#desserts #dessertrecipes #desserttable #dessertfoodrecipes
#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular
Ingredients
- 1 1/2 tablespoon extra virgin olive oil
- 4 (1 pound) boneless skinless chicken breasts
- salt and fresh ground pepper to taste
- 2 teaspoons Italian Seasoning
- 1 tablespoon butter
- 1 pound asparagus stalks trimmed and cut into thirds
- 1 yellow onion sliced
- 1 cup fat free half & half (you can also use low fat evaporated milk)
- 1/2 tablespoon all purpose flour
- 1/3 cup grated Parmesan
- 1 whole lemon, juiced
- 3 cloves garlic minced
- salt and fresh ground pepper to taste
- lemon slices for garnish
- chopped parsley for garnish
- freshly grated parmesan for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and Italian seasoning and add to skillet.
- Cook chicken for about 6 minutes per side, or until no longer pink.
- Remove from skillet and set aside.
- Add butter to the skillet and melt over medium heat.
- Add asparagus and onions to skillet; cook for 4 minutes, or until just tender.
- In the meantime, combine half & half, flour, cheese, lemon juice, garlic, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
- Add the prepared sauce to the skillet and bring to a boil.
- Place prepared chicken back in the skillet and lower heat to a simmer.
- Cook for 3 to 4 minutes, or until asparagus is tender and chicken is heated through.
- Remove skillet from heat.
- Spoon sauce over chicken breasts and top with lemon slices.
- Garnish with parsley and cheese.
- Serve.
This article and recipe adapted from this site
Tidak ada komentar:
Posting Komentar