Limoncello Chicken Food

LIMONCELLO CHICKEN WITH ROASTED FENNEL AND ASPARAGUS

Steps:

• Before You Cook Turn oven on to 450 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Zest lemon, halve, and juice. Peel and slice shallot into very thin rounds. Mince half the rounds. Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from the base of each piece, and cut into 1/2" wedges. Trim woody ends off asparagus. Stem and coarsely chop oregano. Crush garlic with the side of a knife. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. 2 Roast the Fennel Place fennel wedges on one side of prepared baking sheet with garlic cloves and toss with 2 tsp. olive oil. Season with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast 15 minutes. While fennel roasts, sear chicken. 3 Sear the Chicken Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and sear until well-browned, 3-4 minutes per side. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan for making sauce; no need to wipe clean. 4 Finish Fennel and Roast Vegetables After fennel has roasted 15 minutes, carefully flip wedges onto second side. Add asparagus, grape tomatoes, shallot rounds, and half the oregano (reserve remaining for garnish) to second side of baking sheet and toss with 1 tsp. olive oil. Bake until fennel is caramelized and tomatoes begin to burst, 10 minutes. Remove from oven, toss both gently with 1 tsp. lemon zest (reserve remaining for sauce), and set aside. 5 Make the Limoncello Sauce Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil and minced shallot to hot pan. Cook until aromatic, 30 seconds. Add white cooking wine, bring to a simmer, and simmer until mostly evaporated, 1 minute. Add chicken base, 1/2 cup water, 1 Tbsp. lemon juice, and sugar to pan and stir. Return chicken and any accumulated juices to pan and cook until sauce just coats chicken and chicken reaches a minimum internal temperature of 165 degrees, 5 minutes. Taste, and add more lemon juice if desired. Add remaining lemon zest and season to taste with salt and pepper. 6 Plate the Dish Place a serving of caramelized fennel and roasted vegetables on a plate. Serve chicken leaning against vegetables and sauce in front. Garnish with remaining oregano.

LIMONCELLO

Steps:

• Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
• Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
• Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.

CHICKEN SCALOPPINE WITH LIMONCELLO SAUCE

Steps:

• Whisk mustard and egg in a small bowl.
• Put bread crumbs on a large shallow plate and top with equal big pinches of rosemary, thyme, marjoram and sage and a few cranks of the pepper mill. Literally pinch the herbs to help release the flavor. Sprinkle with a pinch of kosher salt (or more if you like salt) and garlic powder. Mix thoroughly with your fingers.
• Heat oil and butter in a large saute pan on medium-high heat.
• Dip the breasts in egg/mustard mixture and dredge in crumbs.
• Cook chicken for 3-4 minutes a side, or until it is no longer pink inside and the crumbs are a nice golden color. Remove and transfer to a plate to keep warm.
• Add broth and limoncello to the empty pan and scrape the brown bits with a rubber spatula. If you are adding lemon juice for a more lemony flavor add it now.
• Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.
• Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.

LIMONCELLO CHICKEN

Steps:

• Season chicken with salt and pepper and dredge well in flour.
• Melt butter in a medium skilet and add chicken. Cook over medium heat until both sides are golden brown.
• Add stock. limoncello and lemon slices. Cook for 5 minutes more to thicken slightly, pressing the lemon slices with a wooden spoon to release juices.
• Top with basil.