Ingredients
Scale
- 1.5 lbs Chicken Breasts, sliced into thin cutlets
- 1 bunch Fresh Asparagus, trimmed
- ½ cup All-Purpose Flour (for dredging)
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 cup Chicken Broth
- ¾ cup Heavy Cream
- 2 Lemons (zested and juiced)
- 4 cloves Garlic, minced
- ½ cup Parmesan Cheese, freshly grated
- Salt & Black Pepper to taste
- Fresh Parsley for garnish
Instructions
- Dredge: Season chicken with salt and pepper. Lightly coat in flour, shaking off any excess.
- Sear: Heat butter and oil in a large skillet over medium-high. Sear chicken for 3–5 minutes per side until golden. Remove and set aside.
- Veggies: Add asparagus to the same pan. Sauté for 4–5 minutes until tender-crisp. Remove and set aside.
- Sauce: Lower heat to medium. Add garlic for 30 seconds. Pour in chicken broth, scraping the bottom of the pan. Stir in heavy cream, lemon zest, and lemon juice.
- Thicken: Let simmer for 2 minutes, then stir in Parmesan until melted.
- Combine: Return chicken and asparagus to the pan. Spoon sauce over everything and warm through for 1 minute.
- Serve: Garnish with parsley and extra lemon slices.
Notes
- Chicken Broth: Use a low-sodium broth to control the salt level.
- Leftovers: Place your leftovers in a sealed container in the fridge. This meal stays fresh for 3 days.
- Serving Suggestion: This pairs perfectly with my Homemade Dinner Rolls.
- Prep Time: 10
- Cook Time: 20
- Category: Main
- Method: Skillet
- Cuisine: American