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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Chicken Recipe

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This recipe for Lemon Chicken, by , is from The Dovgala Clan Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Dovgala McInerney


4 chicken breasts
1 - 2 c. white cooking wine
1 - 2 tbsp. lemon juice
1 c. flour (approximate, to taste)
Salt & pepper
⅓ c. grated parmesan cheese
2 tbsp. butter
Linguine or angel hair, for serving

Rinse and cut the chicken breasts horizontally so that they are thinner. Use a meat tenderizer on each side. On a plate, mix flour with salt and pepper and grated parmesan cheese.

In a frying pan, melt 2 tbsp. butter. Dredge each piece of chicken in the flour mixture (both sides) and place in frying pan. When the bottom is golden brown, turn each piece over. Pour lemon juice over chicken. Pour about 1 - 1 c. of wine over chicken.

Cover the pan and let everything simmer for about 5 minutes. The liquids will reduce; add more wine if needed.

Remove chicken and pour the sauce over the chicken. Serve with linguini or angel hair pasta.




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