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Lunchbreak: Ketel One Club chef Mike Arcomone makes lemon chicken

Levy Restaurants at United Center
1901 West Madison Street
Chicago

Lemon Chicken

Ingredients:
1/2 marinated chicken
6 oz crispy potatoes, 1/2″ cut
3 oz lemon chicken sauce
2 parsley sprigs
1/2 lemon, grilled
1/4 tsp ground black pepper

Directions:
Marinate chicken for 4 to 6 hours. Pat chicken dry with a paper towel. Sear chicken on both sides until golden brown. Place chicken in a 375 degree oven until internal temperature reaches 375 degrees. Garnish with lemon sauce and crispy potatoes.

Lemon Chicken Marinade

Ingredients:
1/2 cup fresh lemon juice
1/3 cup vegetable oil
3 Tbs chopped rosemary
3 Tbs dry oregano
1/2 Tbs crushed red pepper
1/2 Tbs minced garlic
1/2 Tbs salt and pepper

Directions:
Combine all ingredients and mix well.

Lemon Sauce

Ingredients:
6 oz lemon juice
2 Tbs extra virgin olive oil
1 Tbs minced garlic
1 Tbs fresh oregano
3 Tbs red wine vinegar
1/2 tsp ground black pepper
1 tsp kosher salt
1 tsp crushed red pepper
1 lb veal demi glaze

Directions:
Bring demi glaze to a boil in a medium sized sauce pot. Add remaining ingredients. Bring to a boil again. Reduce to a simmer for 15 minutes.

Crispy Potatoes

Ingredients:
2 Idaho potatoes

Directions:
Boil potatoes until they crumble easily. Drain water and crumble onto a sheet pan. Place in 350 degree oven for 10 minutes to dry. Deep fry until golden brown

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