Ingredients
-
2
-
1
-
1
-
3/4
-
1
-
1
-
1
-
1
-
-
-
1/2
-
1
-
1
-
3/4
-
6
Directions
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. |