Lemony Chicken

As I sat across the table from my darling youngest child, I found myself basking in the glow of a “this is the best time you’ve ever made this” chicken compliment. How lovely, I thought, to be able to discuss food, politics, and off beat Youtube videos with this rapidly growing young man. He eats! He eats the food that I make! I see asparagus tips passing his lips! Moments later he dropped the bomb, changing my mind forever about feedback on the food.

“You know, “ he says, “I think there’s a little too much lemon in the chicken.”

{Insert Yiddish expression that begins with “P” ends with “R” and has as one of its meanings, a boy child trying to seem older than his years. The other meaning refers to a body part.}

That full chicken dinner hit the table after a 2 plus hour trip to the mall involving an uphill battle to get dress shoes on his feet, new flip flops for all, another iphone screen replacement and a regrettable investment in Cinnabon! I’ll be darned if I accept anything other than thank you very much, may I have another!

Anywho-I liked the chicken just the way it was. Someone whose nickname now begins with “P” and ends with “R” ate the leftovers. So, if asked do I like feedback from anyone under the age of 21, I will now say – no.

BTW, if the sauce is a bit too piquant for you, add more butter or thin with stock or water.


1 pound skinless boneless chicken, pounded thin and cut into 4-ish inch pieces

¼ cup flour seasoned with ¼ teaspoon kosher salt and a few grates of pepper

2 tablespoons, plus up to 2 teaspoons olive oil

2 shallots chopped

½ cup stale white wine (or any)

1 lemon, juiced

2-3 tablespoons butter

Small handful of chives, chopped fine

Dredge chicken in seasoned flour (skip if you’re gluten free). Heat large skillet and add 1 tablespoon of olive oil. Brown chicken in two batches, flipping when edges turn opaque. Add second tablespoon of oil for second batch of chicken. Keep warm on a plate. Add shallots, cooking 2-3 minutes. In goes the wine, and reduce it by at least half. Pour in lemon juice. Swirl in the butter (it should be cold). Nestle chicken back in plan, flipping it to get it heated all the way through. Scatter chives and voila! Adjust salt and pepper. Serve with asparagus & rice to soak up the sauce.

Bon Appetit – B


Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

One thought on “Lemony Chicken

  1. This sounds delicious Betsy!! My husband is a huge lemon fan – he’s gonna love this 🙂

    BTW… miss hearing you on the radio sooo much!! Mornings just aren’t the same.

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