Lemon Chicken....so YUMMY!!

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 Garden Web's Cooking Forum 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 2x2" 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.

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