lemon chicken


2-3 boneless-skinless chicken breast cutlet halves


2-3 tablespoons butter

lemon juice of 1/2 lemon

1 whole lemon sliced

1/3 cup sherry (dry or cream) or dry white wine

2 shallots, chopped

Kosher salt


capers (optional)

  • Dredge chicken in flour and sprinkle with salt
  • Heat skillet to medium, add butter and shallots, cook for a minute or two
  • Add chicken and saute  until  lightly browned
  • Squeeze in the juice of 1/2  a lemon ( do not use bottled lemon juice)
  • Add wine and lemon slices
  • Turn up heat to medium high for a minute
  • Add pepper to skillet
  • Continue to cook on medium until chicken is done
  • Top with capers

Serve with roasted potatoes or minted couscous and fresh green beans.

A Jackie O Recipe