I chose the Veal Limone with Tuscan Beans and Escarole at a renowned Italian restaurant chain. Although expensive, it was fantastic. So using cheaper and more easily accessible items like chicken breasts, navy beans, and Brussels sprouts, I created my own recipe.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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
| Calories | 871 kcal |
| Carbohydrate | 100 g |
| Cholesterol | 203 mg |
| Dietary Fiber | 12 g |
| Protein | 55 g |
| Saturated Fat | 12 g |
| Sodium | 1808 mg |
| Sugars | 7 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked the amount of garlic in the sauce but I used chicken broth to thin it further instead of water. The addition of mushrooms and onions would be great, I think.
Some of the reviews of this dish sort of baffle me. It’s called breaded chicken LIMONE. To me, that is a sign that the lemon flavor will be prominent. In fact, I wanted an even more prominent flavor so I upped the lemon juice slightly and cut all but a small pinch of the sugar (as other reviewers suggested). With those very minor tweaks, I thought this was a great way to use up half a bag of frozen brussels sprouts that has been lingering in my freezer for ages. My husband can be skeptical of dishes where veggies are prominent, especially when the veggies are brussels sprouts, but even he liked this. And the two-year-old at least tasted the sauce (and liked the breaded chicken). I’d definitely make this again, it’s a good winter dish.
Delicious! My husband (who is a bit of a food snob) said “excellent!” It made Brussels sprouts good! I loved the touch of cayenne pepper. I did do some things differently after reading the reviews. I only used about 3/4 tbsp lemon juice (what I squeezed from one very small lemon) and 1 cube of sugar. Fresh sprouts too. Didn’t flatten chicken. Used almost 3/4 cups of Chardonnay that I had leftover (replacing most of the water). Didn’t have Parmesan so I used cheddar. Added a little (like 1 tsp) cream cheese just for kicks. This recipe took a lot of prepping (for me) but was worth it for a yummy dinner. I learned something very valuable with the dipping of the chicken in flour first, too- it makes the egg stick instead of sliding off (like Ive experienced with other recipes). Lastly- I had to sub rice flour and FYI it worked 🙂
This is AWFUL! I was embarrassed that I served this to my starving husband last night.
Made this according to the recipe adding only a little wine. My husband loved it and I thought it was great. I will make this again.
We love brussel sprouts, so I was excited to try this recipe. I made as-written (always always always the first time); While the chicken was quite good, we found the sauce to be quite bland. I had to tweak it allot at the end to give it a little flavor, so I’m only rating it 3 stars. Adding fresh saute’d onion and allot of garlic salt to the sauce made it into a nice dinner — but it’s not a keeper for us.
This is a delicious and versatile recipe. Like others, I cut back the sugar and used fresh Brussels sprouts. I par boil the sprouts, but I’m not sure it’s necessary. I’ve used this recipe for chicken and salmon. For the salmon I omitted the beans and added artichoke hearts. I also used Panko bread crumbs and tossed in a handful of Gouda cheese along with the Parmesan for both the chicken and the salmon. I plan to try this with some other cheeses such as Gruyere.
My boyfriend LOVED this. It is unlike anything we’ve tasted, and the flavors just melded perfectly. I used half the butter and just used more olive oil in the beginning, and a dash of garlic salt at the end. Seriously delicious.
It was a nice change to dinner but if I do make it again I will leave out the lemon juice since it had an overwhelming taste.
Yummy! Easy and turned out great!
This turned out fabulous. Easy and tasty. I used boneless chicken thighs instead of breasts (I personally think they are more flavorful and cheaper too!) and I used 1/2 white wine 1/2 water. I also used fresh brussel sprouts quartered, about 2.5 cups. Like previous user, I also used just a half teaspoon sugar, just enough to cut the tartness of lemons. Really a tasty dish and interesting use of brussel sprouts!
I’m definitely cutting back on the sugar to maybe a pinch or two. But other than that, this recipe is awesome! Thanks!
Horrible
fantastic romantic meal, and also for entertaining. The sauce is wonderful and goes well with the chicken, and roast picallo tomatoes and baby peppers go wondrfully on the side with this dish. I will be making this one again wonderful flaversome food, one for the lovers of good tasty meals. Could not fault this one you could not get better in any restaurant