Full House Chili

Fizzy Chicken in a Lemon Vinaigrette

Inspired by a recipe from Cuisine at Home

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This is a great late summer recipe or for that Labor Day Weekend light meal.  Dianne loves lemons and this recipe has a nice light lemon flavor since it is cut by the honey and club soda.  If you can find them in your local market, substitute Meyer Lemons instead for and even better flavor.  Just serve with rice or steamed vegetables and this will be a perfect go to meal for the family.  Once again, the J2 Winery Sauvignon Blanc will go nicely with this recipe.

Serves 4. Cook time about 30 minutes.


  • ¼ Cup fresh lemon juice
  • 1 Tbsp. honey
  • 1 Tbsp. fresh chives
  • 2 Tsp. Dijon mustard or stone ground mustard
  • ¼ Cup vegetable oil
  • 4 Boneless skinless chicken breasts
  • Salt and pepper to taste
  • ¼ Cup all-purpose flour
  • 2 Tbsp. vegetable oil
  • ½ Cup club soda
  • 1 Tbsp. unsalted butter
  • ½ Tsp. red pepper flakes (optional)


  1. Combine lemon juice, honey, chives and mustard glass bowl. Drizzle in ¼ cup oil while whisking until emulsified.
  2. Heat skillet with 2 Tbsp. oil and dredge chicken in flour and cook over medium heat for about 4 -5 minutes per side or until golden brown.
  3. Deglaze the pan with club soda, add 1 Tbsp. butter, pepper flakes (if using), and salt and pepper.
  4. Cover and simmer liquid until syrupy about 5 minutes, turning chicken to coat.

Serve with your favorite red wine.  Might I suggest a J2 Winery red wine . . . .