Looking for a great lunch spot near the strip in Las Vegas?
Brio Tuscan Grille is over in Town Square near the airport in Las Vegas. It’s a beautiful place with a nice but casual atmosphere and best of all it’s kid friendly.
It was the atmosphere out on the patio that made me want to eat there. I had walked past it many times when I was out there shopping. I assumed it would be expensive based on the look, so I always ate somewhere else. Finally, I checked the menu and realized some items were completely reasonable.
We went on a sunny afternoon for lunch. We had to wait quite a while for a table, but it was worth it.
I took a picture of the ceiling because it was so unique. I wish I had taken a better picture of the patio area. The have a wrap around patio with an outdoor patio.
You can see part of the patio here. That’s my son playing with a dough ball they gave him. It kept him very entertained.
He had the kid’s cheese pizza. It was wider than he is.
I had the chicken limone for 8.99. It was fantastic.
We had a carafe of white peach sangria for $17. You van see the size of the carafe here. It was at least four drinks, but there was next to no alcohol in it.
We did not get dessert since we had already splurged on sangria! They looked good. I could tell the waitress thought I was odd for asking to take a photo.
Brio Chicken Limone Copy Cat Recipe
Chicken Limone Ingredients
- 2 Chicken breasts, boneless and skinless Cut in half horizontally and pounded to 1/4”thick
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Cup Flour
- 1 Large egg
- 1 Tbsp Milk
- 2 Tbsp Olive oil
- 3 Tbsp Butter
- 1 green onion, diced
- 1 Lemon sliced very thin
- 1/4 Cup White wine
- 2 Tbsp Lemon juice
- 2 Tbsp Capers
Chicken Limone Directions
Season the flour with salt and pepper. Place flour on a plate or on a large piece of foil. Add the egg and milk to a small bowl and mix well.
Coat the chicken with flour on both sides and then dip the chicken in the egg wash.
In a frying pan over medium-high heat, add 2 Tbsp of olive oil. Once heated, add the chicken to the pan. Cook until browned, 2 -4 minutes. Turn over and cook another 2-4 minutes. Once brown, place on a plate.
Place lemon slices into the pan and allow to cook for 1 minute on each side. Add the lemon slices to the chicken.
Add half the butter and green onions into the pan. Saute until soft, about 1 minute. Then add wine and lemon juice. Whisk to remove browned bits on the bottom of the pan. Simmer for 5 minutes to reduce. Turn the heat to medium and add the other half of the butter and the capers. Whisk until the sauce thickens.
Drizzle the sauce over the chicken and lemon slices.
Serve with sauteed veggies like squash and zucchini.
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