Gennaro's Passione: The Classic Italian Cookery Book by Contaldo Gennaro

Author:Contaldo, Gennaro [Contaldo, Gennaro]
Language: eng
Format: epub
ISBN: 978-1-911595-47-2
Publisher: Pavilion Books
Published: 2017-07-12T16:00:00+00:00

petti di pollo con limone e timo

chicken breasts with lemon and thyme

Oh, the taste of my childhood: chickens scratching in the backyard, lemons and thyme from the garden. A distant but very vivid memory. Try this recipe with free-range or corn-fed chicken breasts – the combination with lemon and fresh thyme is wonderful. Serve with boiled new potatoes and green beans.

serves 4

150ml/¼ pint white wine

juice of 1 lemon

4 boneless chicken breasts

plain flour, for dusting

120ml/4fl oz olive oil

2 small onions, finely sliced

1 lemon, zest and pith removed, thinly sliced, plus a few lemon slices to garnish

16 sprigs of fresh thyme, plus a few extra to garnish

salt and freshly ground black pepper

In a small bowl, mix together the wine and lemon juice, then set aside.

Season the chicken breasts with salt and pepper and rub in well. Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly. Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking – to prevent this, cover the pan with a lid). Once they are well sealed and golden brown, remove the chicken breasts from the pan and set aside. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Add the lemon slices, thyme mix well. Return the chicken to the pan, cover and cook over a gentle heat for 3 minutes.

Turn up the heat (but be careful not to burn the onions and lemon), add the wine and lemon juice mixture, then cover and cook for 10–15 seconds, until the mixture is bubbling. Remove the lid and simmer until the liquid has evaporated slightly – the sauce will begin to thicken. Taste and adjust the seasoning if necessary.

Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over. Garnish with lemon slices and extra sprigs of thyme.

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