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 or dry white wine

2 shallots

Kosher salt


  • Dredge chicken in flour and sprinkle with salt
  • Heat skillet to medium, add butter and shallots
  • Saute chicken to 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

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

A Jackie O Recipe