This is so beautifully and awesomely easy. Coat the chicken, sauté everything to golden brown perfection, serve. That’s all and you’re done. Put a little piece of whole wheat bread, brown rice, or quinoa on that plate and dig the heck into that fresh, bright, healthy dinner.
- 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 (optional)
- parsley for topping (optional)
- Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. 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.
- 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. Adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning. Remove the lemons from the pan and set aside.