I will never forget the first time I sank my teeth into one of the most amazing flavors I’ve ever tasted! I was at the Olive Garden and they had this delectable item on their limited menu. I instantly fell in love and each time I would visit the “OG”, I couldn’t order anything else but this! Then, to my dismay, they took it off their menu and I was heartbroken! I had to come up with a way to recreate this D to the LISH dish, so I decided to give it a spin! It only took a couple of tries to nail down the perfect combination of flavors. The subtle sweetness of the limoncello paired with the saltiness of the capers and artichokes and earthiness of the mushrooms is on another level! I like to serve mine with mushroom or cheese ravioli as it gives another level of richness to the dish. I’ve served this so many times to company and it always gets rave reviews! Pair it with a bright green salad and chilled glass of Prosecco!
Limoncello Chicken Scallopini
4
servings15
minutes25
minutesIngredients
1/4 cup 1/4 Canola Oil
1 lb 1 Boneless Skinless Chicken Breast
S&P to taste
1/2 cup 1/2 Flour for Dredging
1 1 Small Red Onion or 1/2 of a Large
8 oz 8 Sliced Baby Bella Mushrooms
2 2 Cloves of Minced Garlic
1/4 cup 1/4 Julienned Sun Dried Tomatoes + 2 Tbsp Oil from Jar
4-6 oz 4-6 Chopped Artichoke Hearts
2 Tbsp 2 Capers
1/2 cup 1/2 Limoncello
1 cup 1 Chicken Stock
1/2 1/2 Large Lemon Juiced
Directions
- To begin, heat canola oil in large skillet. Slice chicken breast in half length wise and pound. Season liberally with S&P. Dredge in flour and place in fry pan. Fry on both sides about 5 minutes. Remove from pan and tent with foil
- To same pan, add sun dried tomato oil from jar. Add red onion and sauté until translucent. Add garlic and mushrooms. Sauté until mushrooms reduce
- Add limoncello and chicken stock along with artichokes, capers, sun dried tomatoes and squeeze of fresh lemon. Stir well and bring to simmer. Add chicken back to pan and cover with lid to finish cooking about 5-10 minutes until internal temp of chicken reads 165
- Boil your pasta of choice(I prefer ravioli) and plate up with your scallopini. ENJOY!
