Whenever I’m in a chicken rut, I have a few go-to dishes that help me get out of it—one of them being Pollo al Limone, also known as Italian Lemon Chicken. This dish is cooked similarly to Chicken Piccata
Chicken Piccata
: pan-fried crispy chicken cutlets finished with a bright lemon sauce. The result is incredibly moist chicken that’s both crispy from the pan-frying and bursting with flavor from the lemon. Trust me, this will quickly become one of your favorite chicken dishes.
Key Ingredients & Substitutions:
- Chicken Breast – Make sure to cut and pound thinly! This makes for the best chicken cutlets. You can also use chicken thighs here.
- Gluten Free Flour – I use gluten free 1-1 flour for the best coating, however you can use all purpose flour as well.
- Eggs – This is used for the egg wash to help the flour stick to the chicken. If you are allergic to eggs, you can use oil here.
- White Wine – Use a dry white wine for the best flavor here. If you cannot consume wine, omit and just use chicken stock.
- Chicken Stock – This is to help balance the acidity in the sauce. You can use any stock here in place, just note the flavor won’t be as good as chicken stock.
- Lemon – You must use fresh lemon juice here! The jarred kind just isn’t as good and would ruin the flavor of this dish.
@kellyscleankitchen How to make Italian Lemon Chicken #chicken #chickenbreast #lemonchicken ♬ Stompin At The Savoy - Benny Goodman
Italian Lemon Chicken
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Ingredients:
- 2 chicken breasts
- salt and pepper
- 2 eggs, whisked for egg wash
- 1/2 cup gluten free 1-1 flour
- 4 tbsp avocado oil
- 3 tbsp butter
- 10 sage leaves
- 3 garlic cloves, smashed
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/2 cup chicken stock
Preparation:
STEP 1.
Prepare the chicken breast by slicing in half, and with a meat mallet, pound until it is very thin, around 1/4 inch. Salt and pepper on both sides.
STEP 2.
In one bowl whisk the eggs, in another add gluten free flour. Coat the chicken in the egg wash, then dip into the flour and evenly coat. Dip back into the egg wash, then once more into the flour to coat the chicken evenly. Set aside.
STEP 3.
In a stainless steel pan over medium high heat, add avocado oil. Once hot, add the chicken, presentation side down. Let it cook for 3-5 minutes, until the first side is golden brown. Once the chicken is golden brown, flip it over. Add a tablespoon of butter to the second side. This will help flavor the chicken as the butter browns. Cook until the internal temperature reaches 155°F. Remove from the pan and set aside.
STEP 4.
Clean the oil from the pan and place back over medium heat. Add the remaining butter and once melted add the sage leaves and garlic. Toast until the butter has browned. Add the wine and deglaze the pan. Bring up to a simmer and reduce the wine by half.
STEP 5.
Stir in the lemon juice and chicken stock. Season with salt and pepper to taste and bring up to a simmer. Simmer until the liquid reduces by half and is thickened, around 3-6 minutes.
STEP 6.
Once the sauce is reduced, add the cutlets back to coat in the sauce. Simmer for 1 minute, just to coat the chicken.
STEP 7.
Serve immediately and enjoy.
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