Chicken Scaloppine With Limoncello Sauce Recipe #250814
I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite.
30 min | 20 min prep
SERVES 2
- 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
- Whisk mustard and egg in a small bowl.
- 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.
- Heat oil and butter in a large saute pan on medium-high heat.
- Dip the breasts in egg/mustard mixture and dredge in crumbs.
- 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.
- 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.
- Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.
- Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.
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5 stars