Pollo al Limone
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
110 mL white wine
1 lemon, juice and zest
If you’re not using paillards, pound your chicken breasts until they’re about a 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.
Per 4 Persone
Courtesy David Rocco www.davidrocco.com