Pollo ala Limone

Pollo ala Limone

Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Meal type Main Dish
By author Chris Rovezzi (Executive Chef/Owner) Rovezzi’s Ristorante 


  • 8oz Boneless Chicken Breasts (2 breasts 4 ounces each, pounded thin)
  • 2 cups Fresh Baby Spinach
  • 3 Whole Eggs (scrambled)
  • Flour (small bowel for dusting)
  • 1 tablespoon Garlic (minced)
  • 1/4 cup Chicken Stock
  • 1/4 cup White Wine
  • 1/2 cup Mozzerella Cheese (ahredded)
  • 1 lemon juice (large)
  • Extra Virgin Olive Oil
  • Salt (to taste)
  • Black Pepper (to taste)
  • 5 or 6 Small Tomatoes (either grape or cherry tomatoes cut in half)
  • 2oz Butter


Recipe by Chris Rovezzi (Executive Chef/Owner) Rovezzi’s Ristorante
Photography by Pete Lapriore


Coat the bottom of a medium size sautee pan with the oil and place it over high heat. Dredge the chicken in the flour and then place into the egg mixture. When the oil is hot enough (you should see a tiny bit of smoke start to rise from the pan) place the two pieces of chicken in the pan and cook until egg turns golden about 30 seconds. Flip the chicken and do the same on the other side. Place the chicken on a baking pan or baking dish. Add another ounce of olive oil to the pan and place the spinach in the pan.
Add a pinch of salt and pepper and sauteed the spinach just till it wilts.Turn the stove off. Place the spinach on top of the chicken. Distribute the cheese over the chicken evenly and place baking dish into a 350 degree oven. The chicken should take 15 to 20 minutes to cook through. While the chicken is cooking. Reheat the pan to high and add one more ounce of oil. Add the garlic to the hot oil; and just as it starts to turn white NOT BROWN!!! add the tomatoes, lemon juice and the wine. Let the wine reduce for a few minutes and then add the chicken stock.
Season with a bit of salt and pepper and let the sauce simmer for 2 minutes. Remove the pan from the stove and add the butter whisking until it makes a smooth glossy sauce. Transfer chicken to serving plates and top with the sauce. Mangia!

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