Lemon Chicken Sauté

Preparation info

  • 3 to 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 frying chicken (3 pounds), cut into serving pieces
  • Salt and freshly ground black pepper
  • cup butter
  • cup chopped shallots or onion
  • ¼ cup chopped parsley
  • ½ teaspoon dried marjoram
  • cup fresh lemon juice


    1. Sprinkle the chicken with salt and pepper and brown it on all sides in hot butter.

    2. Sprinkle the pieces with chopped shallots, parsley and marjoram. Pour the lemon juice over, cover the skillet, and simmer for about fifteen minutes, until the chicken is tender. Serve hot or cold.