Prep Time 10 mins Cook Time 20 mins
Servings: 4
Ingredients
4–5 Thin sliced chicken breasts
Salt and pepper to taste
Flour for dredging
2 Eggs
Bread Crumbs
1 tbsp Butter
1 c Chicken broth
1/2 c Limoncello (lemon liqueur)
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: