1. Whisk mustard and egg in a small bowl. 2. 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. 3. Heat oil and butter in a large saute pan on medium-high heat. 4. Dip the breasts in egg/mustard mixture and dredge in crumbs. 5. 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. 6. 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. 7. Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully. 8. Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
