Anyone have expirience making meuniere sauce?

I plan on making some of this to go with some blackened chicken.

The few recipes I googled suggests that i take a peeled lemon cut in half or quarted and stir it up in the sauce.

Huh? Why can’t I just squeeze the lemon juice in to the sauce?

I would assume because you just want the essence of lemon, not the tartness of the juice, so you fish it out before serving.

Yes, I have, and yes, you can just use lemon juice. You’ll miss some of the other flavours of the lemon, though, as the sauce is so light the acidity tends to dominate everything - I’d suggest adding a tsp of chopped up lemon zest as well. capers are a nice addition for the saltiness, but that’s with fish, not sure with chicken.