Chicken limone is a luscious way to prepare chicken cutlets. The lemon pan sauce, with shallots for a sweet onion note, and just a touch of cream, really boosts the flavors of the browned bits that remain in the pan. It’s well-balanced, with great lemon flavor but no sour notes. Like chicken piccata without the salty capers, it’s a great quick dish for a weeknight dinner with friends.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4
Ingredients
- 4 ( 4 ounce ) chicken breast cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup chicken broth
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablespoons heavy whipping cream
- 1 lemon, quartered, for garnish
Steps
- Gather all ingredients.
- Season chicken with salt and pepper. Place flour in a shallow bowl. Dredge chicken cutlets in flour, shaking off excess. Place chicken on a large plate.
- Heat oil in a large skillet over medium-high heat. Add chicken to skillet, and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a large plate.
- Add butter, shallot, and lemon zest to drippings in skillet, and cook over medium heat, stirring constantly, until shallot is softened, about 1 minute. Add lemon juice, and cook, scraping up any browned bits from bottom of skillet. Stir in chicken broth and parsley; cook, stirring often, until slightly thickened, about 2 minutes.
- Remove from heat, and slowly add cream, whisking constantly and vigorously. Return chicken to skillet, and spoon sauce over chicken. Garnish with quartered lemon slices before serving.
