This Limoncello Rooster is a flavorful, elegant dish with tender hen breasts simmered in a creamy, citrusy limoncello sauce. Excellent for a particular dinner or elevating a weeknight meal with minimal effort, this dish is assured to impress.
This limoncello hen has rapidly change into a favourite in my kitchen – not simply because it’s extremely flavorful, however as a result of it feels fancy with out all of the fuss. It’s excellent for these nights whenever you wish to deal with your self or impress somebody particular with minimal effort.
I first made this dish after buying a bottle of limoncello to make limoncello truffles. Now it’s a staple, particularly when paired with sides like garlic rosemary potatoes or truffle mashed potatoes. If you happen to’re a fan of lemony flavors, you may additionally love my hen limone or lemon butter shrimp.
What I like most about this recipe is how versatile it’s. Whether or not you’re cooking for a cocktail party or simply sprucing up a weeknight meal, it really works for any event. Plus, the leftovers (if there are any!) reheat fantastically, making it a meal prep win too.
Causes to Love This Recipe
Ingredient Overview
You should definitely try the total recipe and ingredient record under
For the Rooster:
- Rooster Breasts. The star of the dish! Boneless, skinless hen breasts present a lean protein. You too can use hen thighs.
- All-Function Flour. All-purpose flour helps create a lightweight crust on the hen, which not solely provides texture but in addition helps the sauce cling to the hen.
- Salt and Black Pepper. Easy seasonings that deliver out the pure flavors of the hen.
For the Sauce:
- Limoncello. Limoncello provides a citrusy sweetness to the sauce. If you happen to don’t have limoncello or desire a non-alcoholic model, recent lemon juice with further hen inventory is a superb substitute.
- Rooster Broth. Rooster broth offers a savory base for the sauce and balances the citrus flavors.
- Heavy Cream. Heavy cream creates a wealthy and velvety sauce. For a lighter choice, you’ll be able to substitute with half-and-half.
- Recent Lemon Juice and Zest. Amplifies the citrus taste and enhances the limoncello.
- Garlic. Provides depth to the sauce. Freshly minced garlic is finest for this recipe.
- Unsalted Butter. Provides a contact of richness and helps thicken the sauce.
Garnishes:
- Recent Parsley. Provides a pop of coloration and freshness to the dish.
- Lemon Slices. A lovely of entirety that highlights the citrus theme of the recipe.
Step-By-Step Directions with Photographs
This can be a transient overview. You should definitely try the total recipe and ingredient record under
Ideas for Success
- Prepare dinner Rooster Evenly. Pound the hen breasts to an excellent thickness or minimize bigger items into thinner cutlets. This ensures uniform cooking and prevents dry or undercooked spots.
- Pat the Rooster Dry. Totally pat the hen dry earlier than dredging in flour. This helps the coating stick and ends in a wonderfully golden exterior.
- Keep away from Overcrowding the Skillet. Prepare dinner the hen in batches if essential to keep away from steaming as a substitute of searing. A correctly seared crust enhances each texture and taste.
- Deglaze the Pan. Scrape up the browned bits (fond) when including the limoncello. These bits add taste to the sauce.
- Maintain an Eye on the Garlic. Garlic can burn rapidly. Sauté it simply till aromatic, about 30 seconds.
- Customise the Sauce. If you happen to desire a lighter sauce, use half-and-half as a substitute of heavy cream. For a stronger citrus taste, add a contact extra lemon juice or zest.
- Examine Rooster Doneness. Use an instant-read thermometer to verify the hen reaches 165 F (74 C) for protected and completely cooked outcomes.
- Modify Sauce Consistency. If the sauce is just too thick, stir in a splash of hen broth or cream. If it’s too skinny, let it simmer a bit longer to cut back.
- Serve Instantly. This dish is finest served recent whereas the sauce is heat and creamy. Pair along with your favourite sides like pasta, rice, or roasted greens for an entire meal.
Storage and Reheating
Storage
- Enable the hen to chill fully earlier than storing. Place it in an hermetic container and refrigerate for as much as 3 days. For longer storage, switch it to a freezer-safe container or bag and freeze for as much as 3 months.
