V's Mom's Lemon Chicken

This recipe has been shamelessly stolen from the mother of my friend V Hoffman. I think this goes really well with egg noodles in a garlic butter sauce and broccoli. It's sooooo good.

Ingredients

• Broth
  • 1 part white wine (cooking or very dry white)
  • 1.33333 parts chicken broth
  • 1 part lemon juice
  
  
• Lots of chicken tenders
• Flour/Pepper/Salt mixture for browning chicken
• Olive oil (not vegetable)

Preparation

• Wash and trim the fat off the chicken. Pat dry with paper towel.
  
  
• Using a large non-stick pot (the 4-quart or bigger type ones), put a good amount of olive oil in the bottom and heat it up.
  
  
• Coat the chicken in the flour mixture and brown it. Take the finished pieces out and put them aside until they are all browned.
  
  
• N.B. Let the browned flour accumulate on the bottom of the pan -- add oil if it gets too thick or runs low. The browned flour is what makes the broth a nice brown color, so you need it.
  
  
• Once all the chicken is browned, put it all back in the pot, and add the broth mixture. Make sure you have enough to completly cover the chicken.
  
  
• Adjust the amount of lemon to taste, but with a 1:1.3:1 wine/broth/lemon mixture you will get a very lemony (but not overpowering) flavor. Avoid a 1:1:1 mixture, you want extra chicken broth for body.
  
  
• Simmer it (uncovered) until the sauce thickens. Expect about an hour at least. Don't be afraid if a slight skin forms on top, just break it up occasionally. It can take a long time to thicken, depending on how much flour was left on the bottom. (Don't forget it will thicken a bit more when it cools, too.)
  
  
• Let cool a bit and then serve.
  
  
• N.B. I usually need high heat on my gas stove to brown the chicken; whatever gets you a dark brown, but it shouldn't take too long.