Pollo al limone, chicken limone, is tender pieces of chicken in a glossy, tangy-sweet lemon sauce, a staple of Italian and Italian-American kitchens.
This version adds a splash of soy sauce to the lemon sauce. It is not remotely traditional, but it deepens the flavor without announcing itself. The cornstarch gives the sauce the silky cling that makes every piece of chicken shine.
It is a quick dinner: about 40 minutes, one pan, and a sauce you will want to spoon over everything on the plate.
Chicken Limone Recipe
What you need
Ingredients
- 1¼ pounds chicken breast
- All-purpose flour, as needed
- Extra-virgin olive oil, as needed
- Fresh oregano, to finish
- For the lemon sauce:
- Zest of 1 lemon
- Scant ½ cup fresh lemon juice (about 2 lemons)
- ¾ cup water
- 2½ tablespoons cornstarch
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- Fine salt, to taste
Cook along
Instructions
- Zest the lemon and squeeze the juice, straining out the pulp and seeds.
- Trim the chicken breast, halve it, and cut it into strips and then bite-sized pieces.
- Coat the chicken in flour, pressing so it adheres.
- Heat olive oil in a pan over medium heat and brown the chicken for about 5 minutes, turning occasionally. Remove and set aside.
- Whisk together the cornstarch, water, sugar, soy sauce and lemon juice, and pour into the same pan.
- Let the sauce thicken for about a minute, whisking, then return the chicken and cook 3 to 4 minutes more.
- Finish with the lemon zest and fresh oregano.
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