when life gives you lemons

...you've got to try this recipe. it's not an original, but it's dang good. Kyre had a business friend over for dinner and I made it, and had to restrain from licking my plate:

Chicken Mamacello and Asparagus Tips

1 1/2 lbs chicken breasts

salt and freshly ground pepper

2 tsp poultry seasoning

1/2 C flour (eyeball it)

2 large eggs

splash of milk

4 tbsp extra virgin olive oil

3 tbsp butter

3 garlic cloves (1 crushed, 2 chopped)

1/2 C lemoncello (or chicken stock or white grape juice with a squeeze of lemon juice)

handful of fresh parsley, finely chopped

1 lemon

1 1/2 lbs asparagus - cut the ends off and use just the tips (save the stalks for something else, like to dip in ranch dressing)

Preheat a large nonstick skillet over med. to med-high heat. Season the chicken with salt and pepper and poultry seasoning. Dredge the chicken in flour. In a small bowl mix the eggs and milk together and season with a little salt. Add 2 tbsp of the olive oil to the skillet and then add 2 tbsp butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic. When the garlic sizzles 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 (about 6-7 min). Transfer the chicken to a plate and tent loosely with foil to retain the heat. Add the stock and lemon juice to the pan and deglaze by whisking up the drippings. Reduce for 1 min, then add the remaining butter and the parsley to the pan.

Bring an inch of water to a boil in a med skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with the lemon peels for 2-3 min; 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 the asparagus tips alongside the chicken.

Serve with brown rice and dig in.