Best 3 Scoozis Pollo Al Limone Recipes

In the realm of culinary delights, few dishes can rival the tantalizing flavors of Scoozi Pollo al Limone. Originating from the vibrant streets of Italy, this dish embodies the essence of simplicity and elegance. With its zesty lemon sauce and tender chicken, Scoozi Pollo al Limone has captured the hearts of food enthusiasts worldwide. Whether you are a seasoned chef or a home cook seeking a new culinary adventure, embarking on a journey to discover the best recipe for this delectable dish promises an unforgettable gastronomic experience.

Let's cook with our recipes!

POLLO AL LIMONE (LEMON CHICKEN)

Pollo Al Limone (Lemon Chicken) image

A wonderful recipe and one of my favorites. Any fresh herbs that are available will be delicious...even plain parsley. Try some fresh minced basil for an entirely different taste. You can prepare the chicken in the marinade in the morning and put it in the refrigerator until time to start making dinner. Prep time does not include time to marinate.

Provided by Alan in SW Florida

Categories Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 fresh lemons (preferably organic, but not necessary)
1 cup dry white wine
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
5 tablespoons minced fresh herbs (sage, thyme, rosemary, parsley, or basil, or whatever is available)
2 garlic cloves, minced
1 (3 -4 lb) whole chickens, cut into serving pieces (or use 3 to 4 pounds of your favorite chicken parts)
salt & freshly ground black pepper, to taste

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.

SCOOZI'S POLLO AL LIMONE

Scoozi's Pollo Al Limone image

Lemon lovers, come on in! This is a fantastic, easy lemon chicken from Scoozi Restaurant in Chicago. Garlic, shallots and white wine accent this chicken; nice because there's not a lot to detract from the pure lemony taste. I find that there's not a ton of the sauce; if you wish to have extra to drizzle on veggies or whatever, I'd probably double the sauce ingredients. It's good with pasta or roasted potatoes and a nice green veggie.

Provided by EdsGirlAngie

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breasts (single breasts, or, sometimes I like to cut those into halves as well for more of a "strip")
1 pinch salt, for each breast
1 pinch pepper, for each breast
1/2 cup flour, for dipping
2 tablespoons olive oil
1 teaspoon garlic, thinly sliced
2 tablespoons shallots, minced
1/4 cup white wine
1/2 cup chicken broth
1 lemon, juice of
1 lemon, zest of
2 tablespoons melted butter
1 tablespoon chopped parsley
salt and pepper

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.

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)

Rao's Famous Lemon Chicken (Pollo al Limone) image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

Two 2 1/2- to 3-pound broiling chickens, halved
1/4 cup chopped Italian parsley
Lemon Sauce (recipe follows)
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper to taste

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.

Tips:

To ensure your chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the heat.
If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork or knife. If the juices run clear, the chicken is cooked. If the juices are still pink, continue cooking.
To make sure your sauce is smooth and creamy, whisk it constantly while it is cooking. If you find that the sauce is too thick, you can add a little bit of chicken broth or water to thin it out.
If you don't have white wine on hand, you can substitute it with chicken broth or water. However, the white wine will add a nice depth of flavor to the sauce.
Serve the chicken with your favorite sides, such as pasta, rice, or roasted vegetables.

Conclusion:

This Scoozi's Pollo al Limone recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a creamy lemon sauce that is full of flavor. Serve it with your favorite sides, such as pasta, rice, or roasted vegetables, and you have a complete meal that everyone will enjoy.