Ingredients
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2 boneless skinless chicken breasts (pounded to 1/3 inch)
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1 tablespoon Dijon mustard
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1 pinch rosemary
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1 pinch thyme
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1 pinch marjoram
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1 pinch sage
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fresh ground black pepper or lemon pepper
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kosher salt
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1/2 teaspoon garlic powder
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1 tablespoon olive oil
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1 tablespoon butter
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3/4 cup chicken broth
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6 tablespoons limoncello
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1 -2 tablespoon lemon juice
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3 teaspoons capers
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fresh parsley, chopped
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1 egg
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3/4 cup fresh breadcrumbs or 3/4 cup panko breadcrumbs
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4 -5 lemon slices
Instructions
- Whisk mustard and egg in a small bowl.
- Put bread crumbs on a large shallow plate and top with equal big pinches of rosemary, thyme, marjoram and sage and a few cranks of the pepper mill. Literally pinch the herbs to help release the flavor. Sprinkle with a pinch of kosher salt (or more if you like salt) and garlic powder. Mix thoroughly with your fingers.
- Heat oil and butter in a large saute pan on medium-high heat.
- Dip the breasts in egg/mustard mixture and dredge in crumbs.
- Cook chicken for 3-4 minutes a side, or until it is no longer pink inside and the crumbs are a nice golden color. Remove and transfer to a plate to keep warm.
- Add broth and limoncello to the empty pan and scrape the brown bits with a rubber spatula. If you are adding lemon juice for a more lemony flavor add it now.
- Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.
- Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.