Rao's Lemon Chicken

Lemon Sauce;

2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine or balsamic vinegar
1 1/2 teaspoons minced garlic
1 /2 teaspoon dried oregano
1/4 cup brandy

Whisk together or use your food processor or wand to make an emulsion.

Slice boneless chicken breasts( or grouse or pheasant) on the bias( diagonally) into 1 /2 inch thick portions. Season w/ salt and pepper, dredge in flour, and fry in med hot oil in frying pan a minute or two per side, remove from pan and reserve on plate and do another batch(s) as necessary. Do not overcook the cutlets. Add all the browned cutlets back into the pan, spoon lemon sauce on top of them, and place under a broiler till reheated and bubbly and bronzed.Place on serving platter and sprinkle w/ fresh chopped parsley. Serve w/ wild rice, white rice, pasta or roasted potatoes. Squash or carrots or spinach for the vegetable. Serve with extra lemon sauce on the side and rustic bread.