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Cooking is something I have always enjoyed. I learned to cook at the apron strings of my mother and grandmother. The experience of cooking brings me both pleasure and peace of mind.







Sunday, November 7, 2010

Lemon/Lime Limoncello Chicken with Limoncello & Sangria Beurre Blanc Sauce


Ingredients
Lemon
Lime Infused Olive Oil
Orange Infused Olive Oil
Garlic
Unsalted Butter
Capers
White Sangria
Limoncello - (or lemoncello[citation needed]) (Italian pronunciation: [limonˈtʃɛllo]) is an Italian lemon liqueur mainly produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Traditionally, it is made from the Sorrento lemon, though most lemons will produce satisfactory limoncello.

Marinade
Zest the lemon and the lime into a bowl
Squeeze the juice of the lemon & lime into the bowl
Add ¼ tsp of garlic
Add equal amounts of the lemon& lime olive oil (approx. ¼ cup of each)
Stir, cover, and set aside

Prep the Chicken
I used boneless/skinless chicken slice down the middle of the breast so that I have two steaks per breast.
Place the chicken into pan and drench with ½ the marinade made above
Season, cover, and let stand for 2 hours minimum.
Grill the chicken on both side approximately 10 minutes each side

Limoncello & Sangria Beurre Blanc Sauce
Take the remaining ½ of the marinade and add 1 cup + of the white sangria wine
Put on low heat and reduce for about an hour until it is reduced to approximately ¼ cup
Just prior to serving turn the heat on high and whisk in ½ cup unsalted butter

Serving
Place the chicken steak on a plate and pour on a generous amount of the beurre blanc

1 comment:

  1. This recipe is soooo yummy! Thanks for sharing:)

    ReplyDelete