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Pollo al Limone

Source of Recipe

Scoosi's


List of Ingredients

4 pieces Chicken Breasts (boneless, skinless, single breasts, cartilage removed)
Salt and Pepper -- 1 pinch each side
Flour-- To Dip (approx 1/3 cup)
Light olive oil-- 2 Tablespoons
Fresh Garlic Slices -- 1 tsp.
Fresh Shallots or Scallions (white part only) -- 2 Tblsp.
White Wine-- ¼ cup
Chicken Broth -- ½ cup
Fresh squeezed Lemon -- 1
Chopped Parsley --1 Tablespoon
Butter (mixed with zest of 1 lemon) -- 2 tblsp.
Salt & Pepper - to taste



Recipe

Zest lemon with a citrus zester or a fine cheese grater, mix with the butter, and set aside.
Season chicken breasts and dip in flour and pat off excess flour.
In a large non-stick sauté pan add olive oil over medium-high heat. Add chicken breasts smooth side down and lightly brown chicken.
Turn chicken breasts over and brown lightly. Carefully add the garlic and shallots and allow to cook and lightly brown. Add whit wine and allow to reduce.
Add chicken broth and bring to a full boil. Add lemon juice, parsley and butter and swirl in pan to make the sauce.
Taste and adjust seasoning, remove chicken breasts and place on plate, add sauce over top. Serve with steamed broccoli or asparagus.