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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
Print (Without Pictures) -- Other print options at the bottom

Skillet Lemon Chicken

Lemon is my favorite cooking flavor. I will order a veal or chicken piccatta at any restaurant that has it. Here is a recipe for a lemon chicken (that could easily be called a piccatta, I suppose).  I love making this.

 

Ingredients

4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
2 tablespoons all-purpose flour
1 1/2 teaspoons all-purpose flour
1/2 teaspoon salt
1 large egg (normally 1 egg is just barely enough for 4 - you might end up needed 2 eggs).
2 teaspoons olive oil
2 tablespoons margarine or butter (1 for the chicken, 1 for the sauce)
3 - 4 cloves garlic, crushed with side of chef's knife
1 lemon, thinly sliced
1/2 cups chicken broth
1/4 cups dry white wine
2 tablespoons fresh lemon juice

 

Cooking Directions

Between 2 sheets plastic wrap (or in a large ziplock bag), with meat mallet, pound chicken breasts to flatten slightly. Coat the chicken with 2 tablespoons flour with salt. Beat egg with a fork. Coat chicken with flour mixture, then dip in egg.

In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Stir in 1 tablespoon margarine or butter until melted. Add chicken; cook 5 minutes. Reduce heat to medium; turn chicken and cook about 8 to 10 minutes longer until juices run clear when chicken is pierced with tip of knife. Transfer chicken to warm platter.

Add garlic and lemon slices to drippings in skillet; cook until golden. In cup, mix chicken broth, wine, lemon juice, and 1 1/2 teaspoons flour until smooth; stir into mixture in skillet. Heat sauce to boiling; boil 1 minute. Stir in remaining 1 tablespoon margarine or butter until margarine or butter melts. Discard garlic. Arrange lemon slices over and between chicken breasts. Pour sauce over chicken.

 

Cooking Notes

I have found that by mixing the chicken broth, wine, lemon juice and flour in a bowl with a whisk makes it the best. Plus, it is a good idea to do this first so that when you get to the point of adding it, it is ready to go.
The key is to keep the heat at medium during the cooking (if you start at medium high for the chicken, turn down to medium for the sauce to keep from getting the sauce too brown).
 
This sauce also pours over pork schnitzel as well.  In fact, the pictures below are with pork, since getting good chicken in Korea is not as easy as getting fresh pork. 

 

Pound chicken (or pork in this case) in a bag to make it thinner.

Pound chicken (or pork in this case) in a bag to make it thinner.

 

Coat with salt and flour

Coat with salt and flour

 

Take one egg

Take one egg


 

Beat

Beat


 

Dip in Egg

Dip in Egg


 

Coat both sides

Coat both sides


 

Cook in oil (I omitted the first dab of butter in this instance)

Cook in oil (I omitted the first dab of butter in this instance)

 

Flip.  Cook other side.  This was about 5-6 minutes on one side.

Flip. Cook other side. This was about 5-6 minutes on one side.

 

Lightly Crush Garlic (remember, you are going to remove these, so you don't want it too small).

Lightly Crush Garlic (remember, you are going to remove these, so you don't want it too small).

 

Add lemon and garlic to the drippings

Add lemon and garlic to the drippings


 

Flip after a minute or so.

Flip after a minute or so.


 

Mix wine, chicken broth, flour.  Either use a whisk or a fork.

Mix wine, chicken broth, flour. Either use a whisk or a fork.

 

Add wine mixture to lemon and garlic (look at all those good drippings)

Add wine mixture to lemon and garlic (look at all those good drippings)

 

Cook, stirring occasionally.

Cook, stirring occasionally.

 

Remove the garlic and add the butter

Remove the garlic and add the butter

 

Sauce thickens and is done

Sauce thickens and is done

 

Pour over chicken.  Serve.

Pour over chicken. Serve.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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