Two chicken recipes in a row! If you’re anything like me, chicken is a weekly staple. It’s healthy (as long as you’re buying skinless white meat!), quick-cooking, and the possibilities are endless. This dish utilizes fresh flavors like lemon, and you KNOW that I love lemon! Hello, blog name!
It’s quite ironic that this recipe is the first one that really highlights one of my favorite ingredients, but here we are! This dish also highlights one of the very best early summer vegetables – asparagus! We never ate asparagus growing up, my mom never cooked it. I pretty much avoided it for no good reason until a few years ago; now I can’t get enough! Look for thin, crisp spears, as they will cook faster and tend to be nice and tender. We are also going to caramelize lemon slices. I use them primarily as a garnish for the chicken as they can be quite bitter, but if that’s your thing, go ahead and eat them!
You give the chicken a light dusting of flour, salt and pepper before cooking it. I used coconut flour for this step, and boom! Gluten free AND Paleo (well, there is butter in this recipe, so not totally Paleo. I tried.)! If you’d like, you can just skip the flouring step, and just season with salt and pepper before sautéing.
I’d cut the lemon slices thicker next time so they hold their shape!
Lemons getting nice and caramelized in the pan, post chicken and asparagus. Yum! Love lemons.
Speaking of chicken and asparagus, here they are resting while the lemons cook. Aren’t they so pretty?
This just says early summer to me: light, fresh, and fast. And it was cooked indoors – a perk when you’re grill challenged like I am. I hope you try this, and love it as much as I do!
lemon chicken with asparagus
recipe adapted from pinch of yum.
1 lb. boneless, skinless chicken breasts, thinly sliced or pounded ¼ inch thick
1 bunch asparagus , trimmed and cut into 2 inch pieces
1 tsp. lemon pepper seasoning
scant ¼ cup flour (I used coconut flour)
One large lemon, thinly sliced
1.5 tbsp. honey
2 tbsp. butter
2 tbsp. olive oil
splash of chicken stock if needed (optional)
Heat large, heavy bottomed skillet over medium/medium-high heat. Mix flour, salt and pepper together in a shallow dish. Meanwhile, heat 2 tbsp. olive oil in skillet. Lightly dredge chicken breast cutlets in the flour mixture, and cook in skillet, 3-5 minutes on each side until golden brown and cooked though. Sprinkle lemon pepper seasoning on each side while cooking in pan. Once cooked through, remove to plate and set aside.
Reduce heat to medium (if on medium high) and add asparagus. Cook for 3-5 minutes, stirring often, until bright green and crisp tender. Once cooked, remove to plate with chicken and set aside.
Add lemon slices to skillet. If desired, add in one-half tablespoon butter, as this will allow for the lemons to evenly brown and to prevent sticking. Let caramelize on each side for a few minutes, and when evenly browned and softened; remove from pan and set aside.
Keep pan at medium heat. Add in honey, remaining one half to two tablespoons of butter and a splash of chicken stock (if desired to thin out sauce). Stir, allowing to simmer and thicken for a few minutes. Once thick enough to coat a spoon, add chicken and asparagus to pan; toss to coat chicken and vegetables with sauce.
Serve, topping chicken with caramelized lemons. Serves 4.