Pollo Al Citron Recipe
Chicken breast sautéed with mushrooms and capers, finished with a lemon butter white wine sauce, served with saffron rice & vegetables
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Ingredients
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Chicken and Sauce
Saffron Rice
Vegetables
Method
Prepare the Saffron Rice
- 1
Cook the Rice
In a pot, combine the long-grain rice, saffron threads, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and water is absorbed.
Cook the Chicken and Sauce
- 2
Sauté the Chicken
In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
- 3
Prepare the Sauce
In the same skillet, add the remaining butter. Add the sliced mushrooms and sauté until they are soft. Stir in the capers, then pour in the white wine and lemon juice. Cook for a few minutes until the sauce thickens slightly.
- 4
Combine Chicken and Sauce
Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes, allowing the chicken to soak in the flavors.
Cook the Vegetables
- 5
