Breaded Chicken Limone Recipe -
Breaded Chicken Limone Recipe
  • READY IN 40 mins

Breaded Chicken Limone

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2007

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

Most Helpful Critical Review
Jul 25, 2007



16 Ratings

Oct 21, 2009

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!

Jan 25, 2010

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.

Apr 12, 2011

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.

Jan 20, 2009

I'm definitely cutting back on the sugar to maybe a pinch or two. But other than that, this recipe is awesome! Thanks!

Apr 08, 2012

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.

Sep 07, 2010

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.


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  • Calories
  • 871 kcal
  • 44%
  • Carbohydrates
  • 100.4 g
  • 32%
  • Cholesterol
  • 203 mg
  • 68%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 12.2 g
  • 49%
  • Protein
  • 55.4 g
  • 111%
  • Sodium
  • 1808 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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