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Chicken Limone
Chicken Limone
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Pan-fried chicken cutlets with a creamy lemon and shallot sauce, a twist on classic chicken piccata without capers.
Ingredients:
  • 4 (4 ounce) chicken breast cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoon extra-virgin olive oil
  • 3 tablespoon unsalted butter
  • 2 tablespoon minced shallot (from 1 medium [1 oz.] shallot)
  • 1 teaspoon grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon), divided, plus 1 lemon, quartered, for garnish
  • 1/2 cup chicken broth
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon heavy whipping cream
Instructions:
  • Assemble all the ingredients.
  • Season chicken with a pinch of salt and pepper for flavor. Gently coat chicken cutlets with flour in a shallow bowl, shaking off any extra. Arrange coated chicken on a sizable plate for easy access.
  • In a large skillet over medium-high heat, heat oil. Cook chicken until golden and fully cooked, about 3 minutes per side. Transfer chicken to a large plate.
  • In the skillet with drippings, sauté butter, shallot, and lemon zest over medium heat, stirring constantly until shallot softens, approximately 1 minute. Pour in lemon juice, scraping up any browned bits. Add chicken broth and parsley, stirring often until slightly thickened, about 2 minutes.
  • Off the heat, pour in the cream gradually while whisking vigorously. Put the chicken back into the skillet and ladle the sauce over it. Decorate with lemon slices before serving.

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