl, mix together the coconut flour and salt. In small batches, add the chicken pieces, covering them completely.
- In a pan set over high heat, add coconut oil. As soon as it's hot, add the chicken pieces in batches and cook them all until done.
- Sauce
- Turn a pan over high heat, add the lemon zest, and stir.
- Swerve and broth should be combined in a sauce pan over high heat until completely dissolved (erythritol may not full dissolve).
- Bring to a boil after adding the lemon juice and xanthan gum.
- Simmer the mixture until the required thickness is reached.
- Add the chicken to the sauce and coat once thickened to your preference.
- Enjoy! Serve heated with cauliflower rice!
Notes
Nutrition Facts
2 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 526 | |
| % Daily Value* | ||
| Total Fat 36 g | 55 % | |
| Saturated Fat 28 g | 140 % | |
| Trans Fat 0 g | ||
| Cholesterol 108 mg | 36 % | |
| Sodium 245 mg | 10 % | |
| Total Carbohydrate 25 g | 8 % | |
| Dietary Fiber 9 g | 36 % | |
| Total Sugars 11 g | ||
| Includes 8 g Added Sugars | ||
| Protein 28 g | 55 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 19 mg | 2 % |
| Iron 1 mg | 7 % |
| Potassium 380 mg | 8 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * low Carb * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut 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 * kosher
| Fat | 36 g | 55 % |
|---|---|---|
| Saturated | 28 g | 140 % |
| Trans | 0 g | – |
| Monounsaturated | 4 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 25 g | 8 % |
| Fiber | 9 g | 36 % |
| Total Sugars | 11 g | – |
| Added Sugars | 8 g | – |
| Protein | 28 g | 55 % |
| Cholesterol | 108 mg | 36 % |
| Sodium | 245 mg | 10 % |
| Calcium | 19 mg | 2 % |
| Magnesium | 31 mg | 7 % |
| Potassium | 380 mg | 8 % |
| Iron | 1 mg | 7 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 232 mg | 33 % |
| Vitamin A | 9 Вµg | 1 % |
| Vitamin C | 17 mg | 19 % |
| Thiamin (B1) | 0 mg | 11 % |
| Riboflavin (B2) | 0 mg | 22 % |
| Niacin (B3) | 7 mg | 46 % |
| Vitamin B6 | 1 mg | 44 % |
| Folate (Equivalent) | 11 Вµg | 3 % |
| Folate (Food) | 11 Вµg | – |
| Vitamin B12 | 1 Вµg | 29 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 0 mg | 2 % |
| Vitamin K | 4 Вµg | 3 % |
Source: https://www.ketoconnect.net/easy-lemon-chicken/
Also interesting about Chicken Limone
What’s a chow mein?
Chow mein is a type of stir-fried noodle meal that may be prepared in a wide variety of various ways. The traditional kind of chow mein is cooked with fried noodles, although these days it’s more common to see it made using boiled lo mine, chow mein, or yaki-soba noodles instead. After that, it is included into a stir fry consisting of vegetables, chicken or beef, and a chow mein sauce.
Should you poke holes in chicken to marinate?
Before marinating the meat, do not make any holes in it. The juices are removed as a result of this process. It is not recommended to use excessively thick marinades since they are unable to permeate the food very well. Make sure that the marinade coats the dish fully before serving.
