Recipe For Chicken Limone

Recipe For Chicken Limone
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Recipe For Chicken Limone



  1. 4 skinless, boneless breasts of chicken
  2. pepper and salt as desired
  3. For dredging, use 1/2 cup all-purpose flour.
  4. Olive oil, two tablespoons
  5. Unsalted butter, 3 tablespoons
  6. 1/8 cup lemon juice, fresh
  7. 50 ml of chicken broth
  8. (Optional) 1/4 cup dry white wine
  9. 2 teaspoons of drained capers
  10. 2 teaspoons freshly chopped parsley


Prepare the Chicken:

Wrap the chicken breasts in plastic wrap or parchment paper. Use a meat mallet or the heavy pan’s bottom to pound the chicken to an equal thickness carefully. Use salt and pepper to season both sides.

Flour Dredge:

Dredge each chicken breast in flour, brushing off any excess.

Cook the Chicken:

Melt 1 tablespoon of butter and the olive oil in a large pan over medium-high heat. Add the chicken breasts once the butter has melted and the oil is heated. Cook until thoroughly heated through and well browned, about 4-5 minutes per side. The chicken should be removed from the skillet and placed on a platter.

Make the Sauce:

Add the lemon juice, chicken stock, and white wine (if using) to the same skillet. Remove any browned residue from the pan’s bottom by scraping. Allowing the mixture to simmer for a few minutes will cause a little reduction.

Complete the Sauce with Capers:

Mix in the capers and remaining butter. Once the butter has melted and the sauce has somewhat thickened, cook for another minute or so.


Reintroduce the cooked chicken to the pan and turn it to distribute the sauce evenly. Give the sauce a few minutes to warm the chicken thoroughly.

Garnish and Serve:

Before serving, top the chicken with fresh parsley that has been chopped.


Place the chicken on a plate and top each piece with some sauce. This recipe goes well with various side dishes, such as rice, pasta, or steamed vegetables.

Take pleasure in your tasty Chicken Limone!

Always use your best judgement and make necessary adjustments during cooking because cooking times and outcomes might vary based on things like the chicken breasts’ thickness and the burner’s heat.


Chicken Thickness:

Before cooking, chicken breasts should be pounded to an equal thickness. They will cook evenly and won’t dry out because of this. Aim for a thickness of between 1/2 and 3/4 inch.

Dredging of Flour: 

Before cooking, dredging the chicken in flour helps produce a crispy exterior and later thickens the sauce. Before adding the chicken to the pan, shake off any extra flour.

Oil and Butter: 

Olive oil and butter are used together to increase flavour and keep the butter from burning when heated to a high temperature. The oil’s higher smoke point helps the chicken get a good sear.

Lemon Juice: 

For the finest flavour, use lemon juice that has just been squeezed. Be careful not to let any seeds have sauce on them.

Reduced Sauce:

Allow the mixture to decrease while simmering the lemon juice, chicken broth, and white wine (if using) gently. As a result, the flavours are concentrated, making the sauce more delectable.


The meal gets a tart, salty flavour from the capers. If they are excessively salty, rinse them before adding them to the sauce.


Check the salt content of your food, especially if you’re using salted butter or salty capers. Before adding more salt, taste the sauce.

Wine (optional):

Whenever you use white wine, go for a dry like Sauvignon Blanc or Pinot Grigio. Although the wine gives the sauce depth, you can skip it if you’d prefer.

Sauce Thickness:

The sauce should be thick enough to coat the spoon’s back lightly. You can cook it longer to reduce it if it’s too thin.

Serving Advice: 

Various sides, such as steamed vegetables, spaghetti, rice, or a straightforward salad, go well with chicken limone. The dish’s fresh and tangy flavours go well with various sides.


The meal gets a colour boost and a blast of freshness from freshly chopped parsley. Before serving, feel free to sprinkle it over the chicken generously.

Taste Testing: 

Taste the sauce frequently during cooking and make any necessary flavour adjustments. A little additional butter, salt, or lemon juice can be added to attain the proper balance.

How to avoid overcooking:

If overdone, chicken breasts can turn dry. To guarantee the meat is safe to consume, check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).

Remember that cooking is an art, and while these instructions are provided as a guide, don’t be afraid to explore and create a dish that is uniquely yours. Enjoy making the tasty Chicken Limone and your cooking procedure!


Keywords: chicken al limone, chicken lemon and capers, chicken lemon and herb recipe, chicken in lemon sauce