David Rocco’s Pollo al Limone from Made in Italy (Clarkson Potter, 2011) is a great dish to make, especially if you find yourself with some fresh, juicy lemons. Don’t let the simplicity fool you—every ingredient carries more than its weight.
Pollo al Limone (Chicken with Lemon) Recipe from Made in Italy:
2 lb (1 kg) boneless, skinless chicken breasts, or scallopini
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
If you’re not using scallopini, pound your chicken breasts until they’re about a 1/4 inch (5 mm) thick. Season with salt and pepper on both sides and dredge in flour.
On medium-high heat, heat up your olive oil in a frying pan, and when it’s hot, add the garlic and capers and cook for 1 minute or so. Add your chicken breasts to the pan and lightly brown them on both sides.
Pour in the wine, add the butter, lemon zest and juice, then some salt and parsley. Let that cook for a couple of minutes, until the wine reduces and the sauce thickens up.