Lemon Chicken

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

Directions:
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 with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

Tangy Lemon Chicken With Mushrooms

Citrus adds freshness to this easy chicken recipe which produces a light, zesty sauce. Perfect with noodles, or serve with grains such as bulgar wheat or cous-cous.

Serves 6: 6 chicken thighs, a little olive oil, 200g (1 cup) baby onions or 2 medium onions quartered,1 level tbsp plain flour200g (2 cups) mushrooms, sliced, 175ml (3/4 cup) chicken or vegetable stock, juice of 1 lemon.

Using a little oil in a non-stick frying pan, brown the chicken thighs. Remove from pan, add a little more oil and brown the onions. Return chicken to pan, sprinkle over the flour and stir around to coat.Add sliced mushrooms. Pour on the lemon juice and hot stock. Season with salt and pepper. Bring to boil, then reduce to simmer. Cover and cook gently for 30 minutes until chicken is cooked through.

Basil Lemon Chicken

Most non-vegetarians prefer chicken to red meat, as it has low amounts of saturated fatty acids. A number of delicious dishes can be prepared with chicken using different combinations. Lemon can be a great partner to chicken. It offers a pinch of flavor and fragrance to any chicken recipe. The tart flavor of lemon gives a better taste to chicken dishes. You can use lemon juice or lemon marinade to improve the flavor of chicken grills or roasts. Another option is to use a tangy lemon sauce. Try some of the following lemon chicken recipes for this weekend.

Recipe #1: Basil Lemon Chicken

Ingredients
4 boneless chicken breast halves
1 lemon, juiced
2 tbsp finely chopped fresh basil
2 tbsp spicy mustard
1 tbsp olive oil
1 dash ground black pepper
1 dash salt

Preparation
Wash chicken and pat dry. Keep it between the sheets of plastic wrap. Pound it to achieve an even thickness. Combine together chicken, lemon, mustard, olive oil, basil, pepper and salt in a plastic food storage bag. Seal it and refrigerate for about 2-4 hours. Broil or grill it on each side for about 5-7 minutes, until it is cooked well.