Ingredients

4 servings

　　

Omit

Spinach

　　Nutmeg

　　

Swap

1/4 to 1/3 cup limoncello liqueur for the 1/2 cup dry white wine

　　

Add

1 lemon

　　1 1/2 pounds asparagus, cut just below the tender tips (save the stalks for another use)

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

Add several thin slices of the lemon to the skillet the chicken cooked in. Spoon the sauce and lemon slices onto the finished chicken. Serve the asparagus tips alongside the chicken.

　　Rachael Ray 365: No Repeats