Breaded Chicken Limone

3.9
(17)
14 Reviews
3 Photos

At a highly-rated Italian restaurant chain I ordered the Veal Limone with Tuscan Beans and Escarole. It was amazing, but a bit pricey. So I made my own recipe with easier-to-find and affordable ingredients: chicken breasts, navy beans, and Brussels sprouts.

Submitted by Navy S
Published on June 18, 2020
3
3
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
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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

  • 1 tablespoon olive oil

  • 4 tablespoons butter, divided

  • 3 cloves garlic, minced

  • 1 (10 ounce) package frozen Brussels sprouts, thawed and diced

  • 2 tablespoons all-purpose flour

  • ¾ cup water

  • 2 tablespoons lemon juice

  • 1 (16 ounce) can navy beans, drained

  • 1 tablespoon white sugar

  • ¼ 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

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Season flour, eggs, and bread crumbs with salt and pepper. Mix cayenne pepper into the flour only. Dip each breast into flour, then into the beaten eggs, and then into the bread crumbs, coating evenly. Place onto a greased cookie sheet. Bake for 15 minutes on each side or until brown and crispy.

  3. While chicken bakes, heat oil and 2 tablespoons of the butter in a skillet over medium heat. Add garlic and Brussels sprouts and stir until garlic releases its fragrance and sprouts are heated through, about 2 minutes.

  4. Stir in the flour. Then add the water, lemon juice, drained beans, and sugar. Stir over medium heat until sauce thickens, about 8 minutes. Add additional water if sauce is too thick. Remove from the heat and stir in remaining butter, 1/4 cup Parmesan cheese, salt and pepper.

  5. Place each piece of chicken onto a serving plate. Spoon the sauce over it and garnish with chopped parsley and remaining Parmesan cheese.

Nutrition Facts (per serving)

871 Calories
28g Fat
100g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 871
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 60%
Cholesterol 203mg 68%
Sodium 1808mg 79%
Total Carbohydrate 100g 37%
Dietary Fiber 12g 44%
Total Sugars 7g
Protein 55g 111%
Vitamin C 59mg 66%
Calcium 312mg 24%
Iron 9mg 48%
Potassium 1035mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.