PREPARATION TIME: 10 mins COOKING TIME: 15 mins SERVES: 4
4 (780g) Chicken breasts, cut into large chunks
25ml Luxardo Limoncello
400ml Chicken stock
2 tbsp Cornflour
6-8 Spring onions sliced
Juice of a lemon
1 tbsp Butter
1 tbsp Olive oil
Salt and pepper to taste
Heat the oil and butter in a non-stick frying pan,
then fry the chicken until it changes colour and starts
to become crisp and brown around the edges.
Chop the spring onions and separate the white part
from the green. Add the Luxardo Limoncello,
white spring onion and garlic to the pan, and let
the alcohol evaporate for 1-2mins.
Mix the cornflour in the lemon juice and set aside
Add the stock, cornflour and lemon juice mix and
bring to a simmer, cook for a further 5-6 mins.
Once the chicken is cooked, add the green tips of the
spring onion, season with salt and pepper and serve
over plain rice.
Add cubed ice to glass
Cut diagonally a slither of cucumber
and place within the glass.
Add tonic water slowly to prevent loosing bubbles.
Add 50ml Luxardo Maraschino Originale after
the tonic in order to avoid the liqueur sinking.
Spritz some lemon juice on
top for added flavour.
Optional: Spray absinthe on the rosemary
sprig before garnishing.