Thursday, July 9, 2009

Lemon-Garlic Basted Chicken Breast - for one to 200...

Most restaurants offer “Lemon Chicken” - which can be anything from deep-fried to marinated & grilled. I am looking for a recipe that can be easily prepared for a crowd of 200 for my son’s wedding. The chicken I’m trying to duplicate is on the menu at Archibald’s in Gardner Village... It is pan-fried, then drizzled with lemon/garlic butter. This is my first attempt, and it’s delicious - but entirely different. Suggestions anyone?

As I mentioned above - this is my elimination process to find a crowd-friendly version of the Lemon Chicken that is my favorite at a local restaurant. My good friend who is catering my son’s wedding is willing to give any recipe a try, but I’m going through recipes for her first.

Requirements are that it can be baked instead of pan-fried, easily kept warm without the coating turning mushy, and drizzled with lemon/garlic butter right before serving. Obviously this recipe didn’t fit - but I loved the coating (which can easily be kept in a ziploc bag and used to coat individual pieces of chicken when I’m home alone for dinner)

The garlic butter dip (before dredging with the coating) added a wonderful flavor. Next time I think I will wait till the baking is finished before drizzling with lemon butter.

For this recipe & photos - go to: ("empty nest" tab)


  1. Love the sound of that garlic butter dip... I bet it made the chicken amazing!

  2. Kathy Stephenson from the SL Trib called Archibalds and they are sending her the recipe to share with us!

  3. Barbara - you are the best! Can't wait to try it...