Petti di Pollo al Limone / Chicken Breasts with Lemon

petti di pollo al limone_page_thumb[3]

4 boned chicken breasts
flour for coating
salt and pepper
1 tablespoon oil
65 g (2 1/2 oz) butter
2 tablespoons lemon juice
3 tablespoons chicken stock
3 tablespoons chopped parsley
lemon slices to garnish


[1] Cut each chicken breast horizontally into 2 slices. Season the flour with salt and pepper and use to coat the chicken pieces.

[2] Heat the oil and 40 g (11/2 oz) of the butter in a large frying pan, add the chicken and fry gently for 5 to 6 minutes on each side until tender. Transfer to a warmed serving dish and keep hot.

[3] Add the lemon juice and stock to the pan-juices, bring to the boil, stirring, and boil for 1 minute. Add the parsley and remaining butter and stir until blended.

[4] Pour over the chicken and garnish with lemon slices to serve.

Serves 4