Lemon Chicken Today.

[jpshaw]

I actually took this recipe from Gazzaniga's Low Sodium cookbook and altered it. To get back to the original double the chicken and half the sauce.

2 chicken breast halves
1/4 cup flour
2 Tbs Olive Oil or butter
12 oz can lemonade concentrate, thawed
6 Tbs brown sugar
2 Tbs Red wine vinegar
1/2 cup tomato sauce (I use the No Salt Added version)

Coat chicken in flour and brown in the oil. Remove chicken and stir in the lemonage, sugar, vinegar and tomato sauce and mix well. Return the chicken, cover and cook over low heat for 1 hour. You could use a crockpot on low for 6 - 8 hours or high for 3 - 4 hours. Serve over rice.

 

[Mama Mangia]

sounds good!

 

[Johnny West]

It does look good -
the last lemon chicken I made
was Rao's.

 

[Mama Mangia]

Rao's Famous Lemon Chicken


* 2 (2 1/2 to 3 pound) broiling chickens, halved
* Lemon sauce, recipe follows
* 1/4 cup chopped flat-leaf parsley

LEMON SAUCE:

* 2 cups fresh lemon juice
* 1 cup olive oil
* 1 tablespoon red wine vinegar
* 1 1/2 teaspoons minced garlic
* 1/2 teaspoon dried oregano
* Salt and pepper, to taste


Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

CHICKEN: Preheat broiler at least 15 minutes prior to using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

 

[Johnny West]

Rao's Famous Lemon Chicken


* 2 (2 1/2 to 3 pound) broiling chickens, halved
* Lemon sauce, recipe follows
* 1/4 cup chopped flat-leaf parsley

LEMON SAUCE:

* 2 cups fresh lemon juice
* 1 cup olive oil
* 1 tablespoon red wine vinegar
* 1 1/2 teaspoons minced garlic
* 1/2 teaspoon dried oregano
* Salt and pepper, to taste


Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

CHICKEN: Preheat broiler at least 15 minutes prior to using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

Yes, that's the recipe I have.
You beat me to it.

You'll love it.

 

[Mama Mangia]

That recipe is similar to the one I make - I don't use oregano in mine.

 

[Johnny West]

You bet, I squeezed fresh lemons, I remember.
We loved it.