Limoncello Chicken

Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


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Limoncello Chicken
Limoncello Chicken
2 boneless, skinless chicken breast steaks (or chicken breast fillets, pounded thin)
Salt and pepper to taste
Flour for dredging
1 tbsp. butter
3/4 cup chicken stock or reduced-sodium chicken broth
1/4 cup limoncello ( lemon liqueur)
3 slices lemon
fresh basil Snipped
Prep time: 5 minutes, Cook time: 15 minutes

Season chicken with salt and pepper and dredge well with flour. Melt butter in a medium skillet and add chicken; cook over medium heat until both sides are golden brown. Add stock, limoncello and lemon slices; cook for 5 minutes more to thicken slightly, pressing the lemon slices with a wooden spoon to release juices. Top with basil.

Makes 2 servings. Recipe may
be doubled.

Wine Pairing: Kendall-Jackson Vintner's Reserve Sauvignon Blanc
This bracing, tangy California wine
makes the perfect counterpart to
the slightly sweet lemon flavors of
the chicken.
Wine Suggestion

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Served on 2/24/09 with Sherried Mushrooms and baked potato. Good and easy. Used butter spray instead of 1 Tbsp butter.

  Comment Number: 419
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Too much chicken broth in this recipe. Limoncello flavor barely comes through. I would suggest reducing broth by half. My sauce also never got thick enough.

  Comment Number: 4884
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