Mireille’s Lemon Chicken

Mireille's Lemon Chicken

Ingredients

• 1-1.5 lbs Chicken Breasts or Cutlets. (any chicken parts will work)
• 1 large lemon
• Olive Oil (to cover bottom of pan)
• 3 TBS Butter
• White Wine
• Salt & Pepper

Step by Step

1. Note: Do NOT use a Non Stick pan. Stainless , aluminum or cast iron. Make sure it is big enough to give some space between pieces.
2. Use a generous amount of olive oil, enough to coat the bottom of pan. Heat oil on medium heat and make sure oil is hot before placing the chicken in the pan.
3. Season chicken with salt and pepper on one side (skin side if whole)
4. If you are using bone in, start with skin side down. Be sure you pat the chicken dry! Expect to have some splatter so be careful and use a splatter shield if you have one.
5. Cook until golden brown. Keep moving the chicken around so it doesn't stick to the bottom of the pan.
6. Once the chicken is nice and brown, lower heat, flip chicken and cover pan for roughly another 5 minutes (longer for whole chicken breasts, approximately 15 minutes).
7. If the pieces are thick, test to see if they are cooked. If needed continue cooking till done.
8. Once cooked, remove chicken from pan and place on serving dish.
9. To the pan, add butter, a bit more oil , the juice from 1 lemon and a splash of wine.
10. Turn up the heat and reduce this liquid to a rich brown sauce scraping the crispy bits off the bottom of the pan.
11. Pour sauce over plated chicken.
12. Pour sauce over plated chicken.
13. Serve with lemon rice!