Pollo al Limone or Italian Chicken in Creamy Lemon Sauce
For 6-8 portions you need
1 chicken breast per person
150ml flour
5ml salt
3ml ground black pepper
5ml dried oregano or marjoram
10 ml chicken stock powder
100ml canola oil
100ml butter
For the sauce
Zest and juice of 2 lemons
300ml cream
10ml potato or cornflour mixed to a paste with 25ml white wine
25ml chopped parsley
25ml drained capers (optional)
To serve
2 thin slices of lemon per person
2ml butter per serving
Extra flat leaf parsley
A few extra capers (optional)
To Prepare
Slice the chicken breasts into strips (easier when catering for a crowd) or 3-4 flat slices, place the slices on a board and flatten slightly using a mallet.
Place all the dry ingredients in a large plastic bag and shake to blend.
Add the chicken & shake the bag to coat the meat with the flour mixture.
Heat the butter & oil mixture.
Toss in enough chicken to cover the pan in a single layer. Fry for a few minutes until light brown, being careful not to overcook the chicken.
Place chicken on a plate until the full batch has been cooked. Cover with foil and keep warm until serving.
Prepare the sauce
Place lemon zest, juice, cream and the starch paste in a stainless steel or enamel saucepan.
Heat, while stirring until the mixture boils. Boil for one minute while stirring.
Add the chopped parsley and/or capers
Set sauce aside
Heat the butter & lightly fry the lemon slices until they are golden
You can prepare above ahead of time.
To serve there are a few options
I usually serve the chicken with tagliatelle or baby potatoes, cooked in their skins. In summer I often just serve it with a lovely crisp green salad.
Pour the hot sauce over warm chicken and serve immediately.
If you are serving a starter or have a large crowd and need to prepare the chicken and sauce ahead of time, reheat sauce when you need it and pour it over the chicken. Do not reheat the chicken at this stage as it will dry out and toughen.
Sprinkle over parsley, capers & lemon slices
Serve on its own or add a green salad or a green vegetable.
If you are serving the dish for a crowd you can add the green vegetable with the potatoes or pasta. I prefer broccoli florets, sautéd courgette strips or slices or green beans. Peas are economical and also look good.
