4 to 6 servings


  • 1
    to 1½ pound(s) boneless chicken breasts, sliced into thin large
    pieces, or 1 to 1½ pounds chicken tenders
  • Flour
    as needed (optional)
  • 1
    to 2 tablespoons extra virgin olive oil, divided
  • 1
    to 2 garlic cloves or to taste, peeled and minced (optional)
  • 8
    ounces fresh mushrooms, thinly sliced (optional)
  • Salt
    and freshly ground black pepper to taste
  • 1
    to 2 lemons or 3 to 4 limes, quartered and seeds removed
  • Capers
    as desired, drained, for garnish (optional)
  • Additional
    fresh lemon or lime slices or wedges, seeds removed, for garnish
  • Minced
    parsley (no stems) for garnish


chicken breast pieces or tenders for sautéing. 
May pound chicken pieces flat with the broad side of a French knife or
meat mallet, if desired.  Dredge chicken
slices in flour, coating each piece lightly, if desired.


a large heavy skillet, heat 1 tablespoon olive oil over moderate heat.  (May also lightly coat skillet with olive
oil-flavored non-caloric vegetable cooking spray, if desired, before adding
olive oil.)  Add garlic and mushrooms, if
desired; sauté, stirring frequently, over moderate heat, until garlic and
mushrooms are just tender but not browned.  Remove mushrooms with a slotted spoon and set
aside, draining drippings and garlic back into skillet.  Add remaining olive oil and chicken to
skillet and sauté, turning (over) each piece once, over moderate heat,
until lightly browned and fork tender; do not overcook as meat will become
.  Squeeze lemon(s) or lime(s)
over meat.  Arrange meat slices on each
dinner plate, spoon skillet drippings over each portion and top each
with mushrooms (if used), dividing evenly. 
Garnish each serving with capers, if desired, additional lemon or
lime slices or wedges, and minced parsley. 
Serve immediately.



Arrange a sheet of heavy-duty aluminum foil on a grill rack at the highest
level of a charcoal or gas grill over medium coals (ash gray and very
glowing) or medium to high setting of a gas grill; add 1 to 2 tablespoons olive
oil and allow to heat.  Add garlic and
chicken pieces and grill about 3 to 4 minutes or until browned on the under
side of the chicken pieces; turn (over) chicken pieces, add mushrooms to foil,
if using, and continue grilling until chicken pieces are fork tender and done
and mushrooms lightly browned and just tender.  Do not overcook.  Squeeze lemons or limes over the chicken
pieces.  Serve as previously


Variation: Omit chicken; use veal
scaloppini (very thin pieces of boneless veal) or thin uncooked turkey breast

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