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Arthur Avenue Known As LITTLE ITALY IN THE BRONX ™

Bronx Little Italy

Chicken with Lemon Sauce

Makes 4 Servings Picture1



  • 4 boneless, skinless chicken breast halves
  • Flour for dredging
  • 4 tablespoons butter
  • 3 teaspoons grated lemon zes
  • Juice of ½ lemon
  • 1 teaspoon black pepper
  • 1 cup white wine
  • 2 cups chicken broth
  • Salt to taste
  • ½ lemon, sliced
  • Chopped parsley and basil leaves for garnish


With a mallet, pound the chicken breasts until very thin (1/4 inch or less). Dredge the chicken in the flour, shaking off the excess. In 2 large sauté pans set over medium-high heat, melt the butter (2 tablespoons in each pan). Sauté the chicken for 2 minutes, then flip. (You are not looking for it to brown). Stir in the lemon zest, lemon juice, black pepper, and white wine. Simmer 2 minutes longer. Add broth and simmer 4 to 5 minutes more. Salt to taste.

Place the chicken with some of the pan sauce and lemon slices, garnish with the parsley and basil leaves, and serve.

** Tip**: This variation of lemon chicken preserves the classic, clean flavors of the dish, and pounding the breasts makes it quick to prepare, yet elegant to present.

Mailing Address
P.O. Box 580-203
Mt. Carmel Station
Bronx, NY 10458
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