Chicken

Maltagliata di Pollo con Limone

Name: Maltagliata di Pollo con Limone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 lemon; 2 tbs olive oil; 20g unsalted butter; 1 onion, thinly sliced; 1/4 cup (35g) plain flour, seasoned with salt and pepper; 2 x 200g free-range chicken breast fillets, cut into 5mm strips 100ml dry white wine; 100ml chicken stock; 1 tsp caster sugar; 2 tsp roughly chopped marjoram; 2 tbs finely chopped flat-leaf parsley; Rocket salad, to serve

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by Tobie Puttock

Celebrity chef

Oct 03, 2015

Tobie hits the jackpot with an easy dish of pan-fried chicken that’s ready in no time.

1 lemon
2 tbs olive oil
20g unsalted butter
1 onion, thinly sliced
1/4 cup (35g) plain flour, seasoned with salt and pepper
2 x 200g free-range chicken breast fillets, cut into 5mm strips 100ml dry white wine
100ml chicken stock
1 tsp caster sugar
2 tsp roughly chopped marjoram
2 tbs finely chopped flat-leaf parsley
Rocket salad, to serve

Method

1.

Use a zester to make thin strips of lemon rind, then peel the lemon and thinly slice the flesh. Set zest and flesh aside.
2.

Heat 1 tbs oil and half the butter in a large non-stick frypan over medium heat. Add onion and cook, stirring, for 3-4 minutes until softened. Remove the onion from the pan and set aside.
3.

Toss the chicken in the flour to coat, shaking off excess. Return the pan to medium-high heat and add remaining oil and butter. In batches, cook the chicken for 1 minute, turning, until golden. Return the onion and all the chicken to the pan. Add wine, then simmer for 1-2 minutes until almost evaporated. Add the lemon zest, lemon segments, sugar and enough stock to almost cover the chicken. Bring to the boil, then simmer for 2-3 minutes until the chicken is cooked and liquid has reduced by half.
4.

Season to taste with salt and pepper, then toss through the marjoram and parsley. Serve with a rocket salad.