Chicken with Limoncello Sauce and Spinach


1 chicken breast
4 tbsp. of Extra Virgin Olive Oil
½ cup of chicken stock
¼ cup of Limoncello
1 clove of garlic chopped
Juice of ½ lemon
2 tbsp. of cream
1 small cipollini onion chopped
2 cups of spinach
Salt to taste
Pepper to taste
Zest of a lemon to garnish (optional)


1. Pre-heat oven to 375. Put chicken breast in oven proof pan with 1 tbsp. of Filippo Berio olive oil and bake for 40 minutes.
2. In a frying pan add 1 tbsp. of olive oil and spinach. Cook until spinach is soft and tender. Set aside.
3. In a large frying pan: add 2 tbsp. of Filippo Berio olive oil, chicken stock, lemon juice, garlic, onion and Limoncello. Cook over medium heat for 15 minutes.
4. Add 2 tbsp. of cream to frying pan and turn up heat so sauce thickens for five minutes.
5. Plate spinach and top with chicken breast.
6. Pour sauce over chicken breast and spinach.
I think of Sorrento, Italy when I made up this dish. The first time I tasted Limoncello and fell in love!

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