Lemon Chicken with Asparagus
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
1 lb. boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt, pepper to taste
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1-2 cups chopped asparagus
2 lemons, sliced
2 tablespoons honey + 2 tablespoons butter
parsley for topping
1 lb. boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt, pepper to taste
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1-2 cups chopped asparagus
2 lemons, sliced
2 tablespoons honey + 2 tablespoons butter
parsley for topping
Directions:
Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick.
Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat.
Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan.
When the chicken is golden brown and cooked through, transfer to a plate.
Asparagus and Lemons: Add the chopped asparagus to the pan.
Saute for a few minutes until bright green and tender crisp.
Remove from the pan and set aside.
Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter.
(NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.)
Remove the lemons from the pan and set aside.
Assembly: Layer all the ingredients back into the skillet - asparagus, chicken, and lemon slices on top.
Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick.
Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat.
Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan.
When the chicken is golden brown and cooked through, transfer to a plate.
Asparagus and Lemons: Add the chopped asparagus to the pan.
Saute for a few minutes until bright green and tender crisp.
Remove from the pan and set aside.
Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter.
(NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.)
Remove the lemons from the pan and set aside.
Assembly: Layer all the ingredients back into the skillet - asparagus, chicken, and lemon slices on top.
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