I have so many memories of sitting at the table with my Mom, Dad and sisters, enjoying this scrumptious, melt-in-your-mouth meal. My mom could make it like no other! In fact, I’ve never had it anywhere else. She was the only person I ever knew to make this dish. Anytime she made it when I was a child and even through my teen years, I remember everyone at the table scraping the pan clean. So delicious,we’d pour any extra “juice” from the pan over our rice. Oh, soooo good!
I remember calling her after I grew up and moved out on my own, to get her recipe. She told me it was just butter and lemon juice and chicken. Convinced I could make it just like her, I tried.
I don’t know what I did back then…probably cooked it on 450 degrees or something dumb like that, but it wasn’t good.
I can make it now. Maybe it is one of those recipes that has to mature as you age or something, develop as your gracefulness in the kitchen grows. I definitely am more graceful in the kitchen than I used to be. I don’t think my Lemon Chicken is as good as hers, but I am still working on it, and so far, this recipe comes pretty close.
I made it last night and missed her. The smell of fresh-squeezed lemons still makes me think of her, standing there, making our most favorite family recipe as kids…..Here ya go.
4 or 5 chicken breasts, any skin or fat removed, for the love of Pete!!
2 0r 3 lemons, depending on size
a stick of salted butter
1. Melt the butter in the pan.
2. Add the freshly squeezed lemon juice (no seeds….cuz they’re not fun to chew…)
3. Add chicken to pan and salt and pepper. Flip them over so that both sides are coated.
4. Cook in a 375 oven for 45 minutes to an hour.
Serve with steamed rice, your favorite veggies, salad and bread.