photo by Kat's Mom
- Ready In:
- 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.
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.
This chicken was yummy. My family is eating oaleo so dredged the flattened breasts I egg and then coated them with a fine almond coating (target joes). It turned out great but wondering what happened to the sauce. It was very watery. It needed something g to thicken it. Ii will definitely make it again but will be trying to tweak the recipe to improve it.