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it went down a treat

prawny did it anyway not tried it yet as its still cooking but i have adapted it and used 1 lemon and zest instead of 2, chicken stock and when roasting chicken in oven, added a bit of water to the pan and added those juices to the sauce, so far its yummy, not got to the cream adding stage yet
oooh what a delish recipe this is

did everything else the same
p.s am cooking for teenagers

I do lemon chicken escalopes. Slice a chicken breast horizontally into three escalopes using a sharp filleting knife and pressing down on the chicken with the palm of your hand as you cut. (keep your fingers out of the way).
Melt some unsalted butter in a large frying pan; dredge the chicken escalopes in flour, shaking off the excess then dip them in beaten egg. Pop them in the hot butter for no more than five minutes a side. They should be golden. Keep them hot on a plate in a low oven. Squeeze a lemon over the pan and ream out the lemon pulp as much as possible with a wooden lemon reamer. Scrape up the bits whilst deglazing the pan and add more butter if necesary to make a sauce. Return the cooked escalopes to the pan and bathe in the lemon sauce. Stir in a handful of chopped parsley and serve with sauted potatoes.
Yummy.

i am going to try prawnys chicken, but what i would like to know is prawny, cos my man is muslim i can't use wine, he doesn't believe that the alcohol burns away when cooked so can i use chicken stock instead or will it change the flavour?

fantastic. well done spadge a pat on the head from mammachef how wonderful
i never saw spadge as a novice child who needed patronising in that way but i will be wrong in the clickychicks view

Hi Spadge,

Well done for giving it a go. Another really, really simple low fat chicken dish I do is herby chicken. I know people will think, thats it's so basic it's not even a recipe but it's so tastey and quick.

Just chop up some fresh mixed herbs, the flat leaved or curly one, tarragon is my favourite for this, some coriander or basil etc. Just choose your favourites and leave any out you don't like. I usually use a mixture of whatevers in the fridge.

Anyway, take a skinless chiken breast and sprinkle the chopped mixed fresh herbs over it, season it with salt and black pepper and dry fry (no oil required) in a HOT non stick frying pan. As soon as it has a little brown colour to it, turn it over and do the over side, still on a high temperature. Then turn the pan down and let it finish cooking. Don't over cook it, let it do the last 5 minutes of the cooking from the residual heat of the pan so it stays juicy.

So quick and tasty with a salad.

I have made a one pot dish from a Delia recipe that has rice, olives, chicken and lemon which was really tasty but I will give you suggestion a try Mammachef as I love the combination of chicken and lemon. Also your recipe is low fat which is good.

thanks every onelots of ideas to be going on with it was my husband who wanted me to cook this for him i will have a go ta:

This is my Poached Lemon Chicken
3lb chicken (or if you can get them I sometimes do it with individual poussin), 1/2pint of white wine, grated rind and segmented flesh of 2 lemons, 1 onion, 1 carrot, 1 stick of celery, bay leaf, pinch of thyme, 6 black peppercorns, salt and pepper to taste, 2 tbls sugar, 1 oz plain flour, 1 oz butter, 2 tbls cream.

roughly chop all the veg and place in a large saucepan with the grated lemon rind, peppercorns, 1/4 pint of the wine, bay leaf and thyme. Place the chicken on top of the veg and add enough cold water to come half way up the chicken legs. Cover and bring to the boil, then reduce the heat and simmer for 1 hour.
Remove the chicken and keep warm (I prefer to pop it into a hot oven just to brown off the skin as I don't like the look of pale chicken skin). Reduce the liquid in the pan to half and then strain - discarding the veg. Place the stock and lemon segments in a blender and zuzz until smooth.
Pour the stock into a clean pan, make a roux with the butter and flour and gradually add to the stock. Add the remaining wine, sugar, season to taste. Boil until thickened, add the cream and pour over the chicken.
We like this with plain boiled new potatoes and a good green veg, such as broccoli or curly kale.

I suggest putting chicken breasts in a plastic bag with some flour seasoned with salt and pepper and some paprika and shaking well.
heat some olive oil in a pan and brown gently then put in a dish with a sprinkle of brown sugar grated rind of a lemon
thinly slice another lemon and put slices round the chicken
heat up some chicken stock in the pan with the juices from the chicken and the lemon juice then tip over chicken and cook in a medium oven for about an hour and have with rice
simple very tasty and fairly low in fat as i see mamachef says about sliming

its ok people will know what you mean

huh, well as you can see, my post has been edited.

That is some chopped green, flat leaved or curly herb.

Hi there,

Right well there will be several suggestions and anything prawnfiller suggests will be good.

A very simple way to acheive a zingy light and fresh skinless chicken breast is to do chicken en papillote. Chicken in paper. You can make a paper bag of greaseproof paper or just put the chicken breasts onto a small baking tin and cover with tin foil. Both work well but chefs like the grease proof bag as they can take it to the table like that and the diner opens the bag and gets the full experience of smell etc. Either way it's juicy.

So place the chicken in the bag and squeeze a little lemon juice over. lay thin slices of lemon on top of the chicken breast and season to taste. I like a good grindng of black pepper for this one. Add a little water around 100-150ml, some chopped pxxxxly and bake in a moderate oven for around 20 mins.

The chicken will poach in the juices and take the flavour of the lemon on. It will also flavour the water making a little sauce. It is a thin sauce and is lighter and fresher for it. It can however be thicken with some butter in a saucepan whilst the chicken is resting.

This is a very slimming, tastey and quick dish. It goes great with salad, baby veg and new potatoes.

yes please prawnfiller as it sounds yummy.

I have a recipe for a poached lemoney chicken - this is for a whole chicken, or poussin, poached and served with a lemon and cream sauce. Would you like me to post the recipe?

great, just what I wanted to hear, zesty and not stodgy, I will sort one out. My type of cooking tigger

mammachef would like a recipe that is light not stodgy
thanks

Hi tigger

Are you looking for Chinese takeaway style lemon chicken all stodgy and in batter with a thick sweet sauce, or a light chicken dish thats citrusy and sharp?