Lemon Chicken

(Serves 4)

4 skinless, boneless chicken breasts, cut into 1-inch pieces

Flour for dredging

Salt and Pepper

3 Tablespons butter or half butter, half oil

1/3 cup lemon juice

zest of one lemon


Dredge (dust) chicken pieces lightly in flour seasoned with salt and pepper.

Melt butter in skillet.

Sauté  the chicken quickly, turning to brown on all sides (about 10 minutes).

Reduce heat and sauté about 5 minutes more, turning occasionally

Add lemon juice, simmer, basting occasionally until just done, but not overcooked.

5 minutes before it is finished, add the zest and check seasonings. 

Hint – if there is insufficient liquid in the pan, add a bit of chicken stock to prevent chicken from drying out.