Creamy One-Pan Lemon Garlic Chicken and Asparagus
This creamy one-pan lemon garlic chicken and asparagus comes together quickly enough for a weeknight, but it is special enough for guests. The creamy sauce makes it perfect to serve with fettuccine or rice.
Ingredients
Method
- In a 1-gallon resealable plastic bag, combine flour, Italian seasoning, red pepper, salt, and black pepper. Move ingredients around in the bag to mix well, and set aside.
- Place chicken pieces between 2 sheets of plastic wrap on a cutting board. Pound the breasts to a uniform thickness of about 1/2-inch, and blot dry with paper towels.
- Add chicken pieces to flour mixture, seal the bag, and shake until all chicken is lightly coated.
- Melt 1 tablespoon butter with olive oil in a large skillet over medium heat,. When butter stops sizzling and the pan is hot, carefully add chicken pieces. Lightly brown each side, cooking 4 to 5 minutes per side. Remove chicken to a plate and keep warm.
- To the same skillet, with the drippings, add remaining tablespoon butter, shallots, and asparagus pieces. Cook, stirring often, about 3 minutes, or until asparagus is tender and bright green. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in cream, lemon juice, and pecorino Romano cheese; stir until cheese is melted, about 1 minute. Nestle chicken back pieces into the pan and cook until sauce is thickened and chicken is heated through, about 3 minutes.
- Garnish with fresh flat leaf parsley, and serve warm.
Leave a Reply