Chicken limone recipe
A tender chicken piccata al limone recipe with a silky buttery sauce and a delicate lemon tang. An easy dish perfect for a weeknight when you want to cook something tasty but quick.
Servings: 4 people
Calories: 523kcal
Equipment
- 1 Chopping board
- 1 Knife to slice the chicken breast
- 2 Baking paper sheet
- 1 Rolling Pin
- 1 Frying pan
Ingredients
- 540 gr chicken breast around 3
- 50 gr flour plain flour
- ½ teaspoon Maldon salt
- 4 tablespoon olive oil extra virgin
- 100 gr unsalted butter
- 90 ml white wine dry
- 20 ml lemon juice freshly squeeze
Optional
- 6 slices unwaxed lemon
- 2 tablespoon cappers in brine washed
Instructions
- Cut the chicken breast half lengthwise so you have thin cutlets. Place the chicken cutlets between two pieces of baking paper and pound them gently with a rolling pin. The reason to bash the cutlets is to get them enough thin so they will cook fast and even.
- Coat each chicken cutlet into the flour and make sure to shake off any excess flour.
- Heat a large frying pan with the olive oil on high heat. Once hot, place the cutlets into the frying pan and let them brown well on one side before turning them.
- Once all the sides are golden brown add the butter and turn the heat to medium. From time to time swirl the pan to bind the sauce.
- Pour the white wine and turn the heat high as the alcohol needs to evaporate, once the butter is melted. Every now and then flip the chicken, this way the cutlets will remain moist. Also, from time to time swirl the pan to bind the sauce.
- Once the alcohol is evaporated add the lemon slices (optional) into the frying pan and tip the lemon juice into the frying pan and swirl the pan again to bind the sauce. Let it cook for two minutes and serve them immediately.
Notes
How to store the leftover?
Fridge- Store the leftover in an airtight container in the fridge for up to 2 days. Reheat the cutlets in a frying pan by adding some water, this way they will remain soft. I don't recommend using the microwave to reheat the chicken, as it tends to dry up the meat.
Freeze- Freeze the cutlets in a container with a lid. When needed defrost it in the fridge for 12 hours before and then warm it up in a frying pan adding some water.
Can I add cream?
It is not necessary to add cream to the sauce as it is already creamy and silky. The authentic chicken limone recipe doesn't call for any cream.
Can I add the cappers to the piccata al limone?
Yes, of course. Add 2 tablespoons of cappers in brine shortly after the butter. Make sure to wash them before, to remove any excess salt.
chicken limone recipe, piccata al limone
