Lemon Chicken and Asparagus
Recipe by Pinch of Yum
Prep Time:
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Cook Time:
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Serves:
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Ingredients
- 1 lb. boneless skinless chicken breasts
- ¼ cup flour
- ½ 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)
Preparation
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.
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.