Recipe: Re: lemon chicken ...

Page: Oh, how fun. Another TKL party! Is this the lemon chicken you are wanting to use? If so, I so no reason why you cannot cook this ahead of time. I would suggest keeping it in the oven using an oven-cooking bag. This would not only allow the sauces to additionally season the chicken, but it would also allow you to transfer the chicken and sauce into one of your favorite serving dishes without the sauce sticking to the dish in the oven.
And, what do you think about adding rings of sweet onions to the sauce just before placing the sauce in the cooking bag with the chicken. You could remove them ever so ccarefully as you move your dish into your serving dish. Oh, yes, fresh parsley as a garnish, please. I grow fresh parsley in a hanging basket outside year-round.
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LEMON CHICKEN
Ingredients
One 1/4 lb. chicken breast (skinless, boneless)
2 teaspoons butter
juice from 1/2 lemon
1 teaspoon parsley, chopped
Instructions
Place chicken between two sheets of wax paper & pound
evenly to a 1/4" thickness. Melt butter in a pan over
medium heat until bubbly. Add the chicken and saut two
minutes per side. Remove the cooked chicken to a warm
plate, and "de-glaze" pan with lemon juice. Add parsley, stir
quickly and pour over chicken as sauce.
Comments
A single 4 oz. chicken breast (1/4 lb.) is about right for this
recipe. Roll the lemon on the countertop to get more juice
out of it. Time for this meal: 6 minutes!