Here is our all time favourite Lemon Chicken recipe compliments of Woodie!

Chicken Piccata - Woodie

4 Chicken breast halvesboned and skinned
Salt and Pepper
Flour (enough for coating)
3 Tbl butter
Juice of 1 lemon
1 -1/2 cups chicken broth
1/2 Cup white wine

Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the un sharpened side of a heavy knife or other object to pound the breast into a thin piece that's uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.

Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.

Tammy, this was supposed to be a grill glaze, but I just pour it on baked chicken when it's nearly done. You know I don't grill, LOL. I got the recipe from Cooks.com when I was trying to use up some marmalade that didn't set.

ORANGE MUSTARD GLAZED CHICKEN

1/4 cup orange marmalade
1/4 cup orange juice
1/4 cup country-style Dijon mustard
2 tablespoons light brown sugar, packed to measure
1 chicken (2 1/2 to 3 pounds) quartered or 4 chicken breasts

In a small bowl, combine marmalade, orange juice, mustard, sugar.. Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently. Brush with orange-mustard glaze and continue grilling for 15 minutes longer, brushing frequently with glaze. Remove from grill and serve immediately. Serve remaining sauce separately.

Makes 4 servings.

This one I got from my dear friend San, who used to post here. I really like it, and I can make it in the crockpot while I'm at work, but do NOT overcook the chicken. Don't ask how I know that....

Crock Pot Lemon Chicken

3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
brown the chicken in a skillet (I usually skip that)

mix together in a crock pot:
6 oz can of lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup

add the chicken and cook on high for 3 to 4 hours

I also like that orange chicken I get at the Chinese buffets, but I have a feeling that's not what you are looking for.

Annie

THis one is easy and very good.

Lemon Chicken from RaoÂs

This recipe is available on a couple different websites; and its very good.
two (2-1/2 to 3 lbs each) broiling chickens, halved
Lemon Sauce (recipe follows)
1/4 cup chopped Italian parsley
Preheat broiler for at least 15 minutes.
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 half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces).
Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates.
Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce.
LEMON SAUCE
2 cups fresh lemon juice
1 cup olive oil
1 tbsp red wine vinegar
1-1/2 tsp minced or crushed garlic, or more according to your taste
1/2 tsp dried oregano
salt and pepper to taste
Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use.

This one is very good--it's a tweaked Alton Brown recipe for Glazed Orange Chicken Wings:

1 [6 oz.] can frozen orange juice concentrate
3 T. Hoisin sauce*
2 t. honey
1 T. soy sauce
1 t. rice wine vinegar
1/2 t. crushed red pepper flakes
* 1-2 t. fresh grated ginger
* 2-3 green onions, chopped
* 2-3 oz. water

I didn't have any hoisin sauce so I substituted 2 T. of ketchup.

I tossed all the ingred. in a small saucepan & let it sit about 20 minutes or so. Then, I heated the mixture thru--not enough to 'cook' the onions, just to wilt them, and served over chicken thighs.

The guys raved about this sauce.

Linking to the orig recipe:

Here is a link that might be useful: Orange Glazed Chkn Wings

Thanks everyone. These will go in my files! I made baked chicken last night, with asparagas and orange rice.

For the baked chicken I just followed the recipe on the Bisquick box. We usually call this Peach Chicken, because the last quarter of the time in the oven, I open a can of peaches and put them on top of the chicken with some of the juice.

Orange Rice from the Chronicle Telegram Newspaper

3T. canola oil
2/3 c. chopped celery with leaves
2 T. diced onion
1 T. orange peel
1 1/2 c. orange juice
1 t. salt
1/8 t. thyme leaves
1 c. water
1 c. regular white rice (Not Minute Rice)

In medium sauce pan over medium heat, cook celery and onions in oil until tender. Add the next five ingredients and bring to a boil. Add the rice and bring to a simmer. Simmer for 15-20 minutes until all liquid is absorbed.

Yum! Though next time, I will use less of the orange peel, as it was almost overpowering, but still very good.

Note to self: Remember to cut the rest of the carbs when eating this rice! Sugar was 125 this morning. Not good!

Tami