Limoncello Chicken

Prep Time 10 mins Cook Time 20 mins

Servings: 4

Ingredients

• 4–5 Thin sliced chicken breasts

• Salt and pepper to taste

Sea Salt Coarse Trapanese 2.2 lbs

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Fior di Maiella Peppercorn Trio for Cacio e Pepe

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• Flour for dredging

Semola di Grano Duro Flour

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• 2 Eggs

• Bread Crumbs

La Squisita Italian Seasoned Bread Crumbs

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• 1 tbsp Butter

Delitia Butter of Parma

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• 1 c Chicken broth

Aneto Chicken Broth, Low Sodium

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• 1/2 c Limoncello (lemon liqueur)
  

Amalfi Limoncello

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• 1 Lemon, sliced and seeds removed

• Fresh basil leaves

1. Season your chicken breasts with salt and pepper and dredge the breasts with flour giving them a nice even coating.

2. Beat eggs in small bowl, dip chicken breasts in egg then dredge in pan of bread crumbs to coat.

3. Melt the butter in a large skillet and add chicken when butter sizzles.

4. Cook over medium heat until both sides are a golden brown.

5. Add chicken broth, limoncello and lemon slices.

6. Cook for an additional 5 minutes or until chicken is cooked through.

7. Save the cooked lemon slices to serve with the chicken for an extra touch.

8. Remove the chicken breasts from the skillet.

9. Turn heat up to medium-high and allow the sauce to simmer and thicken for a couple of minutes.

10. Remove pan from heat.

11. Spoon the limoncello sauce over the chicken and top with fresh-snipped basil. Serve with rice and a veggie!

Buon Appetito!

Recipe Notes:

Diva di Cucina