Pollo Al Limone Recipes

SCOOZI'S POLLO AL LIMONE

Steps:

• Combine the lemon zest with the melted butter and set aside.
• Season chicken breasts with salt and pepper then dip in flour and pat off excess.
• In a large non-stick skillet, add olive oil and saute chicken breasts smooth side down until lightly brown.
• Turn chicken over and lightly brown the other side.
• Add garlic and shallots and allow to lightly brown.
• Add white wine and allow to reduce.
• Add chicken broth and bring to a full boil, then add juice of 1 lemon, parsley, and butter mixed with lemon zest and swirl in the pan to create the"sauce".
• Taste and adjust seasoning, and serve chicken breasts with sauce.

POLLO AL LIMONE (LEMON CHICKEN)

Steps:

• Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
• When ready to cook, preheat oven to 350 degrees F.
• Heat the remaining 2 tablespoons of olive oil in a large frying pan.
• Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
• Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.

PICCATA DI POLLO AL LIMONE

Steps:

• In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; set aside. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken pieces on both sides with flour mixture; shake off excess.
• In a small bowl, stir together wine, lemon juice, capers, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.
• In a very large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook for 5 to 6 minutes, turning to brown evenly. Remove from skillet, reserving drippings in skillet.
• Add the remaining 1 tablespoon butter and garlic to skillet drippings. Cook and stir for 1 minute. Stir sauce. Carefully add sauce to the skillet. Cook until sauce is bubbly and reduces slightly (30 to 60 seconds), scraping up the brown bits from the bottom of the skillet. Return chicken to the skillet. Cook for 2 to 3 minutes more or until heated through. Sprinkle with parsley. If you like, garnish with lemon slices. Serve immediately. Makes 4 servings.

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)

Steps:

• To attain maximum heat, preheat broiler for at least 15 minutes before using.
• Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
• Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
• Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
• Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
• Remove from broiler and portion each chicken into each of 6 warm serving plates.
• Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

POLLO AL LIMONE (LEMON CHICKEN)

Steps:

• Season chicken breasts with salt and pepper, then dip in flour.
• Heat olive oil on skillet and add chicken, cooking until golden brown on both sides.
• Add onion, garlic, and mushrooms to pan and cook 6-8 minutes until soft.
• Deglaze pan with white wine, until half evapourated.
• Add chicken stock and lemon juice and bring to boil.
• Melt butter in microwave and add lemon zest.
• Add lemon butter to pan and swirl around.
• Cook on low heat until sauce is thickened.
• Enjoy! Serves 4 (half breast/person)