Chicken Limone
Chicken limone is the most delicious and easy weeknight chicken dinner!
Ingredients
For the Chicken
- 3 boneless skinless chicken breasts sliced in half horizontally into 6 thin cutlets
- 2 eggs beaten
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
For the Lemon Butter Sauce
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- Fresh parsley chopped, for serving
- Lemon slices for serving
Instructions
- Prepare the chicken. Pat the 3 halved chicken breasts dry. In a medium bowl, combine 1 cup flour, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Beat 2 eggs in a separate bowl.
- Dredge the chicken. Dip each chicken cutlet in the beaten eggs, then dredge in the flour mixture. Shake off any excess flour and set aside.
- Cook the chicken. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed, and cook for 3–4 minutes per side, until golden and cooked through to 165°F. Transfer to a plate.
- Make the lemon sauce. Add ½ cup dry white wine, ½ cup chicken broth, and ¼ cup fresh lemon juice to the skillet, scraping up the browned bits. Simmer for 3–5 minutes, until slightly reduced.
- Finish and serve. Whisk in the remaining 2 tablespoons butter, then return the chicken to the skillet and spoon the sauce over top. Serve with fresh parsley and lemon slices.
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