Description
Chicken Limone is a flavorful Italian-inspired dish featuring tender seared chicken breast cutlets in a creamy lemon sauce. The recipe combines a perfectly seasoned flour dredge with a bright and tangy sauce made from garlic, white wine, chicken broth, lemon juice, and heavy cream, finished with fresh parsley and lemon zest for a delightful balance of richness and citrusy freshness. This dish is quick to prepare, making it perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 4 chicken breast cutlets
Seasoning and Coating
- ⅓ cup all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
Cooking Fats
- 3 tablespoons salted butter
- 3 tablespoons extra virgin olive oil
Sauce
- 4 cloves garlic, minced
- ¼ cup dry white wine
- ½ cup chicken broth (or stock)
- 2 lemons, zest and juice separated
- ½ cup heavy cream
Garnish
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Dredge: In a shallow bowl, whisk together the flour, salt, garlic powder, black pepper, and paprika. Dredge each chicken breast cutlet in the seasoned flour, shaking off any excess to ensure a light coating.
- Sear: Heat a large skillet over medium heat and add 2 tablespoons of butter along with 2 tablespoons of olive oil. When hot, add the floured chicken cutlets in a single layer, cooking in batches if necessary. Sear for 3 to 4 minutes per side until they are lightly browned and cooked through. Remove the chicken from the skillet and transfer to a plate.
- Sauté Garlic: Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and sauté until fragrant and just beginning to turn golden, about 1 to 2 minutes.
- Deglaze: Pour in the dry white wine to deglaze the pan, scraping up all the browned bits from the bottom. Let this simmer for 3 to 5 minutes to reduce slightly and concentrate the flavors.
- Simmer Sauce: Add the chicken broth and the lemon juice to the skillet. Let the sauce simmer gently for about 3 minutes to meld the flavors.
- Add Cream and Butter: Reduce the heat to medium-low. Stir in the remaining tablespoon of butter until melted. Then add the heavy cream and season the sauce to taste with additional salt and pepper if needed.
- Finish Chicken: Return the cooked chicken cutlets to the skillet and let them simmer in the sauce for 2 to 3 minutes to slightly thicken the sauce and heat the chicken through.
- Garnish and Serve: Finish the dish by sprinkling the lemon zest and chopped fresh parsley over the chicken. Serve warm with lemon wedges on the side for extra brightness.
Notes
- For extra flavor, use fresh lemon juice and zest from ripe lemons.
- If you prefer a lighter sauce, reduce the heavy cream or substitute with half-and-half.
- White wine can be omitted or substituted with more chicken broth for a non-alcoholic version.
- Serve with rice, pasta, or crusty bread to soak up the delicious sauce.
- Ensure the chicken cutlets are uniform in thickness for even cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
