Lemon Chicken

Scott Pickler, aka “Pick”  has been the Yarmouth/Dennis Red Sox manager for the past 24 years. He is always trying to assure us he has the best job in America.  Pick winters on the West Coast at Cypress College in Anaheim, California, where he has managed for the past 29 years (and has been chosen National Coach of the year 4 times for CA Junior Colleges).  He loves his fabulous summer job coaching some of the best college players in the nation for the Yarmouth/Dennis Red Sox.  Pick shares a recipe from his friend Chris for the BEST LEMON CHICKEN RECIPE ever!

LEMON CHICKEN 
POUND AND FLATTEN CHICKEN BREASTS BETWEEN PLASTIC WRAP SO NOT    TO TEAR……TO ABOUT ¼ “
  (I use chicken tenders as they do not need to be abused so much.  If you use regular chicken breast a good idea is to filet them.
IN ZIPLOCK BAG, SEASON FLOUR WITH SEASON SALT, PEPPER, GARLIC SALT, ETC.
FLOUR BREASTS AND FRY IN OLIVE OIL AND BUTTER AND CHOPPED FRESH GARLIC   ( I ALSO ADD: INTERNATIONAL CLASSICS VINAIGRETTE BREAD DIPPING SAUCE)
  You do not need to cook too long as the chicken is thin and cooks quickly.
REMOVE TO WARM PLATTER WHEN DONE….(
PUT AN OVEN PROOF PLATTER IN OVEN SET TO 250 )
ADD WHITE WINE TO PAN AND COOK DOWN
….about 4 minutes or so
ADD 2-3 TBLS. BUTTER AND THE JUICE OF 1-3 LEMONS…
ABOUT 1/3 CUP, I also put in grated lemon rind from one lemon….  HEAT AND LET SIMMER JUST A MINUTE, THEN POUR OVER THE CHICKEN.
Leftover sauce great for dipping too!  Enjoy!

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