Monday, April 4, 2016

Lemon Chicken and Asparagus

After 3 weeks of trying to balance 7-8 hour days at church
and my home responsibilities,
it is good to be back to my full-time job in the home.

It is nice to be able to relax at night rather than doing laundry and cleaning.
In honor of being back home, I tried a new meal found here with great success.
It was a tribute to Spring and the beautiful weather that we have been having.

5 Ingredient Lemon Chicken and Asparagus

  • 1 lb. boneless skinless chicken breasts
  • ¼ cup flour
  • ½ teaspoon salt, 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

 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 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 golden brown and cooked through, transfer to a plate.
Asparagus and Lemons: 
Add the chopped asparagus to the pan. Saute 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. Remove the lemons from the pan and set aside.
Layer all the ingredients back into the skillet -asparagus, chicken, and lemon slices on top.
For the honey butter sauce, melt additional butter and honey in the hot pan after caramelizing the lemons and poured it over the chicken. This mixture definitely picked up some of the residual lemon flavor from the pan, so if that isn't your thing, be sure to melt the butter and honey in a separate pan.

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