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Chicken with Lemon Sauce from Roberto’s Restaurant


  • 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.

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