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Chicken: Chicken Limone Recipe

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This recipe for Chicken: Chicken Limone is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb (1 kg) boneless, skinless chicken breasts, or scallopini
Salt and freshly ground pepper, to taste

Coconut Flour, for dredging

3 tbsp (45 mL) extra-virgin olive oil or use Coconut 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 - *I used Ghee
Zest and juice of 1 lemon

Chopped fresh flat-leaf parsley, to taste
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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