Limoncello Chicken

Limoncello is an Italian liqueur that is sweet and citrusy.  When it is heated and the alcohol has evaporated, the sugars left from the liqueur make an amazing sauce.  You could substitute white wine for the limoncello in this recipe but limoncello provides a much deeper flavor.  Plus you can enjoy a cocktail while cooking or drizzle some limoncello over vanilla ice cream for dessert so limoncello is worth the purchase!

In a deep bowl, beat together:

2 whole eggs

1 egg yolk

2 tablespoons of milk

Set aside.  In another deep bowl, mix:

1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

Set aside as well.  On a large cutting board or flat surface, evenly spread out 1 to 1 1/4 pound (about 5-6 thin sliced pieces) chicken breast.  Lay one piece of saran wrap over chicken.  Using a meat tenderizer or meat mallet, pound chicken flat, 1/2 inch or thinner.  Dredge each piece of chicken in flour mixture and set aside.  In large skillet, heat, over medium heat:

2 tablespoons of oil

2 tablespoons of butter

3 garlic cloves, minced

Once butter has melted into oil and garlic begins to brown, dredge floured chicken in egg mixture and add to the skillet.  Cook on each side for about 6-7 minutes or until golden brown.  Once chicken is cooked remove from skillet, put on plate and loosely cover with foil.  Add the skillet:

1/3 cup limoncello

3 tablespoons chicken broth

De glaze the pan by using a spoon to remove any brown bits on the bottom of the pan.  Bring to a boil for about 1 minute and reduce heat as sauce begins to thicken.  Immediately pour sauce over chicken and serve.

Serves 4

Related posts:

1. Leigh’s Lemon Chicken Marsala
2. Chicken Milanese
3. Ranch Chicken Tenders
4. Chinese Honey Chicken with Snow Pea Rice
5. Chicken Sticks