Best Lemon Asparagus Chicken Recipes
BEST LEMON ASPARAGUS CHICKEN
Make and share this Best Lemon Asparagus Chicken recipe from Food.com.
Provided by LorenLou
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray large casserole dish with cooking spray. (I use a lasagna pan but you can squeeze everything into a 9x13" casserole dish too. It works just fine). Preheat oven to 300°F.
- Pound each chicken breast until fairly flat with meat mallet. They will be "large".
- Dredge 2 chicken breasts in the seasoned flour.
- Over medium high heat in large skillet, place half the butter and half the olive oil.
- Brown the two chicken breast on each side until golden brown. Place in prepared casserole dish when done.
- Repeat process with remaining butter and olive oil, and remaining chicken breasts.
- Combine milk, soup, lemon juice and pepper, and pour over and around chicken breasts.
- Lay the asparagus spears around chicken, pressing down into soup mixture.
- Bake for 1 to 1 1/2 hours at 300°F The longer you bake, the more tender the chicken seems to get.
- Serve with white rice.
Nutrition Facts : Calories 449.2, Fat 28.5, SaturatedFat 10.3, Cholesterol 102.4, Sodium 439.1, Carbohydrate 17.1, Fiber 2.8, Sugar 2, Protein 32.3
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- Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and sauté for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
- Add the chopped asparagus to the pan. Sauté for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promotes browning.) Remove the lemons from the pan and set aside.
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- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
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