Lemony Picnic Chicken Recipes

PICNIC CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.

LEMONY CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
• Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

PICNIC LEMON CHICKEN (ADAPTED FROM SILVER PALATE'S RECIPE) RECIPE - (4.2/5)

Steps:

• Preparation: In a bowl or re-sealable plastic bag, combine chicken pieces and lemon juice. Cover and marinate in the refrigerator overnight, turning occasionally. Preheat oven to 350 degrees F. Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, paprika, and pepper; shake well to mix. Put two (2) pieces of chicken into the bag at a time and shake, coating completely. Heat vegetable or corn oil in large frying pan or cast-iron frying pan until hot and fry chicken pieces, a few at a time, until well browned and crisp. NOTE: This will take about 10 minutes per batch. Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Pour chicken stock around chicken pieces. Set a thin lemon slice on top of each piece of chicken. Bake chicken, uncovered, approximately 40 to 50 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from oven and transfer to a serving platter. May be served warm or cold. Makes 6 to 8 servings

LEMONY PICNIC CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Combine the flour, salt, and paprika.
• Coat chicken pieces with seasoned flour mixture.
• Melt butter in a baking pan.
• Add chicken and coat with butter on all sides.
• Arrange chicken in a single layer.
• Bake for 30 minutes.
• In the meantime, prepare the lemon baste by mixing all ingredients.
• Pour half the baste over the chicken.
• Turn over the chicken pieces and pour the rest of the baste over it.
• Continue baking 30 more minutes , or until chicken is brown and tender.

LEMONY CHICKEN PICCATA

Steps:

• Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat. , In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm. , Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.

PICNIC CHICKEN

Steps:

• Combine first 6 ingredients in blender and blend until garlic and bay leaf are finely chopped. Transfer mixture to bowl. Add chicken to bowl and turn to coat. Marinate chicken in bowl in refrigerator, breast side down, overnight.
• Preheat oven to 375°F. Place rack in roasting pan. Remove chicken from marinade, reserving marinade. Place chicken on prepared rack and season with salt and pepper. Roast in oven until chicken is cooked through, basting occasionally with reserved marinade, about 1 hour 20 minutes.

LEMONY CHICKEN PICCATA

Steps:

• Pound the chicken breast until it is flat- about ¼" thick- don't be afraid to make it too thin. The point is that you want cook the chicken quickly before it drys out. On a plate mix some flour- maybe about ¼ cup or so- enough to coat the chicken. Salt and pepper the flour. Coat the chicken with the flour mixture.
• Use a skillet big enough for all the chicken to lay flat. Heat the skillet to med-high and lightly coat the bottom of the pan with olive oil.
• Cook the chicken for about 2 minutes a side(use your judgement here!) You will know when it is done- it is white, slightly golden- do not overcook or it will be dry. Since it is thin it should be fairly easy to tell if it is still pink.
• Take the chicken out of the pan and put on a plate- cover with foil.
• Pour enough white wine (I like a nice dry Sauvignon Blanc or Chardonnay, or Pinot Grigio) so there is about 1/4" or more of liquid in the bottom of the pan. The goal here is to make enough sauce to generously to pour over each piece of chicken and you have to start with enough because you want to reduce it to burn off the alcohol. Make sure the pan is hot enough so that the liquid boils. This will only take a minute or so, keep and eye on it- you don't want to evaporate all of your liquid. Taste it- when it tastes good- the harsh alcohol has burned off, reduce heat to low, add the juice of one whole large juicy lemon that you have already squeezed. Add about 2 tablespoons of capers. Put the chicken back in pan to coat in sauce and to reheat. Serve immediately. Put a piece of chicken on each plate and pour lots of sauce on each piece. Yummy.