1/3 cup freshly-squeezed lemon juice
3 teaspoons finely-minced fresh garlic
1/4 cup extra-virgin olive oil (plus some for sautéing), divided
6-8 boneless skinless chicken breasts (or tenders or thighs)
Kosher salt, to taste
Freshly-ground black pepper, to taste
1 1/2 teaspoons freshly-ground nutmeg
1 1/2 teaspoons ground coriander
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons ground cumin
3-4 lemons, cut in half
1 large yellow onion, diced
1/4 cup Italian Limoncello liqueur, or to taste
TO PREPARE: In a small bowl combine lemon juice, garlic, and 1/4 cup of the olive oil. Whisk ingredients together until well blended; set aside. Cut chicken breasts horizontally through the middle into thinner cutlets; gently pound cutlets with a meat mallet to tenderize them and obtain an even thickness. NOTE: Chicken tenders also work well for this dish (good for “empty-nester” kitchens). Chicken thighs are also very delicious, but since they cook faster than chicken breasts, be sure to adjust timing accordingly and cook until chicken reaches an internal temperature of 165°. Pat chicken pieces dry, then season both sides with salt and pepper, to taste. Sprinkle nutmeg, coriander, oregano and cumin evenly over all sides of the chicken. Set chicken aside 10-15 minutes at room temperature before cooking.
TO COOK: Heat 1-2 tablespoons olive oil over medium-high heat a large nonstick sauté pan. Add chicken and brown the first side well. Add lemons to the pan, cut side down, and sauté until well browned. Add onions to the pan; stir to blend. Remove the lemon halves and set them aside. Turn chicken pieces over to brown the other side. Reduce temperature to medium, add the reserved lemon juice mixture, and stir gently to blend in the pan drippings. Add Limoncello, stir to blend and heat through.
TO SERVE: Remove chicken to warmed plates and gently squeeze some of the grilled lemons over the top for more juice. Garnish plates with lemon halves and serve hot. — Serves 6-8
