Chicken Limone

I like to serve this dish on a bed of basmati rice that has been cooked in chicken broth and place a couple of room temperature marinated artichoke halves from a jar of my favorite brand, Cara Mia, as a side garnish for each plate.



  • 4 boneless skinless chicken breast halves, pounded 1/2 inch thick
  • 3 Tbsp. all purpose flour
  • Salt and pepper to taste (if using white cooking wine go easy on the salt)
  • 1 1/2 Tbsp. extra virgin olive oil
  • 1/4 cup green onions, finely chopped
  • 2 tsp. garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine or white cooking wine
  • 2 Tbsp. lemon juice
  • 2 Tbsp. capers, drained
  • 1 1/2 tsp. grated lemon peel
  • 1 Tbsp. fresh parsley, finely chopped


Sprinkle chicken with salt and pepper.

Heat 1 tablespoon of the oil in a large non stick skillet over high heat.

Lightly coat chicken with flour. Shake off excess. Place in a large skillet and cook until slightly browned, about 2 to 3 min on each side. Transfer chicken to plate, keep warm. Repeat with remaining chicken.


Heat the remaining oil in same skillet over low heat. Add green onions and garlic and saute until tender. Stir in broth and wine, scraping up all the browned bits in the skillet, and add lemon juice and capers. Increase heat to high, bring to boil, and then simmer for about 3 minutes.

Stir in lemon peel and return chicken to skillet. Simmer until heated through, turning to coat. Transfer chicken to plate, spoon juices over chicken. Sprinkle with parsley and serve.

By Deeli from Richland, WA

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Food and Recipes Recipes PoultryJune 15, 2010
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