Lemon Chicken

Earlier this week I had the opportunity to take dinner into a family at church whose mother had had surgery.  Usually I take one of my tried and true classics.

Don’t you have a few Go To recipes you use when you take dinner to someone?

Well, this time I decided to be a bit adventurous and try a new recipe that Lori sent me for my Lovely Lemon Giveaway.

I couldn’t resist giving this recipe a try since it used one of my favorite things – lemon curd!

I was a little concerned that because of the lemon curd the dish would be overly sweet but no worries.  Of course there was a mild sweetness to it but the curd made such a nice smooth glaze for the chicken – yum!

When I called my friend to check in on her a few days after taking her dinner she commented on how good the chicken was and asked for the recipe – so I guess it’s a keeper!

The recipe calls for wok oil which I couldn’t find at my grocery store so I used plain old vegetable oil. The green onions and lemon rind on top make for a pretty presentation.

What’s your favorite dish to make when you take dinner to someone else?

lemon chicken - Page 285

Lemon Chicken

Ingredients

  • 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
  • 1/4 C all-purpose unbleached flour
  • Coarse salt
  • 2 Tbsp wok or vegetable oil, 2 turns of the pan (preferred brand:House of Tsang)
  • 1 Tbsp (a splash) white or rice wine vinegar
  • 1/2 C chicken broth or stock
  • 8 ounces (1 cup) prepared lemon curd
  • 1/4 C hot water
  • 1 lemon, zested
  • 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped (I used green onions)

Instructions

  • Coat the chunked chicken lightly in flour, seasoned with a little salt.
  • Heat a large skillet or a wok-shaped nonstick pan over high heat.
  • Stir fry chicken until golden, 3 or 4 minutes
  • Remove chicken from the pan and return pan to heat
  • Reduce heat to medium
  • Add a splash of vinegar to the pan and let it evaporate.
  • Add stock or broth to the pan and scrape up any drippings with a whisk
  • Thin curd by stirring in a little hot water
  • Add curd to broth and whisk to combine.
  • Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through
  • Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce
  • Serve over rice or noodles
  • Cook's Notes:
  • Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

Latest posts by Leigh Anne (see all)

Comments

  1. says

    Yum! This looks great!
    I don’t have a lot of personal experience with taking people meals, but my mom did it a lot growing up. Her go-to “recipe” was pretty simple (and I use the term recipe loosely, since there wasn’t much preparation involved). She would place a package of frozen bean and cheese burritos in a baking dish, then cover them with enchilada sauce, cooked ground beef, and cheese. Throw that in the oven for half an hour, and you have the best “Fake Enchiladas” ever! and the easiest :)

  2. Judy says

    This was the best dish ever! My husband raved how good it was and easy to make,,,,,Thank You so much for sharing.

  3. says

    Hi, I’ve just recently found your blog and was just looking through your archive of recipes. They all look fabulous and now I have a huge list of ones I want to try!! I love how most do not seem complicated and yet they come out looking so fabulous! Thanks for sharing; having new recipes to try out makes my meal planning and cooking more fun!

  4. says

    I so love lemon curd. What a great idea. This might be similar to the sweet Chinese Lemon Chicken. Never heard of “wok oil”, but w/ginger & garlic infused, it’s probably quite tasty. I’ll have to go to my local international grocery store — lots of products we can’t find anywhere else.

    I’m here by way of Simply Sara’s blog. She warmly recommended your blog and Chocolate Chip Cookie Pie when she participated in my chocolate roundup today.

  5. Cheryl says

    One of my “go to recipes” is Sour Cream Lasagna…

    1 1lb ground beef or ½ lb ground beef and ½ lb ground pork

    ½ tsp dried oregano, basil and thyme or 1 tbs each if fresh

    2 cloves garlic (I used minced garlic in the jar about 1 tsp)

    1 white or yellow onion roughly chopped

    2 cans tomato sauce (approx 15 oz)

    1 can diced tomatoes (approx 15 oz plain or if you use seasoned omit the dried seasoning above)

    Salt to taste

    1 8oz container sour crème (I use non fat)

    1 box no cook lasagna noodles

    1 16 oz package shredded mozzarella cheese (you don’t have to use it all)

    Parmesan-regianno or parmesan cheese (whatever you prefer)

    Brown meat in a saucepan until crumbled and cooked through. Reduce heat and add seasonings, garlic and onion. Add 1 ½ cans tomato sauce (save at least ½ can) and diced tomatoes. Reduce heat and let barely simmer for approx 30 minutes. Taste sauce and adjust seasonings, garlic and add salt to taste.

    Remove from heat and stir in sour crème. Let sit until slightly cooler (or put the lid on and put in the fridge for future use). I often make the sauce on the weekend and build/cook the lasagna another day.

    In a 9 x 13 baking dish pour remaining ½ can tomato sauce and spread coating bottom of the entire pan. Lay 4 lasagna noodles over lapping slightly in bottom of dish. Cover with meat sauce. Sprinkle with cheese. Repeat again with noodles, sauce and cheese two times more using more cheese on the top layer. Sprinkle with parmesan cheese.

    Bake at 350 degrees uncovered for 45-60 minutes until bubbly. Cover with foil if necessary.

    Important: Let cool/set 45 minutes before serving

    Uncooked lasagna can be wrapped in foil and frozen. It makes a great gift for a family. You can also divide up the cooked lasagna into portions and freeze for future meals.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>