Pollo Al Limone Lemon Chicken Recipes

Steps:

• Pound chicken to 1/4 inch thickness.
• Season chicken with salt and pepper.
• Heat 1 teaspoon of the oil over high heat.
• Lightly coat chicken with flour shaking off excess.
• Cook in skillet until brown and nearly cooked through.
• Remove chicken and reserve on the side.
• Add 1/2 tsp oil to the skillet reducing heat to low.
• Saute green onions and garlic until tender.
• Deglaze the pan with broth and wine (scraping browned bits from pan).
• Add lemon juice and parsley.
• Bring mixture to a boil over high heat (3 min).
• Add lemon peel and salt and pepper to taste.
• Return chicken to skillet and coat with sauce.
• Cover skillet for 5 minutes over medium-low heat turning chicken once.
• Plate the chicken and top with sauce and parsley for garnish.

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.

Steps:

• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
• CHICKEN: Preheat broiler at least 15 minutes prior to 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 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto 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.

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.

Steps:

• Place two dinner plates and a warming tray in a 200 degree heated oven. Prepare boiled water with 2 tablespoons of olive oil for the pasta. (Add pasta to water when chicken is being browned)
• Butterfly cut the chicken breasts in half and lightly pound with a tenderizing kitchen tool on both sides until thinned out.
• Add 2-3 tablespoons of olive oil to a large frying pan over medium heat. (I prefer avocado oil as it has a higher smoke/flash point) Either works well. (Do NOT use vegetable cooking oil. It will not taste the same).
• While the oil is heating, combine flour, sea salt, and ground pepper into an average bowl or deep plate.
• Use the flour mixture to dust the chicken fillets on both sides completely. Do not shake off excess as this will be needed in the sauce later.
• Place the chicken fillets in a frying pan that is large enough that doesn't crowd the pieces. Cook for about 7 minutes or until lightly browned, turning the fillets several times. DO NOT overcook.
• Remove chicken fillets from the pan allowing them to drip free of excess oil before placing them on your pre-heated warming tray from the oven.
• To make the piccata sauce, add the remaining 2 tablespoons of olive oil to the same frying pan along with the chicken drippings at medium temperature. Mix in sliced garlic and saute' until translucent. (About 1 minute) Reduce heat to simmer.
• Add white wine to sauteed garlic pan mixture and stir reducing down to half volume.
• Combine chicken stock, lemon juice, capers, mushrooms and thin lemon slices into the pan stirring with a wooden scraper until thickened. (Leftover flour, salt, and pepper mixture can be used to thicken if needed to desired taste).
• Turn off heat and mix in butter and parsley. Serve piccata sauce over chicken fillets and linguine pasta.

Steps:

• Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.
• Preheat oven to 400°F. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.
• Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8-10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10-12 minutes. Transfer chicken and garlic to a plate.
• Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.
• Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.
• Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.