Even before going “gluten-free”, our family ate a lot of chicken! As a matter of fact, if it weren’t for chicken, my youngest would probably starve! He is by FAR my pickiest eater (what kid doesn’t like homemade mashed potatoes, or pasta, or cereal, or rice, or roast beef….I could go on and on) but if chicken is on the menu, I know I’m safe.
I’ve probably prepared chicken every way possible…but Lemon Chicken is definitely one of our family favorites! Especially served over rice.
I stumbled across this recipe a month or so ago at Little Spice Jar and have made it a couple of times since. It’s not called “EASY” Lemon Chicken for nothin’! It’s SUPER easy….and delicious! You can cook it up in a pan or throw it in the crockpot. I’ve done both.
Easy Lemon Chicken
from Little Spice Jar
Melt 1 cube butter in fry pan.
Layer on 4 Chicken Breasts, or Chicken Tenders.
Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix
Add juice of 2 lemons.
Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.
Can also be made in the crockpot.
For chicken breasts: Cook on Hi: 4-5 hours, on Low: 6-8 hours. When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.
That’s my kind of cake!!
Lemonade Cake with Lemon Cream Cheese Frosting
from Cookies and Cups
1 Lemon boxed cake mix
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 Tbsp Lemonade from concentrate
Glaze:
2 Tbsp Lemonade from concentrate
1 cup powdered sugar
1 Tbsp water
Frosting:
8 oz block 1/3 less fat cream cheese
1/2 cup room temp butter (1 stick)
3 Tbsp Lemonade from concentrate
1/2 teaspoon vanilla
5 1/2 cups powdered sugar
Preheat oven to 350°
Spray 2 8″ round cake pans generously with cooking/baking spray.
In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes.
Keep the remaining frozen lemonade concentrate in the freezer…you will need it again.
Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean.
Let the cakes cool in pan…about an hour. Do not remove.
When the cakes are cooled level them off so they are flat on top.
Poke holes in cake that wasn’t cut using a fork.
Make your glaze.
In a Wilton 6-Piece Mixing Bowl Set combine powdered sugar, lemonade and water.
Stir until smooth.
Pour equally over the top of the cakes..still in the cake pans.
Cover and let sit for at least an hour, but overnight is best in refrigerator.
Make your frosting.
Cream butter and cream cheese together until combined.
With mixer on low add your lemonade and vanilla.
Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.
When ready to frost remove your cakes from the refrigerator.
Loosen cake around the edges with a butter knife so they will release easily.
Frost as desired.
