5 Ingredient Lemon Chicken with Asparagus

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 cups Asparagus
  • 2 Lemons
  • 1 Parsley

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/4 cup Flour
  • 1 tsp Lemon pepper seasoning
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter

Found on pinchofyum.com

Description

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)

Directions

• 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 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. (NOTE: 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.
• Assembly: Layer all the ingredients back into the skillet - asparagus, chicken, and lemon slices on top.