Pollo Al Limone Gf Recipe

Roast potatoes

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tablespoon olive oil, chopped rosemary or thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread cut side down on a rimmed baking sheet in a single layer. Roast 20–25 minutes until golden brown and tender when pierced with a fork. Remove from oven and keep warm.

Cook vegetables

While potatoes roast, toss vegetables with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp pepper. For tender-crisp vegetables: roast on a separate sheet for 10–12 minutes at 425°F or sauté in a large skillet over medium-high heat for 6–8 minutes with occasional stirring until bright and just tender. Finish with a squeeze of lemon if desired. Keep warm.

Prepare chicken

Pat chicken breasts dry and, if thick, halve horizontally to make 8 thinner cutlets or pound gently to even thickness about 1/2 inch. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dredge each piece in 1/2 cup gluten-free flour, shaking off excess.

Pan-sear chicken

Heat a large skillet over medium-high heat and add 2 tbs olive oil and 2 tbs unsalted butter. When butter foams and oil shimmers, add chicken cutlets in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 160°F (71°C). Transfer cooked chicken to a warm plate and tent with foil. Reserve pan juices in skillet.

Saute aromatics

Reduce heat to medium. Add the minced shallot to the skillet with pan juices and sauté 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant, stirring so it doesn't brown.

Deglaze

Pour in 1/4 cup dry white wine (or chicken stock) and use a wooden spoon to scrape up browned bits from the pan. Let the liquid reduce by about half, 2–3 minutes.

Finish sauce

Stir in 1/4 cup fresh lemon juice, 1 tbsp lemon zest and 2 tsp rinsed capers. Reduce heat to low. Whisk in cold cubed butter, a few pieces at a time, until the sauce is glossy and slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley.

Return chicken to pan

Return chicken to the skillet and spoon sauce over each piece. Warm gently for 1–2 minutes until chicken reaches 165°F (74°C) and is coated in sauce. Do not boil once butter is emulsified.

Divide roasted fingerling potatoes and seasonal vegetables among four plates. Place a chicken breast on each plate and spoon additional lemon-caper butter sauce over the chicken and potatoes. Garnish with extra lemon zest or lemon wedge and a sprinkle of chopped parsley. Serve immediately.