Pollo al Limone

13 mins
Serves 4
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Directions

  1. 1Pound chicken breasts into 1-inch slices and dredge in seasoned flour.
  2. 2Pound chicken breasts into 1-inch slices and dredge in seasoned flour.
  3. 3Pound chicken breasts into 1-inch slices and dredge in seasoned flour.
  4. 4Sear chicken in butter and 2 tbsp olive oil until golden. Set aside.
  5. 5Sear chicken in butter and 2 tbsp olive oil until golden. Set aside.
  6. 6Sear chicken in butter and 2 tbsp olive oil until golden. Set aside.
  7. 7Sauté julienned onions, then sliced mushrooms with remaining olive oil until dry.
  8. 8Sauté julienned onions, then sliced mushrooms with remaining olive oil until dry.
  9. 9Sauté julienned onions, then sliced mushrooms with remaining olive oil until dry.
  10. 10Deglaze the pan with white wine. Add chicken broth, lemon juice, sliced lemon, parsley, and capers. Simmer for 5 minutes.
  11. 11Deglaze the pan with white wine. Add chicken broth, lemon juice, sliced lemon, parsley, and capers. Simmer for 5 minutes.
  12. 12Deglaze the pan with white wine. Add chicken broth, lemon juice, sliced lemon, parsley, and capers. Simmer for 5 minutes.
  13. 13Add the cooked chicken to the sauce. Cover and simmer for 4 minutes.
  14. 14Add the cooked chicken to the sauce. Cover and simmer for 4 minutes.
  15. 15Add the cooked chicken to the sauce. Cover and simmer for 4 minutes.
  16. 16Garnish with extra parsley and serve.
  17. 17Garnish with extra parsley and serve.
  18. 18Garnish with extra parsley and serve.

Ingredients

  • 3 chicken breasts
  • 3 chicken breasts
  • 3 chicken breasts
  • 8 oz mushrooms
  • 8 oz mushrooms
  • 8 oz mushrooms
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1.5 cups seasoned flour (salt & pepper)
  • 1.5 cups seasoned flour (salt & pepper)
  • 1.5 cups seasoned flour (salt & pepper)
  • 0.5 cup lemon juice
  • 0.5 cup lemon juice
  • 0.5 cup lemon juice
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 2 tbsp parsley
  • 2 tbsp parsley
  • 2 tbsp parsley
  • 2 tbsp capers
  • 2 tbsp capers
  • 2 tbsp capers
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter

Equipment

knifecutting boardparchment paperbaking sheetsmall bowlslemon juicerfrying pantongswooden spoon