Chicken Scaloppine with Limoncello Sauce
Elevate your dinner table with this elegant Chicken Scaloppine with Limoncello Sauce, a dish bursting with fresh, zesty flavor and luscious creaminess. Perfectly tender chicken breasts are lightly coated in seasoned flour, pan-seared to golden perfection, and nestled in a velvety sauce made with limoncello liqueur, garlic, and a splash of cream. Brightened with fresh lemon juice and zest, this Italian-inspired entrée strikes the perfect balance between tangy and rich. Finished with a sprinkle of chopped parsley, it’s as visually stunning as it is delicious. Ready in just 40 minutes, this gourmet-style recipe is ideal for impressing dinner guests or treating yourself to a luxurious weeknight meal. Pair it with pasta, rice, or roasted vegetables for a complete and irresistible plate.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cups Chicken stock
- 0.25 cups Limoncello liqueur
- 0.5 cups Heavy cream
- 2 tablespoons Fresh lemon juice
- 1 teaspoons Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken to about 1/4-inch thickness.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts in batches and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the stock simmer for 2-3 minutes.
Stir in the Limoncello liqueur, heavy cream, lemon juice, and lemon zest. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Cook for another 2-3 minutes to warm the chicken and allow the flavors to meld.
Sprinkle the chopped fresh parsley over the top just before serving. Serve the Chicken Scaloppine with Limoncello Sauce hot, paired with pasta, rice, or a simple side of sautéed vegetables.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 23.3 g | ||
| Protein | 234.3 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
