This week, Mama made her Pollo al Limone, a dish full of love and vibrant flavor. Tender chicken, fresh lemon, mushrooms, and capers simmered in a rich sauce that she perfected over the years. To elevate it, she added a splash of Gratsi White, blending beautifully with the citrusy notes. Served alongside roasted vegetables and good conversation, this dish reminds us why Sunday dinners are the heart of our week.

STEP 1

Prepare the Chicken:
Cut the chicken breasts into 1-inch slices, gently pound them to an even thickness, and set aside.
Dredge the chicken in the seasoned flour, shaking off any excess.

STEP 2

Cook the Chicken:
 Heat a pan over medium-high heat, adding the butter and 2 tablespoons of olive oil.
 Cook the chicken for approximately 2 minutes per side, or until lightly golden. Remove from the pan and set aside.

STEP 3

Sauté the Vegetables:
 In the same pan, add the remaining olive oil and sauté the onions with a pinch of salt and pepper.
 Add the mushrooms, season with salt, and cook on low heat until the pan is dry.

STEP 4

Deglaze and Build the Sauce:
Deglaze the pan by adding the Gratsi White, scraping up any browned bits.
Stir in the chicken broth, lemon slices, lemon juice, parsley, and capers. Reserve some parsley for garnish.
Simmer on low heat for 5 minutes, ensuring the sauce doesn’t dry out.

STEP 5

Combine and Finish:
Return the chicken to the pan, ensuring it’s coated in the sauce. Cover and simmer gently for 4 minutes.

STEP 6

Serve:
Garnish with reserved parsley and serve hot. Enjoy!

This dish pairs wonderfully with roasted vegetables, a fresh salad, or a side of pasta.