This Italian lemon chicken recipe consists of thin sliced chicken cutlets sautéed in butter and oil then doused in lemon and even more butter. Delizioso!
1 ¼poundlarge skinless boneless chicken breasts((600 grams or 2 or 3 chicken breasts))
2tablespoonssalt (for brining)
4tablespoonsall purpose plain flour
2tablespoonsolive oil
4tablespoonssalted butter (divided (56 grams))
½cupwater
¼cuplemon juice
1teaspoon finely grated lemon zest
1teaspoonsalt(extra for seasoning)
1teaspoonfreshly ground black pepper(or as desired)
extra lemon slices and chopped fresh parsley(for serving)
Instructions
Slice chicken breasts in half lengthwise and pound lightly between sheets of plastic to create even thin cutlets.
For extra tender chicken, brine for 15 minutes in salt water (fill a large bowl with barely warm water add 2 or 3 large tablespoons salt and stir to dissolve). Remove, rinse with cold water, dry with paper towels, and then continue with the recipe.
Season flour with salt. Dredge the chicken cutlets in the flour, shaking off any excess.
Heat the oil with half of the butter in a large skillet over medium heat.
When hot add the flour dredged chicken breasts in batches (if necessary) and one layer and cook for 1-2 minutes on each side. Season with a little salt and pepper when you turn the chicken cutlets. When cooked, remove to a plate.
Reduce the heat a little and add the remaining butter, lemon juice, lemon zest and water to the pan.
Bring to a simmer, stirring well, scraping up the pan crusty bits.
Return chicken to the pan, turning to coat. Cook for two or three minutes until heat through and the sauce has thickened slightly.
Serve with extra lemon slices and finely chopped parsley.
Notes
Tips for Success
Be sure to brine the chicken - an extra step but ensures tender, mouth watering chicken limone.
Don't overcook or the chicken will be dry.
It’s also important not to crowd the pan. Cook the chicken in batches.
Use fresh lemon juice rather than bottled for the best tasting lemon sauce.
For more tips and information, read the post above.Food Safety
Cook to a minimum temperature of 165 °F (74 °C).
Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.