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Monday, September 20, 2010

Alice Fleming's Lemon Chicken

The first book I ever read by Alice Mulcahey Fleming is Welcome to Grossville.  Since the publication of that book she has gone on to write many more books, including several biographies.  In the middle 1980s I interviewed her about the Grossville title, and asked her about her favorite foods.  Maybe there always was the idea to create an author's book with recipes.  Anyway she mentioned that she enjoyed broiled loin lamb chops, lasagna, fresh strawberries and raspberries, homegrown tomatoes, corn on the cob, and green salads. The other dish she especially enjoyed was lemon chicken -- and she sent the recipe.  That was in 1986 -- it took me another 20 years or so to write Authors in the Kitchen and later Authors in the Pantry.  Here is Fleming's Lemon Chicken recipe.

Lemon Chicken - Yummy looking
Lemon Chicken
  • 1/2 lb. sweet butter, softened
  • 8 boneless chicken breasts
  • 1 tablespoons vegetable oil
  • 2 oz. flour
  • salt and pepper to taste
  • 2 eggs lightly beaten
  • juice of 1 lemon
  • 1 lemon sliced
  • 1/4 cup chopped parsley

1) Dredge chicken breasts in flour, salt  and pepper and dip into beaten eggs.  In heavy skillet, melt 2 tablespoons of butter with vegetable oil.  Add chicken and cook over medium heat.  When chicken breasts are done, remove from pan and keep warm.
2) Discard cooking fat and add lemon juice to pan.  Cut remaining butter into 1 ounce pieces and whisk into lemon juice, one piece at a time. Beat until sauce is smooth and thickened.
3) Spoon a little sauce onto plates and top with chicken.  Garnish with parsley, perhaps a slice of fresh tomato or pepper, and lemon slices.

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