Five-ingredient Lemon Chicken
From Rachel Garofalo
Total Time: 20 minutes
Yield: 3-4 servings
Juicy, pan-fried chicken with peppery lemon flavors and tender bites of asparagus with a honey butter sauce. A bright and fresh five-ingredient dinner on the table in 20 minutes!
Ingredients
1 lb. boneless, skinless chicken breasts
¼ cup flour
½ teaspoon salt and 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)
Instructions
Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ 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 sauté 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.
Sauté 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 promotes browning) Remove the lemons from the pan and set aside.
Optional: Melt the two Tablepoons of butter and honey in the hot pan after caramelizing the lemons and pour it over the chicken in step 11.
Assembly: Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.
Original recipe from Pinch of Yum
