Sam came home one day from my neighbor’s house talking about this marvelous chicken he ate there. When I saw her the next day, I asked what this wonderful chicken was that he loved so. She told me it was called Lemon Chicken and she served it over angel hair pasta. I had eaten this dish many times at weddings.

            This dish is one of the easiest to make especially if you have ever made chicken cutlets. The making of chicken cutlets is the hardest part.

            Below are the two recipes for Lemon Chicken. Try them both and let me know which one you like best.

Chicken Piccata

INGREDIENTS:

4 skinless, boneless chicken breasts

2 eggs

3 tablespoons lemon juice

1/2 cup all-purpose flour

1/8 teaspoon garlic powder

1/8 teaspoon paprika

1/4 cup butter

2 cups Chicken Stock (1 box or 2 cans)

Capers (optional)

DIRECTIONS:

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

In a shallow bowl or dish, mix together the flour, garlic powder, and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

In a large skillet, melt butter/margarine and brown the coated chicken pieces.

Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes until chicken is tender. Garnish as desired and serve.

NOTES I make this dish all the time because it’s so quick and easy. I serve it with Lipton’s rice and sauce or a package of saffron flavored rice or over Pasta.

Chicken Francese

INGREDIENTS:

Sauce:

3 Tbsp. butter

1 shallot minced or ¼ teaspoon onion powder

1 Tbsp. flour

2 cups Chicken Stock (1 box or 2 cans)

½ cup white wine

¼ lemon juice

Salt & pepper to taste

Chicken:

4 skinless, boneless chicken breasts

1 egg

3 tablespoons lemon juice

1/4 cup all-purpose flour

1/8 teaspoon garlic powder

1/8 teaspoon paprika

1/4 cup butter

2 tbsp. olive oil

DIRECTIONS:

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

In a shallow bowl or dish, mix together the flour, garlic powder, and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

In a large skillet, add olive oil and melt the butter. Brown the coated chicken pieces. When chicken is done, move to a plate.  

Meanwhile, in a small pot dissolve bouillon in the boiling water or heat store bought or homemade broth, and then add the remaining lemon juice and wine.

Make roué in skillet by melting 2 tablespoons butter in the pan and whisking in four. Add shallot or onion powder and continue cooking flour until a pale golden brown. Next, whisk liquid into the flour mixture in the skillet. Return chicken to sauce. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes until chicken is tender. Garnish as desired and serve.

NOTE: The wine is what makes this “francese”, should be same as the one you serve. It should be a Pinot Grigio you cooked the chicken. Multiply by four for a full catering tray.

ENJOY.

Until tomorrow, be well, be happy, and be healthy.

The Drunken Chef (Russ)