ItalianMain

Chicken Limone

Name: Chicken Limone
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 (4 oz) chicken breast cutlets; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/4 cup all-purpose flour; 3 tbsp extra virgin olive oil; 3 tbsp unsalted butter; 2 tbsp minced shallot; 1 tsp grated lemon zest; 1 tbsp freshly squeezed lemon juice; 1/2 cup chicken broth; 1 tbsp finely chopped fresh flat-leaf parsley; 2 tbsp heavy whipping cream; 1 lemon, quartered, for garnish

Tender chicken breasts pan-seared until golden, then finished in a bright lemon butter sauce with shallots and zest that's both elegant and effortless. The crispy exterior gives way to juicy meat bathed in that signature tangy-rich sauce that begs for crusty bread. Perfect for weeknight dinners when you want something that tastes restaurant-quality in under 30 minutes.

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

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Ingredients

Units

Instructions

1
Season chicken with salt and pepper. Place flour in a shallow bowl. Dredge chicken cutlets in flour, shaking off excess. Place chicken on a large plate.
2
Heat oil in a large skillet over medium-high heat. Add chicken to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a large plate.
3
Add butter, shallot, and lemon zest to drippings in skillet and cook over medium heat, stirring constantly, until shallot is softened, about 1 minute. Add lemon juice and cook, scraping up any browned bits from bottom of skillet. Stir in chicken broth and parsley; cook, stirring often, until slightly thickened, about 2 minutes.
4
Remove from heat and slowly add cream, whisking constantly and vigorously. Return chicken to skillet and spoon sauce over chicken. Garnish with quartered lemon slices before serving.

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Chicken Limone

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Season chicken with salt and pepper. Place flour in a shallow bowl. Dredge chicken cutlets in flour, shaking off excess. Place chicken on a large plate.
2
Heat oil in a large skillet over medium-high heat. Add chicken to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a large plate.
3
Add butter, shallot, and lemon zest to drippings in skillet and cook over medium heat, stirring constantly, until shallot is softened, about 1 minute. Add lemon juice and cook, scraping up any browned bits from bottom of skillet. Stir in chicken broth and parsley; cook, stirring often, until slightly thickened, about 2 minutes.
4
Remove from heat and slowly add cream, whisking constantly and vigorously. Return chicken to skillet and spoon sauce over chicken. Garnish with quartered lemon slices before serving.

Reviews

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