Prep 5 mins
Cook 15 mins
As published in the Winter 2007 edition of Raley's Something Extra magazine.
- 2 boneless skinless chicken breasts, filets pounded thin
- 1 tablespoon butter
- 3⁄4 cup chicken stock
- 1⁄4 cup limoncello (lemon liqeur)
- 3 lemon slices
- 1 cup flour (for dredging)
- salt and pepper
- 1 bunch fresh basil (to garnish)
- Season chicken with salt and pepper and dredge well in flour.
- Melt butter in a medium skilet and add chicken. Cook over medium heat until both sides are golden brown.
- Add stock. limoncello and lemon slices. Cook for 5 minutes more to thicken slightly, pressing the lemon slices with a wooden spoon to release juices.
- Top with basil.
This sauce is amazing! My son loves it so much that he volunteers to make dinner! Sometimes we leave the basil out if we don't have any, but it's definitely better with the basil.
Veghead, This chicken was awesome. I made this mostly as written and it was really so simple and made an elegant presentation - next time i'll do a photo:). The only thing I did differently, was I pounded my chicken breasts thin. I served it with the Roasted Sugar Snap Peas found on this site. What a meal! This is a keeper! Thanks for such a great recipe.
We liked the chicken, but we loved the sauce! I had no fresh lemons so once the chicken was cooked, I put it on a plate to keep it warm and added a big splash of lemon juice to the juices left in the pan. I cooked it an additional 7 minutes until it reduced down to a gravy consistency. Trust me, you want to add this step! I had to use dried basil so I am sure the flavor would have been a bit more intense, but the chicken just did not get as infused with the lemon flavor as we would have liked. But I am betting if I adapted this to simmer in the crockpot, it would be very flavorful. DH suggested making more sauce and using it to cook rice and then add the leftover chicken, shredded. Only needed 3/4 cup of flour. Thanks for sharing, Veghead, will be making this again.