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Pollo Limone -- Lemon Chicken





2 to 3 lbs. boneless chicken breasts or
chicken parts
1/4 cup olive oil
3 cloves garlic, minced
1 tsp. rosemary
1/2 tsp. sage
1/3 cup lemon juice
Salt and pepper to taste


Rinse and pat dry the chicken breasts or chicken parts, whichever you are using. Use a large frying pan and heat the olive oil using medium to medium low heat. Add the rosemary, sage and garlic. Saute the garlic until soft and lightly browned. Add the chicken and brown on all sides. Add salt and pepper and lemon juice, Cover and continue cooking.

If boneless, breasts are used the dish will take only 15-20 minutes. Keep a close watch on the chicken, and do not over cook. Serve using the pan juices to spoon over the chicken.

Author's Comments

This is another very quick dish for the busy household. Served with a simple vegetable and or a salad, which can be made while the chicken is finishing, this makes a complete meal. For those of us who like the tartness of lemon, you can increase the lemon juice to ½ cup, but it will have a very strong lemon flavor.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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