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Nutrition Facts
Serving Size 1 (193g) Recipe makes 6 servings
Calories 303
Calories from Fat 153		(50%)
Amount Per Serving		%DV
	Total Fat 17.0g	26%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 109mg		36%
Sodium 577mg		24%
Potassium 443mg		12%
Total Carbohydrate 8.1g		2%
	Dietary Fiber 0.6g	2%
	Sugars 3.0g
Protein 29.2g		58%
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Chicken & Wild Rice Comfort Food Night

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The Infamous Lemon Chicken Recipe

Recipe #185893 | 30 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Grimm's Restaurant Tales
Sep 13, 2006

When my father remarried he would sometimes complain to me about finding my mother's lemon chicken recipe. The real secret here being that I had LOST my mother's recipe box...a crime punishable by walking the plank in my family. Of course I didn't remember eating it or how it tasted since I was 6 when they divorced and she couldn't remember the ingredients. He described to me a sweet glazy sauce that covered the chicken which she served over rice. With the help of my step-mother we "recreated" this dish using Lipton soup and sauce mixes in the lemon flavor. I was at peace until Lipton discontinued this flavor and was again harassed to FIND THAT RECIPE your mother made! Finally I was reaching up in the counter for a martini glass at my aunts house when a small box came crashing down on my head... my family recipes along with the suprisingly easy "Infamous Lemon Chicken".I had no idea these were the few ingredients that had been haunting me. Dad this one's for you.

SERVES 6 (change servings and units)

Ingredients

1/4 cup unsifted flour
1 teaspoon salt
1/2 teaspoon black pepper
6 boneless skinless chicken breasts
1/2 cup butter
1/4 cup ReaLemon juice
1 tablespoon sugar
8 ounces fresh sliced mushrooms
cooked rice

Directions

1
In zip-lock bag combine pepper, salt, and flour.
2
Add chicken and shake a few pieces at a time.
3
In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less).
4
Add lemon juice, sugar, and mushrooms, decrease heat.
5
Cover and simmer 15 min, or until chicken is cooked.
6
Serve over rice.

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Featured Reviews for This Recipe

From: TeresaS

On Oct 20, 2009

Well, I can see why your Dad pestered you for years to find this recipe. It is just delicious! The chicken comes out so moist that you can cut it with a fork. I loved the slight taste of the lemon. It isn't overpowering at all. I made as posted except I drained the mushrooms from the butter to lower the fat. I served it with saffron rice and steamed broccoli. This is a keeper and thanks for posting it.

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From: Cricketo

On Mar 4, 2009

WOW!!!!!!! This is possibly the EASIEST and the BEST chicken I have ever cooked! My family agrees. They loved it! The only thing I did differently is that I only used 1/2 the butter and used chicken cutlets instead of whole boneless breast. I did not get enough glaze to put over rice, but we didn't have rice. If I want to serve the glaze over rice I will add the butter! I will definitely be adding this to our regular repertoire!

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From: JulesD

On Oct 3, 2007

My roomate made this one night (she is not an avid cooker...) and it turned out great! So I have made this for my boyfriend, friends, family and they ALL ask for the recipe and ask me to make it again! I don't like that it's so high in fat (lotsa butter)...but what can ya do? It's worth it! The mushrooms turn out sooo good that even people who hate mushrooms will eat them! If you are a big lemon lover this is for you. The more I make this, the more fresh squeezed lemon juice I add. The more I add, the better it gets it seems. (Within reason!) Also, the first time I made this I got rid of the butter I browned the chicken in and melted new butter before I added the rest of the ingredients and it just was not as good as keeping the same butter the whole time!

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From: Rachie P

On Jan 29, 2007

I used a whole chicken, cut up (skin on) and didn't have the ability to fry it (screaming baby!) so instead I just threw it all in a 9x13 and cooked it for about an hour in the oven at 350. I doubled the recipe to accomodate the larger size pieces of chicken. It turned out very nice, despite my mutilation of the directions! Thank you and I can't wait to try it as posted!

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