I love different types of lemon chicken - this one came out of a Barefoot Contessa cookbook by Ina Garten. You brown the chicken then finish the cooking in the oven while you make the sauce.
The sauce is just your basic reduction of lemon juice and chicken stock, salt and pepper. You don't need a lot of sauce because the lemon is so strong. Paul and I decided that we like it sweet, so I added an equal amount of sugar as the lemon juice...much better.
As a side I used vermicelli with just a touch of white truffle oil and finished with Italian parsley and thinly sliced lemon.