Lemon chicken’s Italian cousin is ready in minutes
This pan-fried dish is reminiscent of Chinese lemon chicken, but without the sweetness.
This dish of pan-fried chicken breasts in a delicious sour and savoury lemon sauce is reminiscent of Chinese lemon chicken, but without the sweetness.
Ingredients
2 free-range chicken breasts
salt and pepper, to season
1 tsp chicken stock powder
½ cup plain flour
2 tbsp olive oil
150ml white wine
juice of 1½ lemons, plus ½ lemon, sliced
50g cold butter, diced
1 tbsp finely chopped parsley
Method
Step 1
Cut the chicken breasts in half horizontally and pound to a thickness of ½cm between two sheets of baking paper. Season the chicken with salt and pepper. Mix the stock powder through the flour and dredge the chicken in the seasoned flour.
Step 2
Heat a pan over medium heat and add the olive oil. Fry the chicken in batches until browned, then remove from the pan. Add any remaining flour to the pan and fry in the oil for a minute, then add the white wine and bring to a simmer. Add the lemon juice to the pan and about ½ to 1 cup of water and cook to a thin sauce.
Step 3
Whisk the butter into the sauce until it thickens enough to coat the back of a spoon. Return the chicken to the pan and heat, then add the lemon slices. Scatter with parsley to serve.
Adam’s tip: Many of the dishes we consider Italian – pizzas, bolognese and parmigiana – are Italian-American adaptations that became popular here in the 1960s and ’70s.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
