Easy & Elegant Chicken Limone (Piccata Style)
Make this quick and elegant Chicken Limone! Features tender pan-fried chicken cutlets in a bright lemon-butter pan sauce with fresh thyme.
Ingredients
(Based on 1x column)
Chicken:
- ▢ 2 chicken breast fillets (about 250g / 1/2 pound each), sliced into thinner cutlets if thick
- ▢ Salt flakes and black pepper, to taste
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon salted butter (plus potentially more for finishing sauce if desired)
Lemon Sauce:
- ▢ 1 golden shallot, finely chopped
- ▢ 2 cloves garlic, finely chopped
- ▢ 3/4 cup chicken stock or broth
- ▢ 3 teaspoons gelatin (or 1/2 teaspoon glucomannan powder) (See Note)
- ▢ 1 teaspoon fresh thyme leaves
- ▢ 1 teaspoon finely grated lemon zest
- ▢ 3 tablespoons fresh lemon juice
Garnish:
- ▢ Lemon slices
- ▢ Freshly chopped parsley
(Note on thickener: 3 tsp gelatin seems like a lot for only 3/4 cup liquid unless aiming for significant body. Traditionally, a cornstarch slurry or reduction achieves thickening. Follow as written, or substitute with 1 tsp cornstarch mixed with 1 tbsp cold water if preferred.)
Instructions
1. Prepare and Season Chicken:
- If your chicken breast fillets are thick, slice them horizontally into thinner cutlets (aiming for about 1/2 inch thickness). Pat the chicken dry with paper towels.
- Season both sides of the chicken cutlets generously with salt flakes and black pepper.
2. Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the seasoned chicken cutlets in the hot skillet. Work in batches if necessary to avoid overcrowding.
- Cook for about 3-5 minutes per side (depending on thickness) until lightly golden brown, cooked through (internal temperature 165°F/74°C), and juices run clear.
- Remove the cooked chicken from the pan and set aside on a plate. Keep warm (e.g., tent loosely with foil).
3. Sauté Aromatics:
- Reduce the heat slightly to medium. Add the 1 tablespoon of salted butter to the same skillet.
- Once melted, add the finely chopped shallot and cook, stirring frequently, until softened and translucent, about 2-3 minutes.
- Add the finely chopped garlic and sauté for another 30-60 seconds until fragrant. Be careful not to burn the garlic.
4. Build and Thicken Sauce:
- Pour the chicken broth or stock into the skillet. Whisk in the gelatin (or glucomannan powder, or alternative thickener like cornstarch slurry). Add the fresh thyme leaves.
- Bring the mixture to a simmer, scraping up any browned bits (fond) from the bottom of the pan with your whisk or spoon – this adds lots of flavor!
- Continue to simmer, stirring occasionally, until the sauce has reduced slightly and thickened to your desired consistency, about 3-4 minutes. (Gelatin’s thickening effect becomes more apparent as it cools slightly).
5. Finish Sauce and Return Chicken:
- Stir the finely grated lemon zest and fresh lemon juice into the sauce. Stir until combined. Taste and adjust salt and pepper if needed.
- Return the cooked chicken cutlets (and any accumulated juices from the plate) back into the pan with the sauce.
- Turn the chicken gently in the sauce to coat. Cook for another minute or two, just until the chicken is heated through.
6. Serve:
- Serve the Chicken Limone immediately, spooning plenty of the lemon-butter sauce over the top.
- Garnish with fresh lemon slices and freshly chopped parsley.