Creamy Lemon Chicken with Asparagus
User Reviews
5
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
349 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Lemon Chicken with Asparagus
Description
The chicken cutlets are coated in seasoned flour then pan-seared until golden brown for about seven minutes. After removing the chicken, the pan's fond is deglazed with lemon juice, incorporating minced shallots and garlic to build the sauce's aromatic base. Heavy cream and Parmesan cheese are added to provide richness. The browned chicken and trimmed asparagus are returned to the pan and covered to gently simmer for 10 to 15 minutes. This cooking finishes the chicken internally while steaming the asparagus to a crisp-tender texture.
The sauce creates a creamy and tangy coating that complements the mild chicken and fresh green asparagus. The method focuses on layering flavors through pan fond and slow simmering, resulting in balanced moisture and texture.
Serve this dish warm, pairing it with simple sides like rice or crusty bread to soak up the sauce, making it a satisfying main course dinner.
Ingredients
- 1/3 cup flour for dredging the chicken
- salt fresh cracked
- black pepper fresh cracked
- 2 chicken breast boneless skinless, cut into 4 cutlets
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 shallots minced
- 2 cloves garlic minced
- 1/4 cup lemon juice
- 1/2 cup cream
- 1/4 cup Parmesan Cheese
- 3/4 lb asparagus trimmed
Instructions
- Toss the flour and 1/2 teaspoon of salt together on a plate.
- Dredge the chicken cutlets in the flour. Shake off any excess.
- Heat the olive oil and the butter in a large skillet or Dutch oven. Brown the chicken on both sides for a total of about 7 minutes or so. Remove to a plate.
- To the same pan add the shallots and garlic and stir to soften for a minute or so. The moisture from the shallots should loosen any browning from the bottom of the pan.
- Add the lemon juice to the pan to deglaze it ~ let it bubble and continue to scrape up any remaining brown from the bottom. Taste and add salt if needed.
- Add the cream and cheese and stir to combine well. When the sauce has come up to a simmer nestle the chicken back in, along with the asparagus and slices of lemon.
- Cover the pan, turn the heat down, and let simmer gently for about 10-15 minutes, just to heat everything through, finish cooking the chicken, and steam the asapragus to crisp tender. Note: check your pan often, it should just be very gently simmering, not furiously boiling. And be sure to cover the pan.
- Serve immediately with some fresh cracked black pepper to taste.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 265mg | 11% |
| Potassium | 690mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1252IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
