Lemon Chicken

This is another great summer party recipe because even though it tastes delicious crispy and warm, it’s also quite tasty at room temperature. If you’ve got a big crowd, this can be a great buffet item or if you’re having a dinner party but are horrendous at getting all of the hot dishes to the table at once then you can pretend the dish was supposed to be cold.

I’m not sure which personality type is the worst about getting things on the table at the perfect temperature for dinner parties. My money is on either Organic Freedoms or Classics. But, it probably has more to do with the skill of the cook than the personality type. As for Smarts? They usually have figured out how to commandeer people to be their kitchen slaves to make all run smoothly. Funs are usually best at coordinating the boiling and sizzling pots to somehow come out at the same time. They make it look so easy. But, Lemon Chicken is such a simple recipe that any personality type or level of cook can tackle it.

This is another of our mom’s recipes. It’s an extremely loose recipe so I’d say Classics and Smarts might find the lack of details frustrating and should experiment making it before serving it at a party. Organics and Funs will likely be able to get it on the first go, party or no party.

Lemon Chicken
By Carol Breckenridge

• Raw Chicken Breasts—either cut up whole chicken breasts or chicken tenders
• Flour
• Lemons
• Butter

First, dredge the raw chicken pieces in flour. Melt butter in frying pan. I now use 1/2 olive oil and 1/2 butter as a bow to cholesterol concerns. You need enough butter/oil to liberally cover skillet bottom. Fry chicken on medium heat until cooked through and golden brown. Splash with lemon juice — fresh or bottled. Once the juice is warmed, serve!

[My addendum to fancy the dish up for a party is to garnish it with slices of lemons. It lets people know what flavor to expect in the dish.]