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Polla alla Limone




Source of Recipe


Lidia's Pittsburgh


Recipe Introduction


(Italian Lemon Chicken)


List of Ingredients




# 4 (8-ounce) skinless, boneless chicken breasts
# Kosher salt, to taste
# Black pepper, freshly ground, to taste
# Instant-blending flour, such as Wondra, for dredging
# 5 tablespoons olive oil-vegetable oil blend
# 2 cloves garlic, sliced
# 12 large Sicilian olives, flesh removed from the pit in strips
# 2 tablespoons nonpareil capers
# Juice of 1/2 lemon
# 1 cup chicken stock
# 2 ounces (1/2 stick, 4 tablespoons) unsalted butter, cut into 4 pieces
# 12 slices roasted lemon (see note)
# 2 tablespoons Italian (flat-leaf) parsley, chopped
# Sauteed spinach (optional, see note)

Recipe



Season the chicken breasts generously with salt and pepper, and dredge them in flour to lightly coat both sides.

Heat the olive oil blend in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6 minutes, turning once, until golden brown on both sides. Add the garlic and swirl it around until it is golden brown, but be careful it does not burn.

Scatter the olive strips and capers around the chicken and cook for about 2 minutes, until they sizzle. Squeeze in the lemon juice and add the lemon half to the mixture for more flavor. Pour in the chicken stock and bring to a boil, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits that stick to the pan.

Cook for about 6 minutes, turning the chicken pieces once or twice, until cooked through and the sauce is syrupy. Stir in the butter and swirl until it melts and is incorporated into the sauce. Top the chicken with roasted lemon wheels and sprinkle with the parsley. Taste the sauce and season with additional salt and pepper, if necessary.

Arrange sauteed spinach, if desired, in the center of 4 heated dinner plates. Arrange each chicken breast over the spinach and ladle with the sauce.

Makes 4 servings.

Notes:

# To make roasted lemon slices, brush very thin slices of lemon with olive oil and sprinkle them with salt. Place in a single layer on a parchment-lined baking sheet. Roast in a 300-degree oven for about 12 minutes, until dry and lightly browned, rotating the pan in the oven for even cooking.

# To make sauteed spinach, blanch spinach leaves in simmering water until lightly wilted. Drain in a colander. Heat olive oil in a skillet until hot, add fresh sliced garlic to taste and allow the garlic to brown. Add the spinach and some fine bread crumbs (to soak up water from the spinach).