SILVER PALATE LEMON CHICKEN RECIPE | SIDECHEF
This is the final (for now) recipe I am sharing from the Silver Palate Cookbook. It’s an old book that first came out in the 70’s and I personally believe it’s a classic everyone should have. Plan out your menu, go to the grocery store, and call over some friends. This chicken deserves it.
Provided by Vodka & Biscuits
Categories Budget-Friendly One-Pot Thanksgiving Dairy-Free Shellfish-Free Overnight Full Meal Intermediate Weekend Project Egg-Free Soy-Free Christmas Entertaining Spring Easter Holidays Fridge Oven Fish-Free Stove Peanut-Free Tree Nut-Free Classic Tomato-Free
Total Time 27000S
Yield 6
Number Of Ingredients 12
Steps:
- Combine the Chicken (8 piece) and Lemon (1 cup) in a bowl just large enough to hold them comfortably.
- Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.
- Preheat the oven to 350 degrees F (180 degrees C).
- Rinse and dry the chicken pieces. Sprinkle lightly with Salt and Pepper (to taste) and set aside.
- In a brown bag add the Paprika (1 teaspoon), All-Purpose Flour (1 cup), Salt and Pepper (to taste). Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.
- Add enough Canola Oil (to taste) to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped.
- Arrange the browned chicken pieces in a single layer in a large shallow baking dish.
- Combine the Brown Sugar (1 tablespoon), Lemon (1 tablespoon), Salt and Pepper (to taste). Evenly sprinkle the mix over the chicken pieces.
- Mix the Lemon Extract (1 teaspoon) and Chicken Stock (1/4 cup) and pour around the chicken pieces. If using White Wine (1 splash), add a splash or two. Set a thinly sliced Lemon (1) on top of each piece of chicken.
- Bake until fully cooked, about 50 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 127 calories, ProteinContent 5.9 g, FatContent 7.7 g, CarbohydrateContent 8.9 g, FiberContent 0.8 g, SodiumContent 198.4 mg, SaturatedFatContent 1.5 g, CholesterolContent 17.1 mg, SugarContent 0.6 g, UnsaturatedFatContent 5.4 g
LEMON CHICKEN BREASTS RECIPE | INA GARTEN | FOOD NETWORK
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Nutrition Facts : Calories 393 calorie, FatContent 19.5 grams, SaturatedFatContent 3 grams, CholesterolContent 145 milligrams, SodiumContent 745 milligrams, CarbohydrateContent 3 grams, FiberContent 0.5 grams, ProteinContent 49 grams, SugarContent 0 grams
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