How to make it

  • Heat oil in a skillet over medium heat.
  • In a shallow dish, such as a pie plate, mix 2 tbsp flour with lemon zest, 1 tbsp oregano, salt & pepper. Dredge chicken pieces in flour mixture. Add to hot oil and cook for about 4 minutes on each side, or until juices run clear. Remove chicken to a warm plate.
  • In a cup, combine stock, wine, lemon juice, and 1 tsp flour. Whisk until smooth. Add garlic to pan and stir for about 1 minute. Add stock mixture slowly, scraping up browned bits. Bring to a boil and stir, reducing heat. Add chicken back to pan & heat through. Toss with remaining oregano and serve.
  • * special thanks to Valinkenmore who's Skillet Lemon Chicken helped me figure out how to execute this dish, as well as Monik for offering this traditional representation Chicken Lemonado.

Reviews & Comments 6

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  • Good4U 3 months ago
    Featured January 31, 2018
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  • mrpiggy 6 years ago
    This sounds sooo good, DT. Radd pointed it out. I cant wait to try. Thanks for sharing
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    " It was excellent "
    radd ate it and said...
    chocolot1 - What i did was add butter to the pan with the garlic, let the garlic cook for a min then added the flour to the pan instead of the broth. Once flour was mixed into pan well I added the white wine to get up all the fond. I then added the broth and lemon juice. On low heat i stirred till it thickened. Mine had no gritty flour taste.
    The flour added to the chicken before you fry it adds incredible flavor mixed with the other ingredients. I diced up all the chicken and then added it to the bowl with the flour/zest/oregano/salt/pepper. Mixed all then on High heat in my skillet I seared the chicken till brown. then lowerd heat to finish cooking of chicken.
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    " It was just okay "
    chocolot1 ate it and said...
    I wanted to try this recipe since it got alot of raves,but when my husband made it, I wasnt too thrilled with it. I didnt like the flour coating-it tasted kind of 'pasty' . I dont know if he didnt fry the chicken long enough to brown it ,but I think I may try to make it myself without the flour. We doubled the amount of chicken,but not the rest of the ingredients,and the lemon was a bit overpowering. It calls for dry white wine,so I used Sauvigon Blanc which is supposed to be light. I dont know if it would of tasted any different using Chardonnay or Riesling, which are both drier.
    I would appreciate comments about the flour and the wine so I dont make the same mistakes the next time.
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  • warsawnan 6 years ago
    Looks and sounds yummy! Can't wait to try it.
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  • Good4U 6 years ago
    Wonderbar! Beautiful recipe:)
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  • wynnebaer 6 years ago
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    " It was excellent "
    radd ate it and said...
    Posted a Picture up.

    Absolutely lovely!
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