Flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film. Fry the chicken in the olive oil for three minutes each side.

Add the lemon juice, zest and salt and pepper. Add the white wine and reduce for 30 seconds.

Coat the knob of lactose free butter in gluten free flour, and drop in the mixture to thicken. Remove the chicken and serve with green beans.


1 chicken breast

2 tbsp olive oil

½ lemon, juice & zest

salt and freshly ground black pepper, to taste

5 tbsp white wine

knob of lactose/dairy free butter

pinch of gluten free flour

To serve

green beans, cooked

Chicken al limone

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