Lemon Chicken….so YUMMY!!

by Michelle on February 28, 2008

I have an abundance of lemons in my refrigerator. I know I stocked up on lemons before my surgery just because Joe always forgets to buy them even if I make a shopping list. And I can not bake nor cook without my lemons!

But as I made my way through the refrigerator I found 14 whole lemons!!! So prepare for many lemon dishes in the next few days…LOL!!!

For dinner last night we had Mr. Casella’s Lemon Chicken. I’m not sure where this recipe originated and I don’t know a Mr. Casella, but I would like to meet him as his recipe is one of our favorites. It was posted on a Cooking Forum that I used to frequent which is where I copied it.

Mr. Casella’s Lemon Chicken

2 lbs. chicken breasts — skinless, boneless***
3/4 cup Flour
4 T. Butter
1/4 cup Canola oil (I use EVOO)
1 C. Dry white wine
Juice of ½ lemon
1 C. Chicken broth (canned or home made)
8 lemon slices for garnish
Fresh parsley for garnish

Pound chicken cutlets to ¼ or 1/3 inch thick. Cut into 2×2″ pieces. Lightly coat with flour.

Heat butter in large skillet. When bubbly, add oil.

When oil is hot, add chicken pieces in batches so only one layer of chicken is in pan at a time – brown lightly on both sides.

Remove chicken and reserve in a baking dish.

When all pieces are browned and removed from pan, add wine and lemon juice to pan. Scrape up bits on bottom of pan (deglaze). Bring to a boil, and reduce liquid over high heat, for 3 minutes.

Add chicken broth and reduce for another 3 minutes.

Return chicken to pan and simmer for 5-6 minutes.

Remove chicken and place on serving platter. Top with sauce, lemon slices and parsley

***I use skinless boneless whole chicken breasts and just coat the entire breasts in flour.

NOTES : If making ahead, store in a baking dish and reheat covered, in oven for 30 minutes at 300° or in a chafing dish.

All Rights Reserved 2008 © Big Black Dog

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Comments

  • deborah_ps February 29, 2008 at 2:27 am

    I love the look of the lemon chicken, especially with the fresh slices on top! I bet it tasted even better Michelle. Since the citrus in “on” here, I zest and squeeze like a mad woman…dry the zest and freeze the juice in ice cube trays. You’re right…a girl can’t cook a thing without a good lemon by her side :)

  • Michelle February 29, 2008 at 1:52 pm

    Mr. Casella’s Lemon Chicken is a huge favorite here. It’s very easy and VERY fast and can be served for a typical week night dinner or a formal dinner for 10!Thanks for the lemon ideas, Deborah! Next week I will start zesting and freezing the juice!Michelle

  • Joelle May 7, 2008 at 2:06 pm

    Hi! I made this last night–YUM! So quick, perfect for my busy lifestyle. I didn’t bread the chicken and had a lot of extra sauce–but still very good flavor. I think I will try breading next time. I think the breading will absorb even more of that yummy sauce.I may even consider saving (freezing) some of the sauce the next time to marinade some chicken in before grilling. Do you think that would work?I also purchased both minced Lemon and Orange peel from Penzeys Spices Store down in The Strip District in Pittsburgh. I use these in a pinch–love the idea of freezing lemon juice cubes!

  • diane May 12, 2010 at 5:46 pm

    Recipe sounds great. I’m going to try ahead of time, but eventually will be making for a crowd, a wedding of 120 people. Do you have any tips?

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