Pollo al Limone

Name: Pollo al Limone
Prep time: 10 min
Cook time: 10 min
Yield: 3 to 4 servings
Cuisine: Italian Menu
Ingredients: Chicken Breast — 600g; Plain Flour — 50g; Extra Virgin Olive Oil — 2 tbsp; Lemon Juice — 100ml; Water — 200ml; Sugar — 10g; Cornflour — 20g; Soy Sauce — 10g; Lemon Zest — 1 lemon

A timeless classic of Mediterranean home cooking, this bright Italian dish features tender, pan-seared chicken cutlets bathed in a silky sauce of fresh lemon juice, butter, white wine, and fragrant garlic. Delivering succulent meat coated in a vibrant, zesty reduction, every refreshing bite balances rich savoury depth with a sharp citrus lift, perfectly completed with a scattering of freshly chopped herbs.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 3 to 4

Notes:

Chicken thighs can be used as an alternative to chicken breast for extra succulence.

Chicken stock can be substituted for water in the lemon glaze to add extra depth.

Garnish with fresh parsley or extra lemon slices for a decorative finish.

Prepare and Sear the Chicken
Cut the chicken breasts into bite-sized pieces and toss lightly in flour, sifting away any excess. Heat extra virgin olive oil in a skillet over medium-high heat and fry the chicken until golden brown, then remove from the pan and set aside.

Whisk the Lemon Glaze
In a mixing bowl, combine the fresh lemon juice, water, sugar, cornflour, and soy sauce, whisking thoroughly until smooth and completely dissolved.

Thicken the Sauce and Finish
Pour the lemon glaze mixture into the hot skillet and simmer for 1 minute until it begins to thicken into a glossy sauce. Return the chicken to the pan along with the lemon zest, tossing for 1 to 2 minutes to coat completely before serving hot.