Limoncello Chicken

Limoncello with Chicken

4 chicken breast, cut into 2 inch pieces                             
Kosher salt and freshly ground pepper                                          
Pinch red pepper flakes                                                       
Zest and juice of 1 lemon                                                    

2 teaspoons fresh thyme                                                     
2 teaspoons fresh rosemary, minced
4 garlic cloves, minced
2-3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup Limoncello

Marinating the chicken: Place the chicken pieces in a non-metallic pan and add the salt, pepper, red pepper flakes, zest, lemon juice, thyme, rosemary and garlic. Marinade in the refrigerator about 2 hours.

Cooking the chicken: Add the oil and butter in a large skillet over medium-high heat and cook the chicken until golden and fully cooked on all sides.  Add any remaining marinade and the Limoncello to the skillet, and reduce the liquid about 1-2 minutes.  

Cooking tip: Be sure the chicken is free of any water or moisture before you add to the marinade. If it is not completely dry, it will be a watered down version of this recipe.

Lemon from Campania

Limoncello originated in the Campania region of Italy. It is made from the skin of lemons grown in that region. Its preparation is simple, yet meticulous. It takes about 3 months for the Limoncello to be ready to become a drinkable liquor. The liquor can be enjoyed as an aperitif or digestive, before and after meals.

 For the recipe, the Limoncello enhances the flavor of the chicken. It's a nice change from using white wine.  Limoncello can be used in many recipes with chicken, shrimp and even desserts.

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