The zest and juice of an entire lemon provides a citrus zing to a recipe from executive chef Paolo Vasapolli of Food and Catering Services, but a white wine reduction brings it to a new level.
Pollo al Limone
- 2 lb (1 kg) boneless, skinless chicken breasts (or scaloppini)
- 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
- Place a sheet of plastic wrap over the chicken breasts and pound them until they’re about a 1/4 inch (5 mm) thick.
- Season with salt and pepper on both sides and dredge in flour.
- Heat olive oil in a frying pan on medium high and add the garlic and capers. Cook for 1 minute.
- Add the chicken breasts to the pan and lightly brown them on both sides.
- Pour in the wine, add the butter and the lemon zest and juice. Garnish with parsley.
- Let cook for a few minutes until the wine reduces and the sauce thickens.
Vasapolli recommends serving with a crusty bread to sop up the sauce.
Find more recipes — as well as a place to submit your own — on the Healthy Eating website.