On Wednesday, February 17, 2021 at 11:33:54 AM UTC-5, Gary wrote:
> On 2/17/2021 5:00 AM, Cindy Hamilton wrote:
> > On Tuesday, February 16, 2021 at 6:12:54 PM UTC-5, wrote:
> >> Pan fried in 2:1 butterlive oil.
> >>
> >> https://www.flickr.com/photos/361781...posted-public/
> >>
> >> I loosely followed this recipe.
> >> https://www.afamilyfeast.com/chicken-limone/
> >>
> >> I did use buttermilk instead of milk. It was good, though
> >> my son thought it too intensely lemony.
> >
> > Interesting. I don't double-dredge when I make it; I just season
> > the chicken and then dust it with a little flour. I fry it in a
> > tablespoon or two of butter.
> >
> > I note the recipe you linked doesn't have any stock. That's probably
> > why it was so lemony. After cooking the chicken I make a reduction
> > sauce with stock (beef, usually, since I cribbed my recipe from a
> > veal preparation) and then add lemon juice.
> >
> > Your picture looked delicious. Kudos.
> >
> > Cindy Hamilton
> >
> For a good lemon chicken dish, concentrate on using lemon zest and not
> so much the sour lemon juice.

I've been making it with lemon juice for 30 years. We like it that way. The tartness
cuts the richness of the sauce.

Cindy Hamilton