The versatile chicken breast stars on more dinner tables than any other meat. When you do this recipe watch out for the lemons as they are going to be bitter, especially if you really let them caramelize. It depends on your preference, you can use them just as a garnish or you can eat them if you like bitter things, or you can try to make them less bitter by boiling them for a few minutes before adding to the pan. So this recipe technically has more than 5 ingredients, but the only ones you need to pay attention to are lemons, asparagus, and a lemon pepper seasoning.

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.

Ingredients:
  • 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)
Instructions:
  1. 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.
  2. 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.
  3. 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.

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