Recipe help? Hi can you help me with this recipe? It calls for lemons, juiced and I forgot them?!

If you don't have lemons or maybe some bottled lemon juice ; you will loose the flavor . Mixing different vinegars together for a deglazing is just not a good idea . I won't get into why , that is an answer for a whole different question .
If you wish you could use the rice vinegar and just use the same amount as the lemon juice . Remember you get approximately 2.5 tbsp. lemon juice from the average lemon .
For a nicer and interesting flavor , I would go with the balsamic vinegar . While it is deglazing , the flavor will be concentrating . However , use only half as much . Balsamic has a strong flavor and you do not want it to be overpowering .
Saki , if you have would be great for this recipe in the deglaze process .

Try a mix of mostly White, then Apple, and a light touch of Balsamic. The Lemons will likely produce about a 1/2 cup of juice, so, try to use the vinegar as sparingly as possible. You will get the acidic effect but the vinegar is much more bitter. Consider adding a touch of sugar with it when deglazing.

The recipe will be made, BUT, the flavor will be reflecting the vinegar as opposed to the lemon acid, AND, it calls for a lot of lemon juice.

If you don't have bottled lemon juice add only one or two teaspoons of apple cider. The flavor will be close. If you need more liquid add more chicken stock or a little water.

Using a little bit of lemon cool aid always come in handy in place off lemon juice.

Sorry you will need to get the lemons