salt and fresh ground black pepper

2 tsp. poultry seasoning

1/2 C. all-purpose flour

2 large eggs plus 1 egg yolk

splash of milk or half-and-half

4 T. extra-virgin olive oil (EVOO)

3 T. unsalted butter

3 garlic cloves, 1 crushed, 2 chopped

1/4-1/3 C. limoncello liqueur

a handful of fresh flat-leaf parsley, finely chopped

1 lemon

1 1/2 lb. asparagus, cut just below the tender tips

Cut off 2-3 pieces of lemon peel, then thinly slice the lemon into discs. Remove the seeds. Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in the flour. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt. Add 2 T. of the EVOO to the skillet, then add 2 T. of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic sizzles, coat the chicken in the egg mixture, then add to the hot pan. Cook the chicken on both sides until just golden, 6-7 minutes total. Transfer the chicken to a plate and loosely tent with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for one minute, then add the remaining T. of butter and the parsley to the pan. Bring an inch of water to a boil in a medium skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with lemon peels for 2-3 minutes; drain. Add several thin slices of lemon to the skillet the chicken cooked in. Spoon the sauce and lemon slices onto the finished chicken. Serve alongside asparagus tips.

 

Yield:

Calories:

Fat:

Fiber: