Pollo al Limone

Pollo al Limone

It's that time of the year again, when my Meyer lemon trees start going into overdrive. Like last year I've been busy making lemon curd, lemon bars, preserved lemons, lemonade...well, you get the idea. If you've been over recently, no doubt you've been sent home from the cottage with a hefty bag of Meyer lemons or some sort of lemony concoction.

Tonight I decided to try this recipe for Pollo al Limone (fancy talk for Chicken with Lemon) from David Rocco's book, Made in Italy. It was simple to make and a great excuse to get to whack things with my new meat tenderizer.

Pollo al Limone

Serves 4

Ingredients

2 lb (1 kg) boneless, skinless chicken breasts, or scallopini

Salt and freshly ground pepper, to taste

Flour, for dredging

3 tbsp (45 mL) extra-virgin olive oil

2 garlic cloves, whole

2 tbsp (30 g) capers

1/2 cup (125 mL) white wine

1–2 tbsp (15–30 mL) unsalted butter

Zest and juice of 1 lemon

Chopped fresh flat-leaf parsley, to taste (I skipped this as I was out)


Instructions
 
1. If you’re not using scallopini, pound your chicken breasts until they’re about a 1/4 inch (5 mm) thick. Season with salt and pepper on both sides and dredge in flour.
 
2. On medium-high heat, heat up your olive oil in a frying pan, and when it’s hot, add the garlic and capers and cook for 1 minute or so. Add your chicken breasts to the pan and lightly brown them on both sides.

3. Pour in the wine, add the butter, lemon zest and juice, then some salt and parsley. Let that cook for a couple of minutes, until the wine reduces and the sauce thickens up.

4. Enjoy!