Pollo al Limone
Chicken breasts pan-fried and finished in a sharp lemon and caper butter.
Prep
8 min
Cook
17 min
Total
25 min
Serves
4
Per serving
390 kcal
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Instructions
Step 1: Season the chicken cutlets with the salt and black pepper and dust them with the plain flour.
Step 2: Fry in the olive oil until golden on both sides and cooked through to the centre.
Step 3: Lift the chicken out and deglaze with the chicken stock and lemon juice.
Step 4: Add the capers and swirl in the butter, return the chicken and finish with flat leaf parsley.
Ingredients
Quantities update automatically for 4 servings.
- 600 gChicken breast — sliced into cutlets
- 40 gPlain flour
- 2 wholeLemon — juiced
- 2 tbspCapers — rinsed
- 50 gButter
- 2 tbspOlive oil
- 200 mlChicken stock
- ¾ tspSalt
- ½ tspBlack pepper
- 15 gFlat leaf parsley — chopped
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 390 kcal
- Protein
- 36.8 g
- Carbohydrates
- 11.7 g
- Fat
- 21.9 g
- Saturated fat
- 8.6 g
- Fibre
- 1.6 g
- Sugar
- 1 g
- Sodium
- 791 mg
These figures are estimates for general information only and are not medical or dietary advice.