Prep 20 mins
Cook 10 mins
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.
- 2 boneless skinless chicken breasts (pounded to 1/3 inch)
- 14.79 ml Dijon mustard
- 1 egg
- 177.44 ml fresh breadcrumbs or 177.44 ml panko breadcrumbs
- 0.25 ml rosemary
- 0.25 ml thyme
- 0.25 ml marjoram
- 0.25 ml sage
- fresh ground black pepper or lemon pepper
- kosher salt
- 2.46 ml garlic powder
- 14.79 ml olive oil
- 14.79 ml butter
- 177.44 ml chicken broth
- 88.74 ml limoncello
- 14.79-29.58 ml lemon juice (optional)
- 14.78 ml 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.
Easy but delicious. Followed recipe exactly, except at the end I thickened the sauce a little with Roux.
This recipe is extraordinary! I served Corn w/ green onions as a side dish (recipe #132305) and the match of the tangy lemon sauce w-the sweetness of the corn was superb!
I added to the sauce the extra lemon juice and also some Moroccan preserved lemons that match the capers & mustard musky flavors. It came out great! I also marinated the chicken w/lemon, garlic and herbs overnight.
The only change I'll make next time is to saute in oil only (no butter): I used medium-low heat and still the butter was burned by the time the chicken cooked through. Great recipe!
We loved it! Iserved it with #31767 Lemon Rice with peas and green onions and it was perfect...I will be putting this in my favorite recipes....would be great to serve company, real simple the the flavor was fabulous...I did not have any capers, but we did not miss them....I used Brownwood Farms Kreame Mustard instead of Dijon....lovely recipe