Chicken Scaloppine With Limoncello Sauce

Ingredients

• 2 boneless skinless chicken breasts (pounded to 1/3 inch)
• 1 tablespoon Dijon mustard
• 1 egg
• 3/4 cup fresh breadcrumb or panko
• 1 pinch rosemary
• 1 pinch thyme
• 1 pinch marjoram
• 1 pinch sage
• fresh ground black pepper or lemon pepper
• kosher salt
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 cup chicken broth
• 6 tablespoons limoncello
• 1-2 tablespoon lemon juice (optional)
• 3 teaspoons capers
• 4-5 lemon slices
• fresh parsley, chopped

Directions

1. 1

   Whisk mustard and egg in a small bowl.

2. 2

   Put bread crumbs on a large shallow plate and top with equal big pinches of rosemary, thyme, marjoram and sage and a few cranks of the pepper mill. Literally pinch the herbs to help release the flavor. Sprinkle with a pinch of kosher salt (or more if you like salt) and garlic powder. Mix thoroughly with your fingers.

3. 3

   Heat oil and butter in a large saute pan on medium-high heat.

4. 4

   Dip the breasts in egg/mustard mixture and dredge in crumbs.

5. 5

   Cook chicken for 3-4 minutes a side, or until it is no longer pink inside and the crumbs are a nice golden color. Remove and transfer to a plate to keep warm.

6. 6

   Add broth and limoncello to the empty pan and scrape the brown bits with a rubber spatula. If you are adding lemon juice for a more lemony flavor add it now.

7. 7

   Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.

8. 8

   Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.