black and white


Lemon Chicken with Asparagus

This is a great meal that is actually easy on your waistline. It was so good I found myself wanting more, which I never have seconds. I love that it is easy to cook and yet still has an amazing flavor. (If you leave it sitting on the lemons too long it will get very lemony)

1 lb. boneless skinless chicken breasts
¼ cup whole wheat flour (all purpose will work, too)
½ teaspoon salt
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1 cup chopped asparagus
2 lemons, sliced
Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. Place the flour and salt 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 cooked through, transfer to a plate. Add the lemon slices and chopped asparagus to the pan. Make sure the lemon slices are on the bottom so that they caramelize and pick up the browned bits left in the pan from the chicken and butter.
When the asparagus is done and the lemons are golden brown, add the chicken back to the pan and rearrange everything (lemons on top) so it looks nice for serving.

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