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 LimonePrint This
- 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
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.