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Chicken Scaloppine With Limoncello

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Ingredients

Adjust Servings:
2 boneless skinless chicken breasts (pounded to 1/3 inch)
1 tablespoon dijon mustard
1 egg
3/4 cup fresh breadcrumbs or 3/4 cup panko breadcrumbs
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

Nutritional information

468.5
Calories
189 g
Calories From Fat
21 g
Total Fat
6.7 g
Saturated Fat
183.8 mg
Cholesterol
1011.8 mg
Sodium
32.2 g
Carbs
2.7 g
Dietary Fiber
3.3 g
Sugars
36.2 g
Protein
328g
Serving Size

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Chicken Scaloppine With Limoncello

Features:
    Cuisine:

    Chicken was tender. But missing something. Not sure what. Maybe needed more salt.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Chicken Scaloppine With Limoncello Sauce, 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 , Chicken was tender But missing something Not sure what Maybe needed more salt , Easy but delicious Followed recipe exactly, except at the end I thickened the sauce a little with Roux


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    Steps

    1
    Done

    Whisk Mustard and Egg in a Small Bowl.

    2
    Done

    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
    Done

    Heat Oil and Butter in a Large Saute Pan on Medium-High Heat.

    4
    Done

    Dip the Breasts in Egg/Mustard Mixture and Dredge in Crumbs.

    5
    Done

    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
    Done

    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
    Done

    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
    Done

    Place Chicken Breasts on Plates and Top With the Cooked Lemon Circles and Spoon Sauce Over Chicken.

    Avatar Of Giada Keith

    Giada Keith

    Pasta perfectionist creating handmade noodles and sauces that transport you to Italy.

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