CHICKEN LIMONE
Brio Tuscan Grill Recipe
1 oz olive oil blend
2 pieces of chicken (pounded)
flour
2 eggs for egg wash
2 slices of lemon
4 oz. of roasted garlic chicken stock
1/2 juiced lemon
1 teaspoons of capers
1/2 tablespoon chopped parsley
1 melon ball of butter
pinch of salt
pinch of white pepper
6 oz of vegetables
pinch of canadian steak seasoning
3.5 oz of spaghettini
1 oz of herb butter
1/2 tablespoon Parmesan cheese
1 pinch of salt and pepper
Pound or filet chicken breast to desired thickness. Dredge in seasoned flour (salt, pepper, all-purpose flour); Shake off excess. Dip into egg wash. Shake off excess. Place saute pan over medium heat. Add 1 oz oil. When oil has heated, gently place chicken in pan.
Cook chicken until lightly golden brown on each side. Place in 350 degree oven for 2-3 minutes to finish cooking (internal temperature with thermometer = 165 degrees).
For vegetables, heat a saute pan over medium heat. Add 1 oz oil. Add desired vegetables. It may be helpful to blanch/roast vegetables before sauteing to ensure desired texture. Add a pinch of canadian steak seasoning to the vegetables and let cook until tender.
For pasta, cook until 'al dente' or desired texture. (this is usually found located on your box of pasta.) Add butter, desired herbs and parmesan to pasta. Plate and enjoy!