Description
Chicken Limone is a luscious Italian-inspired dish featuring tender chicken breast cutlets seared to perfection and served in a creamy lemon sauce. This recipe balances zesty lemon juice and zest with a rich, velvety sauce made from white wine, butter, and heavy cream, enhanced with garlic and fresh parsley for a fragrant, flavorful meal. Perfect for a comforting yet elegant dinner, this dish can be prepared in about 45 minutes and serves four.
Ingredients
Chicken and Coating
- 4 chicken breast cutlets
- ⅓ cup all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
Sauté and Sauce
- 3 tablespoons salted butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, minced
- ¼ cup dry white wine
- ½ cup chicken broth (or stock)
- 2 small lemons, zest and juice separated
- ½ cup heavy cream
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Dredge the chicken: In a shallow bowl, whisk together the flour, salt, garlic powder, black pepper, and paprika. Coat the chicken cutlets in this seasoned flour mixture, shaking off any excess to ensure a light, even coating.
- Sear the chicken: Heat a large skillet over medium heat and add 2 tablespoons of butter and 2 tablespoons of olive oil. When hot, place the chicken cutlets in a single layer (work in batches if necessary) and sear each side for 3 to 4 minutes until lightly browned and cooked through. Transfer the cooked chicken to a plate and set aside.
- Sauté garlic: Add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and sauté until fragrant and just beginning to turn golden, being careful not to burn it.
- Deglaze the pan: Pour in the white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Let the wine simmer for 3 to 5 minutes until it reduces slightly, concentrating the flavor.
- Simmer with broth and lemon juice: Add the chicken broth and lemon juice to the skillet. Allow the mixture to simmer gently for about 3 minutes to blend the flavors.
- Add butter and cream: Reduce the heat to medium-low. Stir in the remaining tablespoon of butter until melted, then incorporate the heavy cream. Season the sauce to taste with additional salt or pepper if desired, creating a rich, velvety consistency.
- Return chicken and thicken sauce: Place the chicken cutlets back into the skillet. Let everything simmer together for 2 to 3 minutes to warm the chicken through and slightly thicken the sauce.
- Garnish and serve: Finish the dish by sprinkling fresh lemon zest and chopped parsley over the chicken. Serve immediately with lemon wedges on the side for extra brightness.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or omit entirely and use more chicken broth.
- Ensure not to overcook the chicken to keep the cutlets tender and moist.
- White wine adds a subtle acidity and depth; if unavailable, substitute with dry vermouth or additional chicken broth and a splash of lemon juice.
- Serve this dish with sides like steamed vegetables, roasted potatoes, or a fresh green salad.
- Use fresh lemon zest and juice for the best citrus flavor; bottled lemon juice will alter the taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
