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Karen's Weeknight Lemon Chicken

Karen’s Weeknight Lemon Chicken

In the style of French “Francaise” ~ this is an updated version, a recipe every cook should master!

Lemony Delicious ~ my families favorite dish! Tender chicken in a zesty luscious sauce, lightened-up.

Easy to make gluten free and for Passover using matzo cake meal.
The chicken is very tender, coated with a zesty lemon butter sauce.

Karen's Weeknight Lemon Chicken


4 whole chicken breast halves, trimmed, about 6 oz. each (will cut each in half horizontally)

1 large egg 

1/2 cup milk (or milk substitute) 

1/2 cup rice flour (can use regular flour or matzo cake meal for Passover) Rice flour is gluten free.

1 tablespoon unsalted butter

1 tablespoon neutral oil*

5 cloves fresh garlic, peeled and thinly sliced 

1/3 cup dry white wine

1  1/4  cups chicken stock (preferably homemade)

3 tablespoons fresh lemon juice  

3 pinches turmeric 

2 teaspoons corn starch – mixed with 1 tablespoon of water  

4 tablespoons unsalted butter, cold

1/2 teaspoon sea salt

1/8 teaspoon fresh cracked black pepper (can use white pepper)

2 tablespoons fresh chives, cut 1/2″ lengths

8 slices lemon (see below tips how to blacken)



Preheat the oven to 350 degrees.
Sauté Chicken:
On a cutting board, lay the chicken breast flat, cut in half horizontally.


Whisk egg and milk in a medium sized bowl. Add the chicken pieces; you will have 8.
Combine well, cover and refrigerate at least 30 minutes (or up to 12 hours.)


Place the rice flour on a 8″ plate.
Add 1 T. oil and 1 T. butter to a large skillet, set heat to medium-high.
With tongs, remove a chicken breast from the egg mixture.
Dip the chicken in the flour, one side, then the other.
TIP: you do not need to totally coat.


Add to skillet, repeat with remaining chicken. (Depending on pan size; you can cook 8 at a time, or 4 at a time in 2 batches.)
Cook on first side until golden brown on bottom, then turn over with tongs.
(Add just a bit more butter and oil if necessary.)
Sprinkle with a few pinches of salt and pepper all over.
Cook on the second side until just golden – remove to an oven baking dish to fit; 9″ x 13″.
The chicken will not be totally cooked through – but will fully cook in the oven when the lemony sauce is added.


Make the Lemony Sauce, cover and bake:
Add 1 tablespoon of butter to the skillet, set to low heat.
Add the sliced garlic and sauté for a few minutes until softened and just a bit golden.
Add the wine, chicken stock, lemon juice and turmeric and bring to a boil, whisking.


Reduce to a simmer and cook 3 minutes to reduce slightly.
Raise heat to high, when bubbles, whisk in the cornstarch mixture** – will thicken, keep whisking!


Over LOW heat add the COLD butter with a whisk and combine swirling the butter into the sauce to emulsify – will flavor and slightly thicken the sauce.
Season sauce with 1/2 t salt and 1/8 t. pepper.
Pour over the chicken in the baking pan.


Cover tightly with heavy foil and cook until chicken is tender and cooked through, about 15 – 20 minutes.
Serve with Blackened Lemon and Fresh Cut Chives.


Blackened Lemons:
Heat a skillet, preferably cast iron with a little neutral oil.
Raise heat to medium- high.
Cut lemon slices 1/2″ thick. Add to skillet, press down.
Cook until VERY golden brown – do not move them around, let develop color!
Remove, and serve over chicken blackened side up.
Squeeze the juice from these lemons when eating – adds extra lemon essence!

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

** I add a cornstarch slurry to stabilize the sauce, thicken – keeps the butter content lower.


See BLOG for many photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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