Mireille’s Lemon Chicken

We love this dish because it so easy to prepare and packs big flavor.  We were recently doing a shoot and had a lot of leftover chicken cutlets, the day ran late so Pete whipped up this up for the crew. It was our first introduction to his mom’s classic dish. We made lemon rice as a side which complimented the dish perfectly… Manny made a big salad, a perfect quick, easy and delicious meal.

This is a real easy one… you can make it with whole chicken breasts (bone in) or cutlets, it’s up to youPlease note that whole breasts bone in / skin on will take longer to cook.

Lemon Chicken

Mireille's Lemon Chicken

Prep Time: 5 mins
Cook Time: 15 - 20 mins
Serves: 2


  • 1-1.5 lbs Chicken Breasts or Cutlets. (any chicken parts will work)
  • 1 large lemon
  • Olive Oil (to cover bottom of pan)
  • 3 TBS Butter
  • White Wine
  • Salt & Pepper

Step by Step

  1. Note: Do NOT use a Non Stick pan. Stainless , aluminum or cast iron. Make sure it is big enough to give some space between pieces.
  2. Use a generous amount of olive oil, enough to coat the bottom of pan. Heat oil on medium heat and make sure oil is hot before placing the chicken in the pan.
  3. Season chicken with salt and pepper on one side (skin side if whole)
  4. If you are using bone in, start with skin side down. Be sure you pat the chicken dry! Expect to have some splatter so be careful and use a splatter shield if you have one.
  5. Cook until golden brown. Keep moving the chicken around so it doesn't stick to the bottom of the pan.
  6. Once the chicken is nice and brown, lower heat, flip chicken and cover pan for roughly another 5 minutes (longer for whole chicken breasts, approximately 15 minutes).
  7. If the pieces are thick, test to see if they are cooked. If needed continue cooking till done.
  8. Once cooked, remove chicken from pan and place on serving dish.
  9. To the pan, add butter, a bit more oil , the juice from 1 lemon and a splash of wine.
  10. Turn up the heat and reduce this liquid to a rich brown sauce scraping the crispy bits off the bottom of the pan.
  11. Pour sauce over plated chicken.
  12. Pour sauce over plated chicken.
  13. Serve with lemon rice!

Additional Info


Peter is an award winning food photographer who’s work can be seen everywhere from magazines, billboards, tv commercials and in virtually every supermarket aisle.

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