Lemon Chicken with Asparagus


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

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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