Oh yes, there is!
Gramma Santa my hero in the kitchen.
Right from Italy, and all 4’6″ of her commanded the culinary arts.
As a little girl, I’d sit on her counters and watch her prepare meals.
Then, I’d get to eat them!
Lemon chicken was one of her specialties.
While the prep for lip-smacking lemon chicken breasts is not immense, the return on flavor is crazy good.
Really, this is one of the recipes that you wonder how you missed it in your recipe repertoire.
Truly a simple feast to prepare, and I am going to share my Gramma Santa’s recipe with you.
Every time you make lip-smacking lemon chicken, you will experience, fork-tender, moist chicken.
Use this lemon chicken recipe for any cut of chicken, breast, thighs, or legs.
NO matter what cut of chicken you use, this is the ultimate in lip-smacking lemon chicken recipes!
Let’s go squeezes some lemons!
Lip-Smacking Lemon Chicken
Inspiration for cooking often is right in front of you.
I miss my Gramma Santa a lot, but I keep her memory alive every time I make this recipe.
Little did I know that all those afterschool dates of sitting on her counter watching her cooking would translate into one of my most treasured recipes.
Right in front of me, too young to understand, yet, years later, remembering the recipe and seeing it written in her treasured cookbook, it’s here for you too!
So here’s to you my extended family and enjoy!
Also, I never believe that chicken photos well, so, it may not look as pretty as you expected, but Oh My God does it deliver on taste.
Also, it locks in the juice with just about NO water and really no oils or fats!
All I did was cook this over low heat, covered, then the waterless cookware generated a vapor seal around the lid using the natural moisture already present in most foods.
No additives, no harmful chemicals, just a girl and her 3.5 Quart stainless steel Sauté Pan!
Yep, plain, natural cooking that allows the food flavor to just move to lip-smacking!
Use my exclusive coupon code: Inthekithenwithdana when you checkout!
When You Buy Bags of Lemons…
I’m in a store, and I see bags of lemons.
I can’t resist the temptation.
However, I can’t use as many lemons as the bag supplies, but yet I can.
This recipe for lip-smacking finger chicken allows me to amp up or tame down the lemon flavor based on family preferences.
In other words, buy that bag of lemons, and adjust your recipe.
You know, a pinch of this, a spoon of that, there’s no exact science here!
What I’ve found is precise is not always yum, except in baking.
Food prep varies and while a trained chef might roll his/her eyes at the recipe, I’ll roll mine right back.
This recipe doesn’t take volumes of salt to enhance the flavor as a Chef’s recipe might.
You will be eating less added sodium and you won’t need 10 hours int he kitchen to make this recipe either.
Cleaning the Chicken
Chicken, well it’s one of those things you either know how to work with or you eat hard tenderloin pieces throughout.
If you are using boneless breasts of chicken, make sure to trim off any of that white you see.
Also, if you see corpuscle (that red crap that looks like its bleeding) snip it off too.
There, all better, now move along
Also, you can use breasts with skin and rib, thighs, and legs, whatever you like, use it.
I can tell you this without any hesitation, ever single cut of chicken will turn out Fantastic and you will have lip-smacking lemon chicken with all cuts!
- 3-4 Cloves Whole Garlic, peeled and sliced in 1/2
- 2 Tsp Olive Oil
- 4 Medium Chicken Breasts, cleaned and sliced in 1/2 = 2 pieces each
- A handful of chopped Fresh Basil
- Freshly Milled Ground Pepper (optional but yummy!)
- 4 Lemons (3 of them rinsed, 1/2'd lemons ) the 4th should be SLICED into 8 slices.
- Pinch of Truffle Salt (Trader Joe's brand is what I use, but you can use any!) or you can eliminate salt
- A sprinkling of Dried Oregano (2 tsp or so).
- Saute pan that can go from stovetop to oven
Preheat oven to 325°F
In 3 Qt Saute Pan place olive oil and garlic on low-medium heat
Next place in chicken.
Sprinkle generously with freshly milled pepper (optional)
Saute Chicken by turning each piece after 3 minutes each.
The chicken will be golden brown.
You are sealing the juice.
Once you have flipped each piece of chicken, it's time to add freshly squeezed lemon juice.
Use all three lemons and squeeze them.
Now top with a pinch of truffle salt (or regular salt or no salt at all your choice).
Place lemon slices atop.
Put the lid on the saute pan.
Cook for 10 minutes on low-medium low heat.
Remove from the stovetop after 10 minutes. leaving the lid ON.
Place in preheated oven and bake for 30-40 minutes depending on your oven*** (see notes below).
At end of baking, remove from the oven, carefully remove the lid, and serve.
Refrigerate any leftovers.
**If you are not using 360 Cookware you will have to add water.
360 Cookware is waterless and it locks in the foods' on juices.
You will definitely want this saute pan to make the best foods from stove to oven!