Marianne’s Lemon Chicken

By Nancy Ness


A sweet saucy chicken dish that is quick to make.  Especially good served with Marianne's Special Rice.


Serves: 4 servings



1 1/2 pounds chicken breast or chicken tenders, cut into chunks

1/4 cup all-purpose unbleached flour

Coarse salt

2 tablespoons vegetable oil, 2 turns of the pan

1 tablespoon (a splash) white or rice wine vinegar

1/2 cup chicken broth or stock

8 ounces (1 cup) prepared lemon curd (see note)

1/4 cup hot water

lemon, zested

scallions, thinly sliced or 20 blades fresh chives, finely chopped



Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.


Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine.


Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.


Note: Lemon curd is a sweet lemon spread available in most grocery stores in the jam/jelly aisle.