Lemon Chicken
Serves four, six or eight people depending
Preparation time: 30 minutes
Cooking time in the oven: 15 minutes
Lemon chicken is a never-fail, simple dish in its preparation but a complex one in taste and presentation.
- 8 half chicken breasts, lightly pounded.
- 1 cup flour
- 2 teaspoons salt
- 2 teaspoons ground pepper
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 tablespoons dry vermouth
- 3 tablespoons lemon juice
- ½ cup fresh chopped parsley
- 3 large lemons sliced thinly.
- 4 tablespoons capers
- Salt and pepper to taste
- Pound the chicken breasts between pieces of plastic wrap to a uniform thickness of about a quarter-inch.
- Mix the flour, salt and ground pepper together in a shallow bowl and dredge the chicken breasts in the seasoned flour to coat lightly.
- Brown them in the butter and olive oil on medium heat, two to three minutes on a side. Deglaze the pan with the vermouth and lemon juice.
- Arrange the breasts in a single layer in a shallow baking pan and drizzle with the vermouth/lemon juice pan drippings.
- Arrange the lemon slices over the chicken.
- Sprinkle the capers over the chicken
- Bake uncovered in a 325 oven for about 15 minutes or until they reach an internal temperature of 150 F.
- Allow to rest for five minutes
- Server garnished with lemon slices