Lemon Chicken

crisp, tender chicken covered in a tangy lemon & oregano sauce




Lemon Sauce


  1. Take the chicken and pat it dry with a paper towel. Season both sides with a generous amount of salt and pepper. Add the flour to a mixing bowl. Place the chicken into the bowl and coat completely with the flour. Let sit for 5-10 minutes. Meanwhile, crack and beat the eggs into another mixing bowl. Heat a large cast-iron skillet (or sauté pan) over medium high heat. Add enough oil to come about ½ of an inch up the side of the pan. While the oil heats, shake off the excess flour from the chicken and place the chicken into the egg bowl. Once the oil is sizzling hot, add each chicken breast to the pan, letting the excess egg drip off into the mixing bowl before adding it. Adjust the heat if it gets too hot. Cook each chicken breast until golden brown, about 5-6 minutes per side. Transfer the chicken to a sheet tray and let sit while you make the sauce.
  2. Keep about 3 tablespoons of oil in the pan you used to cook the chicken. Discard any excess. Lower the heat and add the flour, whisking continuously until the mixture is smooth. Over medium-high heat, deglaze the pan with the sherry wine. Add the stock and dried oregano. Cut the lemon in half and juice half of it into the sauce. Slice the remaining half and add the slices to the sauce. Bring to a boil. Reduce the heat to a simmer and add the fresh oregano sprig. Let the sauce simmer until it is slightly thickened. Add the chicken back to the pan and heat until the chicken is cooked through. Remove the oregano sprig before serving.

To Serve

  1. Serve the chicken over pasta with a generous ladle of lemon sauce, a large grating of Parmesan cheese, and a sprinkle of parsley.