Pollo al limone – chicken in lemon and wine sauce Recipe
Pollo al limone is tender pieces of chicken simmered in a sauce of white wine, lemon, and butter. In Italy it’s a home-style classic for Sunday lunch – simple, yet smelling like a little seaside restaurant. The sauce is slightly tangy, buttery, and pairs beautifully with pasta, rice, or potatoes.
Pollo al limone pojawia się w domowej kuchni Lombardii i Wenecji Euganejskiej jako prosty sposób na urozmaicenie kurczaka cytryną i winem. Danie korzysta z technik znanych z kuchni francuskiej, ale ma wyraźnie włoski, cytrusowy charakter.
Pollo al limone combines the simplicity of Italian home cooking with the elegance of a restaurant dish – just a few ingredients create a sauce with surprising depth of flavor. The lemon cuts through the buttery base and white wine, so the chicken is both light and comforting, like a typical lunch in a seaside trattoria. It’s one of those dishes that smell like a long, lazy Sunday lunch, yet you can easily make it on a weeknight after work.
Dlaczego ta wersja działa
- Obtoczenie kurczaka w cienkiej warstwie mąki zagęszcza sos bez dodatkowej zasmażki.
- Mocne odparowanie wina usuwa ostry aromat alkoholu, zostawiając tylko głębię smaku.
- Dodanie masła na końcu emulguje sos, dzięki czemu jest gładki i się nie rozwarstwia.
- Cytryna w formie skórki i soku pozwala precyzyjnie wyregulować poziom kwasowości.
Chef's tips
Dredge the chicken in flour right before frying – this keeps the meat juicy and helps the sauce thicken nicely without lumps. Let the wine reduce over fairly high heat until it no longer smells strongly of alcohol, then add the butter and lemon juice, tasting the sauce after each spoonful. Be careful not to overdo the lemon at the start – it’s easier to add a few drops at the end than to rescue a dish that’s too sour.
How to serve
This dish is best served with tagliatelle or thin spaghetti that can soak up the sauce, or with simple risotto bianco. To drink, choose a light, dry white wine such as pinot grigio or verdicchio, or homemade lemonade with a slice of lemon if you’re cooking a family meal. It’s a great option for a Friday date-night dinner – one big pan of food that only needs a bowl of salad with olive oil alongside.
Na co uważać
- Nie przegrzewaj czosnku – jeśli zaczyna się szybko rumienić, natychmiast wlej wino, inaczej sos będzie gorzki.
- Nie przepełniaj patelni kurczakiem; zbyt ciasno ułożone kawałki zaczną się gotować, a nie rumienić.
- Nie gotuj kurczaka w sosie na dużym ogniu zbyt długo, bo stanie się włóknisty i suchy.
Zamienniki
- Białe wino możesz zastąpić lekkim bulionem drobiowym z łyżką soku z cytryny dla kwasowości.
- Zamiast piersi użyj udek bez kości – będą bardziej soczyste, ale duś je 2–3 minuty dłużej.
- Natkę pietruszki możesz podmienić na listki bazylii, jeśli chcesz bardziej ziołowy aromat.
Ingredients
- chicken breast fillet cut into strips or thin slices - 500 g
- flour for dredging - 3 tablespoons
- butter - 40 g
- olive oil - 1 tablespoon
- dry white wine can be replaced with stock - 120 ml
- chicken or vegetable stock - 150 ml
- unwaxed lemon zest and juice - 1 piece
- garlic clove finely chopped - 1 piece
- fresh parsley chopped - 2 tablespoons
- salt and pepper to taste
Preparation
- Pat the chicken dry with paper towels and cut into strips or thin slices. Season with salt and pepper on both sides.
- Put the flour on a shallow plate and dredge the chicken pieces in it, shaking off any excess.
- Heat the olive oil and half of the butter in a large pan over medium heat. When the butter foams, arrange the chicken pieces in a single layer.
- Fry the chicken for 3–4 minutes on each side until lightly golden. If your pan is small, fry in batches so the meat doesn’t steam. Transfer the cooked pieces to a plate.
- In the same pan, add the chopped garlic and fry for 30–40 seconds over low heat until fragrant.
- Pour in the white wine, increase the heat, and cook for 2–3 minutes, scraping up the browned bits from the bottom with a wooden spoon – they add lots of flavor.
- Add the stock, lemon zest, and 2 tablespoons of lemon juice. Stir and cook for 3–4 minutes over medium heat until the sauce reduces slightly.
- Return the chicken pieces to the pan along with any juices from the plate. Simmer for 5–7 minutes over low heat until the chicken is cooked through and the sauce has thickened slightly.
- Remove the pan from the heat, add the remaining butter, and stir until it melts and the sauce becomes smooth and glossy.
- Sprinkle with chopped parsley, taste, and if needed season with more salt, pepper, or an extra squeeze of lemon juice. Serve immediately.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or stock if the sauce has thickened too much.
I often make this chicken on Mondays when there’s leftover white wine from the weekend – instead of going to waste, it ends up in the sauce and I instantly have a “restaurant” on my plate. I always set aside a portion for the next day’s lunchbox, because the sauce tastes even better the following day.
