Limoncello Chicken

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Holiday 2014

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Limoncello Chicken
Limoncello Chicken
2 Raley's boneless, skinless chicken breasts, 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
Snipped fresh basil

Prep: 5 minutes, Cook: 15 minutes, Serves: 2*

1. Season chicken with salt and pepper and dredge well with flour.

2. Melt butter in a medium skillet and add chicken; cook over medium heat until both sides are golden brown.

3. 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.

*Recipe may be doubled.

Wine Suggestion
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.

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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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