Petto Di Pollo Al Limone Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Place the halved or whole small potatoes in a bowl. Toss with 1.5 tbs olive oil, chopped rosemary, 0.75 tsp kosher salt and 0.25 tsp black pepper until evenly coated.

Spread the potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until golden brown and tender when pierced with a fork.

Remove from oven and keep warm. If desired, finish with a light sprinkle of salt and a squeeze of half a lemon.

While potatoes roast, bring a medium pot of salted water to a rolling boil for blanching (about 1 tsp salt per 2 qt water).

Add the baby carrots and blanch for 3 minutes. Add the broccoli florets and blanch both for an additional 2 minutes (total carrot time 5 min, broccoli 2–3 min) until crisp-tender.

Drain immediately and transfer to an ice bath to stop cooking for 1–2 minutes. Drain well and pat dry.

Toss the cooled vegetables with 1 tsp olive oil, 0.25 tsp kosher salt and 1/8 tsp black pepper. Keep warm or reheat briefly in a skillet before serving. Finish with a squeeze of the remaining lemon half if desired.

Prep the chicken: slice the 1 lb chicken breasts horizontally into 1/2-inch thick cutlets (or butterfly and slice) so you have even thin pieces for quick sautéing. Pat dry with paper towels.

Season the cutlets on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Place 1/2 cup flour on a shallow plate and dredge each cutlet lightly, shaking off excess flour—this will help the sauce thicken and encourage browning.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the fat is shimmering, add the chicken cutlets in a single layer (work in batches if necessary). Cook 2–3 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer cooked cutlets to a plate and tent with foil to keep warm.

Reduce heat to medium. Add the remaining 1 tbs butter to the pan. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits with a wooden spoon. Allow the wine to reduce by about half (2–3 minutes).

Add 1/2 cup low-sodium chicken stock, 3 tbs fresh lemon juice and 1 tsp lemon zest. Stir to combine and bring to a gentle simmer.

Stir in 2 tbs capers and simmer 1–2 minutes to heat through. If you prefer a slightly thicker sauce, whisk 1 tsp flour with 1 tbs cold water to make a slurry and stir into the simmering sauce; cook 1 minute until slightly thickened.

Taste and adjust seasoning with salt and pepper as needed. Stir in 2 tbs chopped parsley and remove from heat.

Return the chicken cutlets to the skillet, spooning the sauce over them to reheat for 1 minute. Do not overcook—just warm through so the chicken stays juicy.

Serve the chicken plated with roasted potatoes and organic vegetables alongside. Spoon extra lemon-caper sauce over the chicken and garnish with additional parsley and lemon wedges if desired.