April 26, 2015

skillet lemon chicken with asparagus


Last recipe from my HUGE ;), stocked kitchen...

This meal probably won't win any gourmet contest, but at 7:00 pm after a baseball game... it sure beats a drive-thru!  This recipe cooks quickly, only has 7 ingredients, and uses one skillet.  Pretty sure it's perfect for any busy weeknight!! 

The chicken breast are pounded thin so that they cook quickly, and then the rest of the ingredients go in.  The lemons caramelize on the bottom, steaming the asparagus, and then end up on top the chicken.  Delicious!  Lemon lovers... you are going to be happy!

Servings 4-6
Total Time 25 minutes

  • 2 pounds boneless, skinless chicken breasts
  • 1/3 cup whole wheat flour (all purpose will work, too)
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pound asparagus, trimmed
  • 1-2 lemons, sliced

1.  Wrap the chicken breasts with plastic wrap and pound until each pieces is about a 1/2-3/4
inch thick.

2.  In a large skillet, over medium-high heat, add the olive oil  Place the flour and salt in a shallow dish and season with pepper.  Gently toss each chicken breast in the dish to coat, and then add to the skillet.  Cook for 3-5 minutes on each side, until golden brown.  When the chicken is cooked through, transfer to a plate.

3.  Reduce the heat to medium and add the lemon slices to the skillet in a single layer.  Lay the asparagus on top.  Season well with salt and pepper.  Cover and cook for 5-6 minutes, or until the asparagus are as tender as you would prefer.

4.  Serve the chicken topped with a lemon slice and asparagus on the side.  Enjoy!!!

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