Limoncello Cream Sauced Garlic Parmesan Chicken

1 Tim.4:

4 For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving,

5 for it is made holy by the word of God and prayer.

8 chicken tenderloins cut into nuggets

2 c grated Parmesan cheese

3 egg whites, beaten

Salt and pepper to taste

1 c all-purpose flour plus 2 tablespoon

2 c freshly shredded Parmesan cheese

4 T chopped fresh sweet basil

6 teaspoons olive oil

1T limoncello

Enough slices of smoky Gruyere cheese to cover chicken pieces

Sauce:

1 c heavy whipping cream

1/4 c limoncello 

1 teaspoon garlic powder

1/4 teaspoon nutmeg

1 c grated Parmesan cheese 

Preheat oven to 200 degrees, for keeping chicken warm.

Lay your boneless chicken on plastic wrap and top with wrap also. Pound all the chicken pieces and set aside. Sprinkle the chicken with salt and pepper.

In a pie plate mix together the 1 cup of flour ,and 1 cup grated Parmesan cheese . Set aside.

In a pie plate mix the egg whites, limoncello and basil until foamy. Set aside.

In a pie plate mix together the 1cup shredded Parmesan cheese, and 2 T flour. Set aside.

Set out a separate plate to place your chicken on until ready to cook. Using tongs and working with 1 piece of chicken at a time, coat chicken in the flour mixture, shaking off the excess.

Then transfer the chicken pieces to the egg-white mixture; coat evenly and letting the excess run off.

Last coat the chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place the chicken pieces on your plate

Heat up your olive oil in a skillet. Once heated add your chicken to the pan only letting the sides touch. Reduce the heat to medium. Continue to cook Carefully flipping the chicken occasionally. The chicken is done when it is a pale golden brown on each side and the meat is no longer pink. Cook all your chicken pieces and transfer the chicken to a plate in the oven to keep warm till all your chicken is done and your cream sauce is made.

In a saucepan heat your heavy whipping cream and limoncello on medium heat. Add your garlic powder, and nutmeg. The sauce will thicken slightly, and then add your Parmesan cheese. Once your sauce is thick to your liking your sauce is complete.

Take chicken out of the oven and top each chicken breast with some cream sauce, and a piece of gruyere cheese. Melt the cheese using the broiler.