Every family seems to have a unique, coveted lemon chicken signature dish.  Perhaps this easy wine and lemon sauce recipe will help liven up your current poultry preparatory practices, or perhaps you’ll be inspired to add additional ingredients to make this sauce truly your own?  Here’s all you’ll need:

Sliced lemons, ready to make a white wine and lemon sauce. A photograph of lemons by André Karwath
  • 1/2 cup flour
  • 1/4 cup white wine (we recommend any good Sauvignon or Fumé Blanc)
  • 2 lemons, or more
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup fresh parsley, chopped

While your chicken is cooking, mix the flour, pepper, and salt together in a bowl.  Add the olive oil and wine.  Mix well!  Pour the mixture into a small pan, and heat on medium until the sauce reaches a desired thickness.  Next, cut your lemons, and squeeze as much juice from them as possible into the pan.  (You can add more lemons, if desired, and bottled lemon juice will suffice if you’re in a pinch.)  Stir quickly, then remove the pan from heat.  Transfer the sauce into a serving bowl, and top with parsley.  Spoon the sauce over your fully-cooked chicken, and enjoy!  As always, be sure to serve the wine you used to make the sauce with the meal.  If you have wine left over, don’t throw it out; consider using a nitrogen-based wine dispensing system like The Keeper Wine Preservation System to keep it fresh for the next time.  And to bring out the flavor of your Fumé Blanc even more, consider adding one or more of the following ingredients to your sauce: dill, basil, chives, crushed hazelnuts, mustard, or capers.  Mmmmm!