Chicken Limone Recipe

Ingredients

• 1 1/4 pound large skinless boneless chicken breasts ((600 grams or 2 or 3 chicken breasts))
• 2 tablespoons salt (for brining)
• 4 tablespoons all purpose plain flour
• 2 tablespoons olive oil
• 4 tablespoons salted butter (divided (56 grams))
• 1/2 cup water
• 1/4 cup lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon salt (extra for seasoning)
• 1 teaspoon freshly ground black pepper (or as desired)
• extra lemon slices and chopped fresh parsley (for serving)

Instructions

1. 1

   Slice chicken breasts in half lengthwise and pound lightly between sheets of plastic to create even thin cutlets.

2. 2

   For extra tender chicken, brine the cutlets in salted water for 15-30 minutes. To make the brine, dissolve 2 tablespoons of salt in 2 cups of water. After brining, pat the chicken dry with paper towels and discard the brine. This step is optional but recommended.

3. 3

   Season flour with salt. Dredge the chicken cutlets in the flour, shaking off any excess.

4. 4

   Heat the oil with half of the butter in a large skillet over medium heat.

5. 5

   When hot add the flour dredged chicken breasts in batches (if necessary) and one layer and cook for 1-2 minutes on each side. Season with a little salt and pepper when you turn the chicken cutlets. When cooked, remove to a plate.

6. 6

   Reduce the heat a little and add the remaining butter, lemon juice, lemon zest and water to the pan.

7. 7

   Bring to a simmer, stirring well, scraping up the pan crusty bits.

8. 8

   Return chicken to the pan, turning to coat. Cook for two or three minutes until heat through and the sauce has thickened slightly.

9. 9

   Serve with extra lemon slices and finely chopped parsley.