Chicken Mamacello and Asparagus Tips

1. 1

   Cut off 2 or 3 pieces of lemon peel, then thinly slice the lemon into disks.

2. 2

   Remove the seeds.

3. 3

   Follow the chicken preparation in the master recipe, #84, swapping the limoncello for the wine.

4. 4

   Bring an inch of water to a boil in a medium skillet.

5. 5

   Add salt and lemon peels.

6. 6

   When the chicken is nearly done, cook the asparagus in the water with the lemon peels for 2 or 3 minutes; drain.

7. 7

   Add several thin slices of the lemon to the skillet the chicken cooked in.

8. 8

   Spoon the sauce and lemon slices onto the finished chicken.

9. 9

   Serve the asparagus tips alongside the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.