Limoncello Chicken

Prep Time 10 mins Cook Time 20 mins

Servings: 4

Ingredients

• 4–5 Thin sliced chicken breasts

Joyce Farms Naked Boneless Skinless Chicken Breast

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• 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

Caputo Chef's 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) We have many options in our shop!

• 1 Lemon, sliced and seeds removed

• Fresh basil leaves

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

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

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

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

• Add chicken broth, limoncello and lemon slices.

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

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

• Remove the chicken breasts from the skillet.

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

• Remove pan from heat.

• 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