Chicken
3.5 lb. chicken pieces or deboned breasts
Salt and freshly ground pepper
2 tablespoons vegetable oil
4 tablespoons butter
1 small onion chopped or 3 shallots
1/2 cup lemon juice (2 or 3 lemons) or half lemon juice half dry white wine
Wipe chicken pieces with damp cloth and pat dry. Sprinkle with salt and pepper to taste. In large skillet, heat oil and half the butter until butter is melted. Add chicken pieces and cook, turning, until brown all over, about 4 to 5 minutes. Reduce heat to medium-low, cover and cook until tender, about 15 to 20 minutes.
Remove chicken pieces from pan. Pour off all but 1 to 2 tbsp fat from pan. Add shallots and cook, stirring, until soft; do not brown. Add lemon juice and cook over high heat, stirring up brown bits on pan bottom, until reduced by half, about 1 minute. Stir in remaining butter just until melted. Return chicken to pan and heat through, turning to coat with sauce. Makes 4 servings.