Lemon Chicken with Asparagus

Photo by lmwl12
Adapted from pinchofyum.com

PREP TIME

7

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

7

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from pinchofyum.com

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 (optional)

  • parsley for topping (optional

Directions

Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) 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. 2.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. 3.Assembly: Layer all the ingredients back into the skillet - asparagus, chicken, and lemon slices on top. 4. Serve with mashed potatoes.

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