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