- 3 boneless skinless chicken breasts, thin sliced or pounded
- 3 tablespoons butter
- 1& 1⁄2 cup chicken stock (I used bullion)
- 1⁄2 cup limoncello (lemon liqueur)
- 1/2 cup heavy cream
- 1 lemon (Cut in 4 slices)
- 1 cup flour (for dredging) + 1 Tablespoon for a roux
- salt and pepper
- Season chicken with salt and pepper and dredge in flour.
- Melt 2 of the tablespoons of butter in a medium skillet and add
chicken. - Cook over medium heat until both sides are golden brown.
- After chicken is browned, add 1 tablespoon of butter to the hot pan and melt. After melted add 1 tablespoon of flour to form a roux. Add the heavy cream and incorporate.
- Add stock. limoncello and lemon slices. Squeeze the juice out of the remaining piece of lemon.
- Add the chicken back to the pan.
- Cook for 5 minutes more to thicken slightly, pressing the lemon slices
Serve with fresh pasta. I have added peas to this dish as well and it works very nice.
