This is a great dish to make especially if you find yourself with some fresh, citrusy lemons. Don’t let the simplicity fool you, every ingredient more than carries its weight.
Pollo al Limone
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Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts, or paillards
- Salt, QB
- Pepper, QB
- Flour, for dredging
- 3 tbsp (42 ml) olive oil
- 2 garlic cloves, whole
- 2 tbsp (28 g) capers
- Parsley, chopped, QB,
- 1-2 tbsp (14-28 ml) unsalted butter
- ½ cup (110 ml) White wine
- 1 lemon, juice and zest
Instructions
If you’re not using paillards, pound your chicken breasts until they’re about a ¼ inch thick. Season with salt and pepper on both sides and dredge in flour.
On medium high, heat up olive oil in a frying pan, and when that’s hot put in the garlic and capers and cook for a minute or so. Add your chicken breasts to the pan and lightly brown them on both sides. Pour in the wine, add a tablespoon or two of butter, the fresh lemon juice, salt, the parsley and the lemon zest. Let that cook until the wine reduces and the sauce thickens up.