Description
A delightful dish combining tender chicken, vibrant asparagus, and a creamy lemon sauce.
Ingredients
Scale
- 1 pound asparagus, tough ends trimmed
- 2 8-ounce boneless skinless chicken breasts, halved lengthwise
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 3/4 teaspoon kosher salt, divided
- Black pepper, to taste
- 1/4 cup all-purpose flour, or gluten-free flour mix
- 1 tablespoon butter
- 1 cup chicken bone broth
- 3/4 cup half and half
- 1 lemon, zest and juice
Instructions
- Pound the halved chicken breasts to an even thickness (about 1/4 inch) and season with Dijon mustard, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and black pepper to taste.
- Dredge each piece of chicken in flour and shake off excess.
- Steam the asparagus in a skillet with 1/4 cup water over medium heat for 2 to 3 minutes until crisp tender. Remove and set aside.
- Heat butter in the same skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until cooked through and golden brown. Remove and set aside.
- Add chicken bone broth, half and half, remaining Italian seasoning, 1/4 teaspoon salt, garlic powder, and onion powder to the pan. Reduce by half over medium-low heat until thickened.
- Stir in lemon juice and nestle the cooked chicken into the sauce. Simmer for a few minutes until heated through and finish with lemon zest.
- Serve with asparagus and drizzle sauce over the chicken.
Notes
For a lighter version, consider substituting half and half with milk or a non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 piece chicken breast, asparagus, and sauce
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg