Tuesday, March 29, 2011

March 29: Chicken Mamacello and Asparagus Tips

1 lemon
1 ½ pounds chicken breast cutlets
   Salt and freshly ground black pepper
2 teaspoons poultry seasoning
½ cup all-purpose flour
2 large eggs plus 1 egg yolk
   A splash of milk or half-and-half
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 garlic clove, crushed
¼ to 1/3 cup limoncello liqueur
   A handful of fresh flat-leaf parsley, finely chopped
1 ½ pounds asparagus, cut just below the tender tips (save the stalks for another use)
   Crusty bread

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

In a small bowl, beat the eggs and egg yolk with milk or half-and-half and season with a little salt.

Add 2 tablespoons of the EVOO to the skillet, then add 2 tablespoons 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 speaks by sizzling in the oil, coat the chicken in the egg mixture, then add to the hot pan.

Cook the chicken on both sides until just golden, 6 to 7 minutes total. Transfer the chicken to a plate and tent loosely with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for 1 minute, then add the remaining tablespoon of butter and the parsley to the pan. Add several thin slices of the lemon to the skillet. Spoon the sauce and lemon slices onto the finished chicken.

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 the lemon peels for 2 or 3 minutes; drain.

Serve the asparagus tips alongside the chicken. Pass crusty bread to mop up the sauce.


This is the third variation of the Chicken Francese.  I did not like it because I'm pregnant and any chicken makes me nauseous.  My parents came over from 3 states away and helped me cook.  They thoroughly enjoyed the meal.  They served Kaiser rolls split and grilled in butter to go along with it.  I did really like the asparagus. I did not use the limoncello because it cost $21.99 for a giant bottle and I would never use the rest of it.  Instead, I used the juice of 1/2 a lemon, some white wine and a teaspoon of sugar.  Rachael Rae said: "My mama loves an Italian liqueur called limoncello.  Basically, it's a lemon vodka concoction; it's sweet and citrusy and too easy to drink!  One night out in an opera-themed supper club, Mama was spied enjoying many encores of limoncello after the fat lady had sung!  Ever since that night, Mama has been referred to as Mamacello.  Limoncello is very affordable" [?] "and is available in most liquor stores.  If kept well chilled (I keep mine in the freezer), limoncello can stand alone as a great after-dinner treat, or try it drizzled over lemon sorbet or vanilla ice cream for a quick and spectacular dessert!"

1 comment:

  1. Yummmmm! I am sure enjoying the chance to sample this good cooking. Great job!