| Prep Time | 30 min |
| Cook Time | 15-20 min |
| Servings |
|
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp lemon pepper seasoning
- 1-2 cups asparagus chopped
- 2 lemons sliced
- parsley optional
Ingredients
|
|
Instructions
Chicken
- Pound chicken breasts until each piece is about a 3/4 of an inch thick, or cut in half lengthwise
- 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 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
- Add the chopped asparagus to the pan
- Sauté 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
- 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. (lemons maybe be more bitter, use as garnish)
Share this Recipe