CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken Limone

1

  • Overview
  • Ingredients
    13 items
  • Directions

Chicken Limone is a classic dish featuring tender chicken breasts in a creamy lemon sauce, perfect for an elegant dinner.

  • 4  chicken breast fillets
  • 100 ml flour
  • 40 g butter
  • 10 ml olive oil
  • 60 ml white wine
  • 80 ml chicken stock (concentrated)
  • 125 ml cream
  • 40 ml lemon juice
  • 2,5 ml castor sugar
  • chopped chives
  • 2  garlic cloves, crushed
  • 1 egg yolk
  • zest of 1 lemon
  • Salt and black pepper to taste

  • Flatten the chicken breast fillets with a meat mallet and season well. Dredge in the flour and shake off excess
  • Heat butter and oil on medium heat and add chicken fillets – cook for about 2 minutes on a side – until cooked and golden brown.
  • Remove from pan and keep warm
  • Deglaze the pan with the wine, add the chicken stock and cream. Bring to a boil and reduce slightly
  • Meanwhile whisk the egg, lemon juice, rind and castor sugar in a separate bowl
  • Turn down the heat in the pan to very low and stir the egg lemon mixture into the simmering wine mixture
  • Whisk constantly until sauce is smooth and a little thickened
  • Add the chopped chives and crushed garlic. Season with salt and black pepper
  • Add chicken and any juices back into the pan and allow to simmer for 2 minutes in the sauce
  • Serve with more chopped chives and lemon/lime wedges