Cooktop Cove: This some chicken breasts dish is a real favorite
By Audrey Michels
Summer is easier to grasp than you might think. It’s only a skillet away with this delicious creamy asparagus chicken dinner, full of fresh and filling flavor. Using half and half instead of cream makes it a bit lighter, to compliment the lemon and asparagus, but not cutting corners on the parmesan cheese ensures this remains an indulgent and decadent dinner.
Don’t forget to taste this dish for a final seasoning check before serving. If it’s a little too heavy for your taste, an extra hit of lemon will help cut it back to make it a bit more fresh and summery. If you prefer it even creamier, you can do the opposite, and add a bit more half and half (and cheese) to really enhance the creaminess. The choice is yours!
Creamy lemon asparagus chicken skillet
4
10 minutes
25 minutes
35 minutes
2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon butter
1 lb asparagus stalks, stems trimmed and cut into thirds
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 cup half and half
2 teaspoons all purpose flour
1/3 cup parmesan cheese, grated
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Add the olive oil to a skillet over a medium high heat.
Butterfly the chicken breasts, pat them dry, and season with salt and pepper.
Add to the skillet and cook 5-7 minutes per side, or until golden brown.
Set the chicken aside on a plate and keep the skillet on the heat.
Add the butter to the skillet, and once melted add the garlic and onion and sauté until tender, about 4 minutes.
After the vegetables soften, add the flour, cook for 2 mins and add the half and half and parmesan cheese and whisking together and bring the mixture to a simmer.
Return the chicken to the skillet, add the lemon juice, and cook everything together for a final 3-5 minutes.
Garnish with fresh parsley and serve immediately.
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