Uncle Tony’s lemon chicken has been a Nicoletti staple forever. A quick and pretty simple dish that can be made ahead of time and popped in the oven a 1/2 before serving. Even make it the day before, It’s even better as the chicken soaks up all the juices. You can serve with pasta or potatoes. No need for recipe photo on this one, we all know it by heart.
2 Lbs Chicken Breast skin off
1 Lemon
1/2 cup dry white wine
Olive Oil
Canola Oil
1/2 tsp sugar
1 tbsp Italian Seasoning
1 cup water
Italian Breadcrumbs
3 Eggs
Slice the chicken lengthwise and then in half to get four pieces from each breast. Do not pound thin. Beat the eggs with about a tsp of olive oil. Then dip chicken and coat in breadcrumbs. You can fry the chicken in pure olive oil or pure canola oil. I like to do about 75% canola and 25% olive, Do not cook chicken 100%, just get golden brown.
Mix the juice of one lemon ( you can grate some rind in too ) with white wine, sugar, 1 tbsp olive oil, Italian seasoning and water.
Place chicken in shallow baking pan and pour lemon mixture on the top. Bake in a 375 degree oven for about 25 to 30 minutes.
Mangia
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