Described, with toque-tip to legendary French cooking teacher Madeleine Kamman, on the October 20, 2015 on the Hot Water Cornbread radio show.

Serves 4


  • 4 boneless, skinless breast of chicken- about 6 ounces each
  • 1/2 cup all purpose flour or 1/4 cup corn starch or potato starch for a Gluten free alternative
  • 1 cup low sodium chicken stock- or home made stock or 1 cup white wine-- or even red wine for a red wine sauce
  • 2-3 Tbsp. minced parsley or a mix of whatever green herbs you've got- dill and tarragon are two of my favorites
  • zest of one lemon
  • juice of one lemon
  • 1-2 Tbsp. olive oil or blended olive oil
  • Salt to taste- if using canned chicken broth, even the low sodium has enough sodium for the dish


  1. Lightly pound the thick end of the breast of chicken or even butterfly the breast open carefully. The point is to get the piece of meat of an even width.
  2. Dust in the flour or starch of your choice-- just need a very light coating. I lay the starch out on a plate and pat each breast on both sides, then remove excess.
  3. Heat the olive oil in a saute pan, when the oil begins to move a bit and shimmer, add the chicken, cook about 3 minutes on one side, flip the chicken, add the stock or white wine, and a lid. Cook for another 2-3 minutes.
  4. Remove the lid, add a bit more liquid if need be, swirl the pan. the starches should have thickened the pan juices. If the sauce feels thin, just let it simmer a minute without the lid. You CAN add butter if you'd like. 
  5. Add the lemon juice and zest, add the herbs. Check the chicken for doneness-- it should be firm, white, you can take a peek if you're worried. Serve with rice, pasta, cous cous,....

Optional: add capers for lemon caper chicken- add orange instead of lemon, use apple cider instead of stock.... the options are endless.