Reheating within the Microwave
- Place the hen and sauce in a microwave-safe dish. Cowl loosely with a microwave-safe lid or damp paper towel to forestall drying out. Warmth on medium energy in 30-second intervals till warmed by.
Reheating on the Stovetop
- Add the hen and sauce to a skillet over low to medium warmth, stirring often. Add a splash of hen broth or cream if the sauce has thickened an excessive amount of throughout storage.
Reheating from Frozen
Thaw frozen hen in a single day within the fridge. Then, reheat utilizing both the microwave or stovetop strategies talked about above.
Professional Tip
If reheating a number of parts, you’ll be able to switch the hen and sauce to a baking dish, cowl with foil, and heat in a 350 F (177 C) oven for 15–20 minutes, including a splash of liquid if wanted.
simpler
Rooster Breast Recipes
For the Rooster
- 4 boneless, skinless hen breasts (Word 1)
- ½ cup all-purpose flour (or gluten-free flour for a GF model)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Sauce
- 2 cloves garlic minced
- ½ cup limoncello (or substitute with recent lemon juice and a further 1/4 cup hen inventory for a non-alcoholic model) (Word 2)
- ½ cup hen broth
- 2 tablespoons recent lemon juice
- 1 teaspoon lemon zest
- ¼ cup heavy cream (or substitute with half-and-half for a lighter model) (Word 3)
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Recent parsley and lemon slices for garnish
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Place the hen breasts between two sheets of plastic wrap and pound to an excellent thickness of about ½ inch to make sure even cooking.If the hen breasts are massive, minimize them in half horizontally to create two thinner cutlets. (Word 1)Pat the hen dry completely with paper towels to take away extra moisture. This helps the flour coating stick and ensures correct browning.
4 boneless, skinless hen breasts
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Add the ½ cup all-purpose flour to a shallow dish. Season the hen with 1 teaspoon salt and ½ teaspoon black pepper, then dredge each bit within the flour, shaking off any extra.
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Warmth 2 tablespoons olive oil and 1 tablespoon unsalted butter in a big skillet over medium-high warmth.
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Add the hen to the skillet with out overcrowding (cook dinner in batches if crucial). Sear for 3–4 minutes per aspect till golden brown and cooked by (165 F/74 C inside temperature). Use an prompt learn thermometer or slice into the thickest half to make sure doneness. (Word 4)Take away the hen from the skillet and put aside.
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Decrease the warmth to medium and add the minced garlic to the skillet. Sauté for about 30 seconds till aromatic, being cautious to not burn the garlic.
2 cloves garlic
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Deglaze the skillet by including the ½ cup limoncello, scraping up any browned bits from the underside of the pan for further taste. (Word 5)
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Stir within the ½ cup hen broth, 2 tablespoons recent lemon juice, and 1 teaspoon lemon zest. Let the combination simmer for 3–4 minutes to cut back barely.
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Add the ¼ cup heavy cream, 1 tablespoon unsalted butter, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and simmer for one more 2–3 minutes till the sauce thickens. (Word 6)
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Return the hen to the skillet, spooning the sauce excessive. Let it simmer for 1–2 minutes to heat by.
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Garnish with recent parsley and lemon slices. Serve instantly.
- Pounding hen ensures even cooking and prevents overcooking the thinner edges. Chopping bigger breasts into cutlets additionally makes them simpler to deal with and serve.
- If you happen to don’t have limoncello, substitute with recent lemon juice and an additional ¼ cup hen inventory for a non-alcoholic model
- For a lighter sauce, use half-and-half as a substitute of heavy cream.
- Keep away from overcrowding the skillet when searing the hen, as this may forestall correct browning. Work in batches if wanted.
- Scraping up browned bits (fond) throughout deglazing provides taste to the sauce.
- If the sauce is just too skinny, simmer longer to cut back. If it’s too thick, stir in a splash of hen inventory or cream till it reaches your required consistency.
Energy: 471kcal | Carbohydrates: 26g | Protein: 27g | Fats: 22g | Saturated Fats: 9g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 9g | Trans Fats: 0.2g | Ldl cholesterol: 105mg | Sodium: 1052mg | Potassium: 502mg | Fiber: 1g | Sugar: 13g | Vitamin A: 431IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
Servings: 4 servings
Energy: 471kcal
