Chicken With Lemon Sauce Recipe

Chicken is wonderful as a side dish, appetizer or the main dish itself. I love this chicken with lemon sauce for the fine dining experience that it offers. This brings the flavors and tastes of my favorite restaurant to my very kitchen
Chicken With Lemon Sauce picture


Difficulty LevelEasyHealth IndexHealthy
CourseMain Ingredient
Interest Group


 Frying chickens2 (Disjointed)
 Water6 Cup (96 tbs)
 Onion1 , sliced
 Celery tops4 , chopped
 Bay leaves2
 Monosodium glutamate2 Teaspoon
 Salt2 Teaspoon
 Peppercorns1⁄2 Teaspoon
 Butter1⁄4 Cup (4 tbs)
 Flour1⁄4 Cup (4 tbs)
 Egg yolks3
 Lemon juice1⁄4 Cup (4 tbs)
 Chopped parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 795 Calories from Fat 439

% Daily Value*

Total Fat 49 g75.1%

Saturated Fat 16 g80.2%

Trans Fat 0 g

Cholesterol 335.8 mg

Sodium 1133.7 mg47.2%

Total Carbohydrates 7 g2.2%

Dietary Fiber 0.87 g3.5%

Sugars 1.3 g

Protein 78 g155.6%

Vitamin A 17.9% Vitamin C 13.3%

Calcium 6.8% Iron 20%

*Based on a 2000 Calorie diet


Place chicken in kettle; add water, onion, celery tops, bay leaves, monosodium glutamate, salt and peppercorns.
Cover tightly; bring to a boil.
Reduce heat; simmer for 1 hour or until chicken is tender.
Place chicken on serving platter; keep warm.
Strain and reserve 3 cups broth.
Melt butter in saucepan; blend in flour.
Add reserved broth gradually.
Cook, stirring constantly, until thickened and bubbly.
Beat egg yolks with lemon juice; add small amount of hot sauce to egg yolks, stirring well.
Add egg yolk mixture to sauce, stirring rapidly.
Cook until mixture returns to a boil.
Remove from heat; stir in parsley.
Spoon half the sauce over chicken.
Pour remaining sauce into serving bowl.