POLLO AL LIMONE (LEMON CHICKEN)
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
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.
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Erika Atodiresei
[email protected]I wasn't impressed with this recipe. The chicken was bland and the sauce was too sweet for my taste.
Marvean Hamilton
[email protected]Delicious! The chicken was cooked perfectly and the lemon sauce was amazing. I will definitely be making this again.
Nemat Salehi
[email protected]This is my go-to recipe for lemon chicken. It's so easy to make and always turns out perfect. I love the bright, lemony flavor of the sauce. I usually serve it with rice or pasta.
MARWA ALI
[email protected]I'm not sure what went wrong, but my chicken turned out dry and tough. The sauce was also too thin and lacked flavor.
Ch Yaseen
[email protected]This recipe is a great way to use up leftover chicken. I made it with some rotisserie chicken and it was delicious. The sauce is really versatile, I think it would also be good on fish or shrimp.
Adna Abdirahman
[email protected]Meh.
Aidan Reynish
[email protected]I've made this recipe several times and it always turns out great. The chicken is always moist and tender, and the sauce is so flavorful. I like to serve it with roasted potatoes and vegetables.
Musical Trade
[email protected]Not a fan. The chicken was dry and the sauce was too lemony for my taste.
Amisha Thing
[email protected]Easy and delicious! I made this dish last night and it was a hit with my husband and kids. The chicken was cooked perfectly and the lemon sauce was light and flavorful. Will definitely be making this again!
Okafor Chinenye
[email protected]This lemon chicken recipe is a keeper! The chicken was so moist and flavorful, and the lemon sauce was the perfect balance of tart and tangy. I served it over rice and it was a hit with my family. Definitely recommend!