Cover of the new book She's On Top by Susan Lyons

She's On Top




Giancarlo’s Pollo al Limone (lemon chicken)
Giancarlo cooks this for Rina in her kitchen. He accompanies it with plain fettucine and spinach with pine nuts and raisins (see recipe below). 


  • 1 lb. chicken cutlets, pounded so that they’re thin
    flour, salt and pepper for dredging
  • 1 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • 1/2 c. chicken broth
  • juice and zest of 1 lemon
  • 2 tbsp. chopped Italian parsley
  • 1 tbsp. capers

Dredge chicken breasts in seasoned flour. Heat olive oil and butter in a frying pan over medium heat. Sauté chicken on one side until lightly browned (about 3 minutes) then turn and sauté about 2 minutes. Remove from heat and keep warm.

In the same frying pan, pour in the chicken broth, bring to a boil, then stir in the lemon juice, lemon zest, parsley and capers. Return the chicken breasts to the pan and swirl in the sauce until coated.

Books by Susan/Savanna

Cover of the new book "Champagne Rules" - a black man and a white woman kiss in deep wine-coloured light


Giancarlo’s Spinach with Pine Nuts and Raisins


  • 5 tbsp. raisins (dark or golden)
  • 2 tbsp. Marsala wine
  • 5 tbsp. pine nuts
  • approx. 20 oz. fresh spinach
  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • pepper
  • Parmesan cheese (optional)


Soak the raisins in Marsala for 15 minutes. Toast the pine nuts in a toaster oven (or sauté) until golden brown. Rinse spinach, drain and chop coarsely. Mince garlic, heat olive oil over medium heat, then sauté garlic lightly. Add spinach and cook, stirring occasionally, for about 4-5 minutes, until wilted. Drain the raisins and stir them in, along with the pine nuts. Heat through. Serve immediately, with fresh-ground pepper and fresh-grated Parmesan cheese, if desired.


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