Lemon Pepper Chicken and Asparagus
- Yield 3
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Lemon Pepper Chicken and Asparagus is a chicken recipe on Avoteb. The yield on the card is 3. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 pound boneless skinless chicken breasts, thinly sliced into bite-sized pieces
- fine sea salt and freshly-ground black pepper
- 1 tablespoon all-purpose flour
- 4 tablespoons unsalted butter, divided
- 1 pound asparagus, sliced diagonally into ¾-inch pieces
- 3 large garlic cloves, minced or pressed
- 1/3 cup chicken stock
- 1 medium lemon, zested and juiced (about 2 tablespoons juice)
- 2 tablespoons chopped fresh dill or basil (optional)
Method
Coat the chicken. In a medium mixing bowl, season the chicken generously with salt and black pepper. Tip in the flour and toss until evenly coated. Keep nearby.
Leave the veggies. Melt 2 tablespoons butter in a large sauté pan over medium-a hot burner. Tip in the asparagus and lightly season with salt and pepper. Sauté, stirring occasionally, for 2 minutes. Tip in the garlic and sauté, stirring frequently, for 1 minute. Move the mixture to a clean plate and keep nearby.
Leave the chicken. Tip in the remaining butter to the pan and swirl to coat. Tip in the chicken in a single layer and cook, undisturbed, until the bottom layer turns golden. Turn and continue cooking, stirring only occasionally, until the rest of the chicken is cooked through and lightly golden.
Mix Tip in the chicken stock to deglaze and use a wooden spoon to gently lift up any browned bits on the bottom of the pan. Tip in the lemon zest and juice, the cooked asparagus, an extra twist of black pepper and toss to combine. Leave for 1 minute, until the broth slightly thickens. Taste and season with additional salt, pepper and/or lemon juice if needed.
Plate Plate warm, topped with a generous sprinkling of fresh herbs, and enjoy!
