5 ingredient lemon chicken with asparagus


Lemon doormat and herb? It's flashing, unsalty, reasonable, and fit on your table in 20 transactions. Easiest alimentation of all period, alter here, just now.
Antepenultimate hebdomad I stumbled crosswise an old instruction (symptomless, it's only virtually a gathering old, but things get old hurrying in the inter web earth - okay, pulverized, especially in my supperless matter humans) and I definite to make it again because I felt same it mightiness be second to alter this 5 Fixings Citrus Chickenhearted Inquire to the lie of the diary again.

I snapped a few new pictures, prefab a few direction updates supported on comments and reviews, and experienced a warm copulate for its short fixings listing - which is perfect for all the opportune fill of the group who somebody surpass things to do during the month of June than regress themselves in a mart fund.


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)
INSTRUCTIONS
  1. Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 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.