Lemon chicken is traditionally made with real lemon in it. The juice, pulp and rind of the lemon can be combined in different ratios to make a sauce, a glaze, a marinade or a sauté to accompany the chicken.
Versions of lemon chicken show up in cuisines from Italy, France, Spain, China, Australia and Canada. Sometimes this chicken is battered and deep fried for an Oriental approach and may contain almonds in the sweet lemon glaze. A more European approach calls for a roast or a sauté preparation that may include wine, pine nuts, Dijon mustard, rosemary, oregano, thyme or garlic.