Chicken Scaloppine With Limoncello Sauce

Name: Chicken Scaloppine With Limoncello Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 boneless skinless chicken breasts (pounded to 1/3 inch); 1 tablespoon Dijon mustard; 1 egg; 3/4 cup fresh breadcrumbs or 3/4 cup panko breadcrumbs; 1 pinch rosemary; 1 pinch thyme; 1 pinch marjoram; 1 pinch sage; fresh ground black pepper or lemon pepper; kosher salt; 1/2 teaspoon garlic powder; 1 tablespoon olive oil; 1 tablespoon butter; 3/4 cup chicken broth; 6 tablespoons limoncello; 1 -2 tablespoon lemon juice (optional); 3 teaspoons capers; 4 -5 lemon slices; fresh parsley, chopped

Submitted by ncmysteryshopper

"I came up with this recipe in a 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 Appetite."

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photo by ncmysteryshopper

Ready In:: 30mins
Ingredients:: 19
Serves:: 2

ingredients

2 boneless skinless chicken breasts (pounded to 1/3 inch)
1 tablespoon Dijon mustard
1 egg
³⁄₄ cup fresh breadcrumbs or 3/4 cup panko breadcrumbs
1 pinch rosemary
1 pinch thyme
1 pinch marjoram
1 pinch sage
fresh ground black pepper or lemon pepper
kosher salt
¹⁄₂ teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
³⁄₄ cup chicken broth
6 tablespoons limoncello
1 -2 tablespoon lemon juice (optional)
3 teaspoons capers
4 -5 lemon slices
fresh parsley, chopped

directions

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.

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Reviews

Chicken was tender. But missing something. Not sure what. Maybe needed more salt.

Carol D.
Easy but delicious. Followed recipe exactly, except at the end I thickened the sauce a little with Roux.

Maxandsam
This recipe is extraordinary! I served Corn w/ green onions as a side dish (recipe #132305) and the match of the tangy lemon sauce w-the sweetness of the corn was superb!<br/><br/>I added to the sauce the extra lemon juice and also some Moroccan preserved lemons that match the capers & mustard musky flavors. It came out great! I also marinated the chicken w/lemon, garlic and herbs overnight.<br/><br/>The only change I'll make next time is to saute in oil only (no butter): I used medium-low heat and still the butter was burned by the time the chicken cooked through. Great recipe!

verodcook
We loved it! Iserved it with #31767 Lemon Rice with peas and green onions and it was perfect...I will be putting this in my favorite recipes....would be great to serve company, real simple the the flavor was fabulous...I did not have any capers, but we did not miss them....I used Brownwood Farms Kreame Mustard instead of Dijon....lovely recipe

CIndytc
Love this...I used "Recipe #383862" and also thickened the sauce with about 1 t. of cornstarch. The flavor in the breading is perfect!

CaliforniaJan

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RECIPE SUBMITTED BY

ncmysteryshopper

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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