Chicken Breast with Lemon Sauce Recipe
Audra Lowe: There is nothing better than Grandma’s home cooking and one
very talented young woman is helping Italian grandmother share
their old world secrets online. Rhiannon caught up with her in
today’s Better Bites.
Rhiannon Ally: I’m here cooking today with Rossella Rago, the host of the online
show Cooking with Nonna. It just started its second season and
Nonna means Grandmother in Italian. Now, what I love about your
show, it is a little bit different than a typical cooking show. Tell us
a little bit about it.
Rossella Rago: It is different than your typical cooking show. Cooking with Nonna
is an online Italian cooking show that showcases different recipes
from different Nonna’s from different regions of Italy. So, each
webisode, we bring you to a different region of Italy in a different
city and a different Nonna preparing her generational secret recipes
that had been handed down.
Rhiannon Ally: Okay, what are we cooking today?
Rossella Rago: We are making a variation on chicken francaise, this is Petti di
Pollo al Limone or chicken breast with lemon sauce.
Rhiannon Ally: It sounds very fancy.
Rossella Rago: It is but it is delicious and quick and easy.
Rhiannon Ally: Oh good, let’s get to it. What do we do first?
Rossella Rago: Well, first we are going to start breading our chicken cutlets and
first, we are going to dredge the chicken in the flour, easy enough.
And then we have just two eggs that we have beaten already.
Okay, so we put that right in there and then to this breadcrumb
mixture, I am going to add two tablespoons of grana padano
cheese. So, you bread them all the way through and we are going
to add these to our other cutlets that we prepared. We are going to
just put them -- we have already preheated this skillet a little bit
but not too hot. We just want to brown this because these will cook
in the oven.
Rhiannon Ally: So, was your nonna a very good cook?
Rossella Rago: Oh my God, my Nonna was an incredible cook. She was actually
the complete inspiration for Cooking with Nonna. I actually lived
with here for a few years and all my friends would come over after
college and eat with us because the food was just so much better
there if you know what I mean.
Rhiannon Ally: Okay, so what is next? So, once we get these browned?
Rossella Rago: So, once we have these browned, we have wonderful cutlets
already fried up for us and we are ready to start assembling. Could
you grab that for me? That’s wonderful.
Rhiannon Ally: We have a buttered pan here.
Rossella Rago: We have a pan buttered with a half a stick of butter, very important
because that is what’s going to make our sauce nice and thick and
wonderful.
The sauce is the most important part and we just have a half of cup
of dry white wine that we are going to add in here. We have one
cup of plain chicken broth and we are going to add the juice of one
lemon.
You are really strong, all my nonnas are stronger. They’ve helped
me do this. And importantly, we are going to add a little bit of
butter to each cutlet and some fresh black pepper. This is ready to
be covered and go in the oven for 20 minutes at 375 degrees.
Halfway through, about 10 minutes through, you want to you’re
your foil off, so everything browns beautifully and gets that really
great color on top and here is the finished product.
Rhiannon Ally: Well, it looks delicious. Let’s dig in. I have to try this because it
smells wonderful too. That is so good.
For more cooking secrets straight from Italy, you can go to
cookingwithnonna.com. Also, there is a giveaway through the end
of December with KitchenAid. You can win free appliances but
right now. Thank you so much.
Rossella Rago: Thank you.
Rhiannon Ally: Let us finish our chicken.
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