Thursday, January 17, 2008

Pollo al limone- lemony chicken

Don't you love lemon? If you don't, you should. Many of you like chicken, and are especially partial to chicken breasts, as they seem to lend themselves so well to easy cooking. Actually, they are not the easiest chicken parts to deal with, despite appearances. They can easily be too dry, stringy, and bland if not given the proper attention.

So give them some proper attention! Citrus fruits and/or herbs work well. Marinades work well. But: don't even think of using unseemly shortcuts such as the little plastic bottles of Real Lemon (oxymoron) or using orange juice. Italian food is simple and can be simple because it has real, fine ingredients. Not little plastic bottles of pseudo-lemon.

OK. Here goes. Ingredients:

  • Two chicken breasts
  • Two lemons
  • Flour for dredging
  • 3 Tbsp. olive oil
  • Salt, pepper

Now. Cut your two chicken breasts in four parts, which will be about equal. Marinade the four parts in the freshly-squeezed juice of the two lemons for at least half an hour. Drip dry the ole chicken pieces. In the meantime, heat the olive oil in a good-sized pan. Dredge the chicken in the flour. Fry the chicken pieces until golden brown on both sides. Serve while hot, with extra fresh lemon on the side, if desired. And you should always desire fresh lemon. Add salt and pepper to taste.