Lemon Chicken

Whenever I make this dish I think of Debra Barone from Everybody Loves Raymond. It was a running joke on the show that it was the only food she could make that was halfway decent. It makes me smile to say we are having Lemon Chicken for dinner. This recipe is so simple and can be cooked on the grill, in a pan, or in the oven.

You will need:

2/3 cup lemon juice (fresh squeezed or bottled)
1/2 cup oil
2T Dijon mustard
2 tsp garlic
salt and pepper to taste
6 boneless, skinless chicken breasts (each cut into thirds)



Add your lemon juice to a bowl...



then add your spicy mustard...



then garlic...



add your oil and mix well.



Pour over your chicken and marinade for at least 20 minutes, an hour is better.



Don't marinade the chicken overnight. Remember that citrus can "cook" fish (called Ceviche) and it reacts similarly with chicken. So, marinade a maximum of two hours. But that's what is so great about this recipe--you do not have to marinate for long. Also, if you like you can reserve some of the marinade for basting.

Fry in a pan with a little oil until no pink remains, bake it at 350 for 25 minutes, or grill it. So simple and sooooo tasty! (When I cook it in a pan I take out the chicken pieces and add them to the pan without all of the extra marinade. You can dump the whole concoction into a pan to bake it, though.)



Debra would be pleased. Enjoy!!