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.

Rao's Lemon Chicken

I got a book from the antique store where I have a booth and it is called Rao's Cookbook - over 100 yrs of Italian home cooking - a restaurant in Harlem - in which there are many great recipes, including one for " Rao's Famous Lemon Chicken." It is great. It is simple and exceptional.

I understand and appreciate restaurant recipes because I had one for years. They are easy for me to understand and adapt to the home cook. The lemon sauce is the secret in this one, plus the intricate timing and perfect cooking of the chicken.

I have adapted this recipe, which originally involved whole halved chickens, I also have changed the sauce a bit, but owe the entire recipe and concept to Rao's. Recipe follows tomorrow. Thank you.