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Chicken Limone Recipe

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4.3 from 15 reviews

Chicken Limone is a delightful, creamy lemon chicken dish that features tender chicken breast cutlets seared to perfection and simmered in a luscious sauce made with garlic, white wine, chicken broth, lemon juice, and heavy cream. Garnished with fresh parsley and lemon zest, this dish is vibrant, flavorful, and perfect for a comforting weeknight dinner.

Ingredients

Chicken and Seasoning

  • 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

Cooking Fats and Aromatics

  • 3 tablespoons salted butter
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced

Liquids and Finishing Ingredients

  • 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

  1. Dredge: In a shallow bowl, whisk together the flour, salt, garlic powder, black pepper, and paprika. Coat each chicken breast cutlet in the seasoned flour, shaking off any excess flour to avoid clumping.
  2. Sear: Heat a large skillet over medium heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil. When hot, add the chicken cutlets in a single layer—cook in batches if necessary to avoid overcrowding. Sear the chicken for 3 to 4 minutes per side until lightly browned and fully cooked through. Transfer the cooked chicken to a clean plate and set aside.
  3. Sauté Garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté until aromatic and just beginning to turn golden, about 1 to 2 minutes, stirring frequently to prevent burning.
  4. Deglaze: Pour in the dry white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Allow the wine to simmer for 3 to 5 minutes to reduce slightly and concentrate the flavors.
  5. Simmer: Add the chicken broth and freshly squeezed lemon juice to the skillet. Bring to a simmer and cook for about 3 minutes, allowing the flavors to meld together.
  6. Add Cream and Butter: Lower the heat to medium-low. Stir in the remaining 1 tablespoon of butter until melted. Then, slowly stir in the heavy cream and season the sauce to taste with additional salt and pepper if needed.
  7. Finish Cooking Chicken: Return the seared chicken cutlets back to the skillet, spooning some sauce over each piece. Simmer for an additional 2 to 3 minutes to warm the chicken through and thicken the sauce slightly.
  8. Garnish and Serve: Remove from heat and garnish with fresh lemon zest and chopped parsley. Serve immediately with lemon wedges on the side for an extra citrus boost.

Notes

  • Use small lemons for zest and juice; they tend to be more flavorful.
  • For a dairy-free version, substitute the butter and heavy cream with olive oil and coconut cream.
  • White wine can be replaced with additional chicken broth for a non-alcoholic option.
  • Serve the Chicken Limone with rice, pasta, or crusty bread to soak up the delicious sauce.
  • Ensure not to overcook the chicken during searing to keep it juicy and tender.

Find it online: https://cookedbygrace.com/chicken-limone-recipe/