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Tuesday, February 24, 2009

Lemon Chicken Made Easy!

Lemon Chicken is a light delightful chicken dish with a refreshing lemon sauce. It can be served with rice or a lightly seasoned pasta.

Wine: White, goes well with chicken.


  • Boneless skinless chicken breasts (one per person)

  • One Lemon

  • Capers

  • One medium shallot or three green onions chopped

  • Three garlic cloves chopped

  • One can chicken broth or white wine

  • Flower

  • Olive oil

  • Salt and Pepper

  • Fresh Chopped Italian Parsley
  • Pasta or rice

Prepare pasta or rice according to package.

Prepare the chicken breasts by cutting the breasts length wise into three pieces (if thick breasts butterfly and cut apart). Lay on cutting board and cover with plastic wrap. Pound slices of chicken until nice and thin. Lightly salt and pepper.

Dredge the chicken in flour on both sides and place in a prepared heated pan with enough olive oil to just cover the bottom of the pan. Do not crowd the chicken in the pan. Saute just until lightly browned should only take about two minutes per side. Remove and place on paper towel.

Add a tablespoon of olive oil to pan if needed. Add shallot or green onions saute until tender. Then add two tablespoons of capers saute for about two minutes. Add garlic, stir just to flavor the oil (if garlic cooks too long and turns dark it turns bitter).

De glaze the pan: Add 3/4 cup of wine or chicken broth to pan, stir to remove all the yummy flavorful bits off the bottom of the pan. Turn temperature to med low to simmer and reduce the sauce.

Zest 1/2 of the lemon into the sauce. Only zest the yellow and not the white. The white is bitter. Cut the remaining lemon in half and squeeze the juice into the sauce removing any seeds. Season with salt and pepper to taste. You can add but remember you cannot remove! So season a little at a time and taste!

Return the chicken breasts to the pan and simmer in the sauce turning once to finish cooking. The flour from the chicken should help thicken the sauce lightly. This should only take a couple minutes.

Serve over angle hair pasta seasoned with salt, pepper and a little olive oil, or rice.

Top with chopped Italian parsley, a little more lemon zest. Enjoy!

Serves (4) adults

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