A friend recently sent me her favorite coconut shrimp from a restaurant, suggesting I try to make it myself. While the recipe is on the back burner (only until I go out and buy some shrimp!), the idea is on the front burner. So today, I give you the very first Restaurant Replica, a post in which I replicate some of my favorite dishes from local restaurants. There is a great Italian place in West Chester, PA called Limoncello. If you go, you should get their signature dish. I was not going, but I decided I wanted that damn signature dish anyway. So on a random Tuesday night, with six of my besties gathered around my dinner table (picture below!), I attempted to recreate that delicious Chicken Limoncello.
These measurements serve 4-6 people. I doubled the recipe and easily fed 8 people with tons leftover.
- 1 – 1.5 lbs asparagus
- 1 box angel hair pasta
- 20 oz. lump crab meat
- 3 large boneless skinless chicken breast, halved (about 1.5 lbs.)
- ½ cup vegetable oil
- 1 cup whole wheat flour
- 3/4 tsp. salt
- ½ tsp. black pepper
- 2 large eggs
For the sauce:
- 1 cup unsalted butter (I know, I know, just call me Paula Deen. But GOSH this sauce is good.)
- 1 ½ tbsp. of minced garlic
- 2 cups dry white wine
- 2/3 cup low fat milk
- ¾ cup lemon juice
- 1 whole lemon, thinly sliced
- ½ cup chopped fresh flat-leaf parsley (or about 1 tbsp. dried parsley)
- 1 cup parmesan cheese
- Salt & pepper
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until ¼-inch thick.
Stir together flour, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. One piece at a time, dredge chicken in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl.
Heat oil in a large skillet over medium heat until hot (but not smoking). When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through. Transfer to a plate lined with paper towels and keep warm by loosely covering the plate with foil. Fry remaining chicken in the same manner. Add more oil to the pan for frying as necessary.
Prepare asparagus by breaking off tough ends and slicing on a diagonal into ½ inch pieces. Steam in a skillet with 1 cup of water. When asparagus is crisp and bright green, strain, rinse under cold water, and set aside.
Bring a large pot of salted water to a boil and cook angel hair according to package directions. When finished, rinse under cold water and return to pot, and mix in the asparagus.
When all your chicken is cooked, pour off and discard oil from the skillet. Wipe it clean and heat the butter and garlic over low heat. Add wine, milk, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced and thickened. Stir in parsley, parmasean cheese, salt and pepper.
Add the crabmeat and sauce to the pasta and asparagus, and mix gently so you don’t break apart the crab meat. Reserve ¼ cup of sauce. Place the chicken breasts on top of the angel hair and spoon remaining sauce onto the chicken. Garnish with lemon slices (some thing I obviously forgot to do… pictures ruined!! — Just kidding!) and serve.
Not only was this a dish “to be savored,” but it was a moment to be savored… all of my best friends (since age 10!) in one room at the very same time– even if we had to skype one in from Louisianna! Glad you enjoyed the dinner, I enjoyed the company! xoxo