Chicken Scaloppine with Limoncello Sauce
I came up with this recipe in an 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 Appetit
I came up with this recipe in an 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 Appetit
- 1 egg
- kosher salt
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 3/4 cup chicken broth
- fresh parsley chopped
- 1 pinch marjoram
- 1 pinch thyme
- 1 pinch rosemary
- 2 boneless skinless chicken breasts (pounded to 1/3
- 3/4 cup fresh breadcrumbs or 3/4 cup panko breadcrumbs
- 1 pinch sage
- fresh ground black pepper or lemon pepper
- 6 tablespoons limoncello
- 1 -2 tablespoon lemon juice (optional)
- 3 teaspoons capers
- 4 -5 lemon slices
- Carbohydrate 1.38080312547642 g
- Cholesterol 360.25156250654 mg
- Fat 77.0995775037421 g
- Fiber 0.604918743415523 g
- Protein 86.2423087505285 g
- Saturated Fat 23.7455080016843 g
- Serving Size 1 1 serving(s) (525g)
- Sodium 652.817412486319 mg
- Sugar 0.775884382060899 g
- Trans Fat 6.37251025020199 g
- Calories 1161 calories
Step-by-step
- 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.
Chicken Scaloppine with Limoncello Sauce: A Taste of Italy in Your Kitchen
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. Yet, I refuse to let the demands of my day steal away the pleasure of a well-crafted dinner. This Chicken Scaloppine with Limoncello Sauce recipe became a lifesaver, a testament to the fact that elegant meals don't require hours of slaving over a hot stove.
The beauty of this dish lies in its simplicity and vibrant flavors. The chicken is tender and juicy, thanks to the quick sautéing method. The breading, seasoned with a fragrant blend of herbs, adds a delightful crunch. But the real star of the show is undoubtedly the Limoncello sauce. The bright, citrusy notes of the Limoncello beautifully complement the savory chicken, creating a harmonious balance that will tantalize your taste buds. The subtle sweetness of the Limoncello is perfectly offset by the salty pop of the capers and the fresh tang of parsley.
The process is remarkably straightforward. First, I prepare a simple egg and mustard wash for the chicken, making sure to generously season it with herbs and spices. Then, I coat the chicken breasts in breadcrumbs and pan-fry them to golden perfection. While the chicken rests, I create the luscious Limoncello sauce in the same pan. This method maximizes flavor by utilizing the fond, or browned bits, left in the pan. The process is incredibly quick, even on the busiest weeknights.
This dish is incredibly versatile. You can adjust it to suit your preferences and what you have on hand. For example, I sometimes add a tablespoon of lemon juice to enhance the citrusy notes if I want a more pronounced lemony flavor. Or if I want to make the dish a little richer, I'll increase the amount of butter. The beauty of cooking, I've found, is the ability to adapt recipes to your own personal taste.
Beyond the Recipe: This Chicken Scaloppine with Limoncello Sauce isn't just a meal; it's a mood booster. The process of creating something delicious for my family and myself is a small act of self-care amidst the chaos of daily life. The aroma of the herbs and the comforting warmth of the pan-fried chicken fill my kitchen with a sense of home. This is more than just a dinner; it’s a moment of connection, a celebration of simple pleasures.
The joy extends beyond the immediate family, too. I often make extra portions for neighbours or friends who might need a little pick-me-up. Sharing food is a way to show care, a tangible expression of love and connection in a world that often feels too fast-paced. So, this is not just a recipe for a delicious meal; it's a recipe for creating beautiful connections and memories.
This Chicken Scaloppine with Limoncello Sauce is a recipe for happiness, a testament to the transformative power of cooking. It reminds us that even amidst the busyness of life, we can find moments of joy and connection, savoring the simple pleasures of a well-cooked meal. So, try it, and let the aromas and flavours transport you to a place of calm and contentment. You might be surprised by the sense of accomplishment and wellbeing that comes with creating something beautiful and delicious for yourself and your loved ones.
