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Lemon Chicken with Asparagus
  1. Pound chicken breasts until each piece is about a 3/4 of an inch thick, or cut in half lengthwise
  2. Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat
  3. Melt the butter in a large skillet over medium high heat; add the chicken and sauté 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
  1. Add the chopped asparagus to the pan
  2. Sauté for a few minutes until bright green and tender crisp. Remove from the pan and set aside
  3. 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
  4. 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
  5. Remove the lemons from the pan and set aside
  1. Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top. (lemons maybe be more bitter, use as garnish)
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