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Lemon chicken

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If you make the recipe as is, this is a pretty healthy choice, even healthier if you leave off the butter. I used boneless, skinless chicken breasts and had half a piece over a bed of salad greens (squirt of lemon as the dressing) for my dinner.  I know, I know, you think someone's hacked my blog and this couldn't possibly be me. Would it help if I said I followed up that singularly healthy dinner with a chocolate chip cookie baked in a ramekin and topped with vanilla ice cream?  See, it really is me.

In any case, if you make this recipe, I don't advise using chicken breasts.  As I've discovered (more than once but I keep forgetting), they dry out too easily. I baked mine a trifle too long so yup, they were a bit dry.  There isn't much "sauce" although the lemon does permeate the chicken nicely, especially considering I marinated it overnight. So stick with the thighs or drumsticks per the original recipe.

However, all is not lost if you do end up with sauceless, slightly dry chicken. I searched for and found a recipe for lemon sauce (bonus: it used up more lemons).  I may have to stock up on lemons after all the next time I go to my mom's. This sauce is reminiscent of the sauce for lemon chicken in Chinese restaurants and is also thick, thanks to the cornstarch.  Don't be afraid to go big on the lemons – you want that nice lemon flavor.

Lemon chicken

From Juju Good News

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