Chicken Limone

Whip up a delicious chicken limone in no time! Juicy chicken in a zesty lemon sauce with a hint of garlic and honey. It's simple, savory, and simply irresistible. Perfect for any day you crave a gourmet twist on a classic chicken dish!

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 212kcal

Author: Sandra

Ingredients

3 boneless, skinless chicken breasts About ½ pound each. See Note 1.
Salt and freshly ground black pepper To taste.
½ cup all-purpose flour For dredging. Note 2.
3 tablespoons unsalted butter divided
2 tablespoons olive oil
2 teaspoons garlic minced
¼ teaspoon red pepper flakes Adjust to your spice preference or omit.
¼ cup fresh lemon juice About 2 medium lemons
½ cup chicken broth
¼ cup salted white cooking wine Note 3.
1 teaspoon Dijon mustard
1 teaspoon honey Note 4.
½ teaspoon dried thyme
2 tablespoons fresh thyme chopped
Lemon slices for garnish (optional)

Instructions

Carefully cut the breasts in half lengthwise to make cutlets.
3 boneless, skinless chicken breasts
If they do not have an even thickness, cover them with plastic wrap and pound them to an even thickness with a meat tenderizer.
Dry the cutlets with a paper towel.
Season the chicken on both sides with salt and pepper.
Salt and freshly ground black pepper
Add the flour to a medium shallow bowl and dredge the chicken in the flour, shaking off any excess.
½ cup all-purpose flour
In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
3 tablespoons unsalted butter, 2 tablespoons olive oil
Once the butter is foamy, add the chicken breasts to the skillet. Cook for about 3-4 minutes per side or until they are nicely browned and cooked through. Remove the chicken from the skillet and set it aside on a plate. Note 5.
In the same skillet, add the minced garlic and red pepper flakes. Cook for a minute until the garlic becomes fragrant.
2 teaspoons garlic, ¼ teaspoon red pepper flakes
Pour in the fresh lemon juice, chicken broth, and dry white wine. Scrape any browned bits from the bottom of the pan and let the sauce simmer for a few minutes (about 3 minutes) until it slightly thickens.
¼ cup fresh lemon juice, ½ cup chicken broth, ¼ cup salted white cooking wine
Stir in the Dijon mustard, honey, and dried thyme. Adjust seasoning with salt and pepper if needed.
1 teaspoon Dijon mustard, 1 teaspoon honey, ½ teaspoon dried thyme
Lower the heat and return the chicken to the skillet, coating it with the lemon sauce. Cook for an additional minute or two to heat the chicken thoroughly and let it absorb the flavors. Remove the chicken to a serving plate.
Turn off the heat and stir in the remaining 1 tablespoon of butter until it's fully melted and incorporated into the sauce. Pour the sauce over the chicken.
Garnish the chicken with chopped fresh thyme and lemon slices (if desired) for an extra pop of color and freshness.
2 tablespoons fresh thyme, Lemon slices

Notes

Cut the breasts in half lengthwise to make six chicken cutlets. Then pound them to an even thickness using a meat tenderizer. Thin cutlets will cook faster and more evenly than full size chicken breasts.
The flour creates a light coating over the chicken which is what gives it a golden brown crust. If you have a gluten intolerance, you can substitute with gluten-free flour, almond flour, or cornstarch.
I used salted white cooking wine, which is something I always have on hand in my pantry. Since cooking wine already contains salt, I didn't add as much to this recipe. You can use any dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Because they do not contain salt, you may need to adjust the amount of salt you add to this recipe.
Honey adds a nice sweetness that balances out the acidity of the lemon juice. You can substitute maple syrup or agave nectar or omit the honey altogether.
Don't overcook the chicken. Smaller cutlets will cook faster. Use an instant read thermometer to check for doneness. To check for doneness, insert the thermometer into the thickest part of the cutlet. When the internal temperature reads 165 F (74 C) the chicken is done.

Nutrition