This is my mother-in-law’s recipe (although it was passed to her by other family members). She uses an electric skillet, but I just use a deep skillet on the stove. I love this recipe because it is easy enough for a weeknight meal, but also nice enough to serve guests. — posted by Alison J.
I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite. — posted by NcMysteryShopper
The recipe was originally intended to be served over pasta and if you want to have it that way, just cook up 1 pound of fettuccine and mix in the topping. We like this over garlic crostini. This would also be good over fish or chicken, or even as a simple salad. From Real Simple August 2007. — posted by kburie