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Breaded Chicken Limone
Breaded Chicken Limone
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Recreate luxurious Veal Limone with Tuscan-inspired twist using affordable chicken, navy beans, and Brussels sprouts for a delicious and budget-friendly meal.
Ingredients:
  • 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 2 cups bread crumbs
  • salt and pepper to taste
  • 1 teaspoon cayenne pepper
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced
  • 1 (10 ounce) package frozen Brussels sprouts, thawed and diced
  • 0.75 cup water
  • 2 tablespoons lemon juice
  • 1 (16 ounce) can navy beans, drained
  • 1 tablespoon white sugar
  • 0.25 cup grated Parmesan cheese
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish
  • 2 tablespoons grated Parmesan cheese for topping
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Season flour, eggs, and bread crumbs with salt and pepper. Add cayenne pepper to the flour. Coat each breast in flour, dip into beaten eggs, then coat with bread crumbs evenly. Place on greased cookie sheet and bake for 15 minutes per side until golden brown and crispy.
  • As the chicken bakes, warm oil and 2 tablespoons of butter in a skillet over medium heat. Cook garlic and Brussels sprouts until garlic becomes aromatic and sprouts are heated through, around 2 minutes.
  • Combine flour with water, lemon juice, drained beans, and sugar. Stir over medium heat until sauce thickens, about 8 minutes. Adjust consistency with additional water if needed. Remove from heat and mix in remaining butter, 1/4 cup Parmesan cheese, salt, and pepper.
  • Arrange the chicken on a serving plate, drizzle with sauce, and top with chopped parsley and the rest of the Parmesan cheese.

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