Craig Claiborne

Lemon Chicken Sauté

Preparation info

  • 3 to 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 frying chicken (3 pounds), cut into serving pieces
  • Salt and freshly ground black pepper

Method

  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.