I am really fond of citrus flavors. I find utilizing items you might not think about using for cooking tremendously rewarding. Now Lemoncello liqueur might be something you think of as dessert liqueur only. It’s sweet, tangy, zesty, bright lemon flavor is like a great burst of liquid sunshine.
Lemoncello liqueur is wonderful paired with cream, chives, and chicken in the recipe below. It’s a refreshing treat during summer. I’ve paired this sauce with mashed potatoes, over a bed of greens, steamed broccoli, and rice pilaf. I have even added sliced mushrooms to the sauce. This recipe is quite simple but packed with bright flavors. It’s fantastic during spring with salad or even on a bed of steamed broccoli. In the winter months, layered on top of rice pilaf or a bed of mashed potatoes. It’s so versatile that it is warming and filling in winter or autumn and light and bright in spring or summer.
- 2 Tablespoons of Olive Oil
- 2 medium finely diced Shallots
- ½ Lemon’s worth of zest and juice
- ½ cup of Lemoncello Liqueur
- ½ cup Chicken Broth
- ¾ cup Heavy Cream
- Handful of finely diced chives
- Salt and Pepper to taste
- 4 Thinly Sliced and Tenderized Chicken Breasts
Heat a sauté pan to medium heat. Add in the olive oil, sauté the shallots until tender, then add the lemon juice and zest. Add in Lemoncello Liqueur (Use caution as the alcohol may flambé, just be prepared to flambé) and reduce down by a third.
Add the chicken broth and cream, reduce it until it coats the back of a spoon. Add in chicken breasts and cover over low- medium heat until chicken cooks through flipping chicken once or twice during this process. If you plan on adding sliced mushrooms, now is the time to do it. The mushrooms only take a few minutes to cook through.
Add salt and pepper to taste, and a handful of finely diced chives and a squeeze of lemon juice and serve!
Thanks for reading! I hope you had a lovely weekend! As always if you make one of these recipes, please share it via #aroundtheworldineightygreys.