LIMONCELLO CHICKEN BREAST

Entree - Lactose free - Could be gluten free (READ footnotes)

Shirley, one of our friends, asked me my recipe for limoncello chicken... ehm... I don't have any, so I started talking with Luciano (of Luciano's Restaurant here in Reno) and then with two other FB friends Giovanna and Eleonora, both Italian living in California. This is the very rewarding result. I can assure you it's beyond easy!!!

1 chicken breast, sliced quite thin (about 6-8 slices total)
1 lemon, juice and grated zest
1 tbsp Sicilian capers, packed in salt and rinsed
1/3 cup limoncello
Italian 00 flour to dredge
Italian extra virgin olive oil
Italian sea salt
Few leaves of lemon and bee balm, chopped.


Roughly chop the capers. Pound the slices, if they are too thick, then dredge in flour on both sides, shaking off the excess.

In a large skillet over medium-high heat, warm the olive oil then briefly sautee capers and lemon zest. Add chicken breast slices and sautee until golden on both sides, season with salt.

Pour both lemon juice and limoncello, lower to medium heat and cook until done, turning slices once. It shouldn't take longer than 4-5 minutes per side, by then the cooking juice should be thick enough.

Serve immediately, sprinkled with the herbs, with a nice salad or sauteed/steamed vegetables.

This recipe serves 3-4.

- This is a very delicate recipe, DON'T use capers in vinegar or brine: the aftertaste will ruin the final result. The capers packed in salt don't have that aftertaste; anyway, since they are pretty strong, don't use more than 8-10 pieces.
- I used both lemon and bee balm leaves because they are "lemoney" and pair perfectly with this dish. You can also use parsley, if you like it; I wanted to prepare something totally different.
- This is really easy and quich to prepare, the final result is slightly sweet, due to limoncello. If you think you may not like it, use a little more lemon and a little less limoncello.
- If, when meat is ready, your cooking juice is not thick to your desire, just turn heat on high and boil for a minute or two.
- It's lactose free and, in order to have it gluten free, use corn starch instead of flour.