Recipe: Adapted Rao's Lemon Chicken & Peas with Prosuitto

Rao's is a classic Italian Manhattan restaurant made famous by their 70+ year old family recipes. You know that they have something good going when the wait for a reservation is over a year!

Assuming you enjoy a bit more spontaneous travel, make this easy recipe at home! The Food Network's Barefoot Contessa recently paid a visit to Rao's, making the recipe for their famous Lemon Chicken with a side of Peas with Proscuitto available to the masses. I adapted this a bit based on my tastes and what I had on hand, including halving the chicken's sauce and using chicken breasts versus a whole chicken. 

First, add a drizzle of olive oil and pinch of sea salt to both breasts before broiling on high for 20 minutes, rotating once.

Set chicken aside while leaving your broiler on and whisk sauce of 1C fresh lemon juice, 1tsp chopped garlic, 1tsp dry oregano, 1/2C olive oil, 1tsp red wine vinegar, and salt and pepper to taste in a bowl. 

Cut cooked chicken into bite sized chunks and pour sauce over top, tossing to make sure everything is well coated. Broil for three more minutes turning each piece once.

Remove the chicken and pour your sauce into a saucepan on medium high heat. Add 1/4C fresh, finely chopped parsley and serve over plated chicken.


Make sure to give your guests crusty bread to soak up all that lemony goodness! I use my broiler for toasting as well to achieve the all-over golden color I love.

I cooked the peas simultaneously, starting with 1/2C chopped white onion cooked to translucency in olive oil. Then added 1/2C chopped prosciutto (The deli cut I have is fine, but the thicker, dryer type would be ideal).

Once crisped, add 2C peas (of course fresh, beautiful English peas would be best, but frozen or even canned will do), 1C chicken broth, and season to taste.


Cook about five minutes, until the peas are tender and all the ingredients are fully incorporated. Then drain liquid and serve.

I rounded out dinner with a easy Caprese taking advantage of my garden's fresh tomatoes and basil.


Pair with a bright, crisl Sauvignon Blanc. Perfect dinner on a summer evening for two!