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


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)

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!
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2 Responses
  1. Anonymous Says:

    can white wine vinegar be substituted for the white wine-I didn't have any wine in the house-horrors! one site online said use 1 tab white wine vinegar in 1/4 cup water would substitute for wine but it depended on the recipe -another site said NO! what do you think? thanks

  2. Ally Says:

    Hi there! I haven't tried white wine vinegar as a sub for white wine, but I would probably stay away from subbing it in.

    In some recipes, I've swapped out white wine and used dry vermouth or white grape juice. Otherwise, I've just left it out and added a bit more water or chicken stock to make up for the volume.

    Hope that helps!

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