Italian lemon chicken Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:40

Prep:

00:10

Cooking:

00:30

Nutrition per portion

RDA
Calories 311 kCal 16%
Fat 17g 24%
  -  Saturates 9g 45%

This Italian classic meal uses vibrant lemon to complement the tender cut of chicken breast, perfect for a quick and simple family meal that everyone will enjoy. Served with crushed, olive oil potatoes and dill flavoured carrots, this is a filling dish as well as tasty. This recipe serves 4 people and should take 30 mins to cook. It would make a delicious lunch served the next day with salad.

Ingredients

  • 4 boneless chicken breasts, skinned
  • 1tbsp plain flour
  • 1tbsp olive oil
  • 4 slices of lemon
  • 60g butter
  • 2tbsp lemon juice
  • 4-5tbsp hot chicken stock
  • 3tbsp chopped parsley
  • To serve:
  • Crushed new potatoes, or mash, with olive oil
  • Chantenay carrots, tossed in butter with dill

Method

  • Cut the chicken breasts open horizontally and put them on a piece of cling film. Put another sheet of film on top, then bash the meat with a rolling pin to about 1cm thick.

  • Season the flour on a plate. Coat chicken pieces in flour.

  • Heat a little oil in a large frying pan, add the lemon slices and cook until starting to caramelise. Take out and set aside.

  • Heat the rest of the oil with about two-thirds of the butter in the pan until foaming. Add the chicken escalopes and cook for 5 minutes on one side until nicely browned, then turn them over and cook for another 5 minutes over a low to medium heat. Take out of the pan and set aside in a warm oven.

  • Add the lemon juice and stock to the pan juices, bring to the boil and simmer for 1 minute. Whisk in the rest of the butter and add parsley. Spoon over chicken. Garnish with lemon slices.

  • For the crushed potatoes, boil potatoes until just tender, drain well, drizzle with oil and squash potatoes with a fork. Season well. For the carrots, boil them until just tender, drain well and put back in the pan, adding a knob of butter and torn dill sprigs. Serve with the chicken.

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Top Tip

Make sure your pan isn't too hot or your chicken will burn on the outside and be raw on the inside.

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