Chicken Breast with Lemon Sauce Recipe

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.