Recipe Of The Week 4/06: Creamy Lemon Chicken with Asparagus

Yields: 4 servings

Ingredients:

• 1 pound asparagus, tough ends trimmed (1 bunch)
• 2 8-ounce boneless skinless chicken breasts, halved lengthwise
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning, divided
• 1 teaspoon garlic powder, divided
• 1 teaspoon onion powder, divided
• ¾ teaspoon kosher salt, divided
• Black pepper, to taste
• ¼ cup all-purpose flour, or gluten-free flour mix*
• 1 tablespoon butter
• 1 cup chicken bone broth
• ¾ cup half-and-half
• 1 lemon, zest and juice

Directions:

• Between two pieces of plastic wrap, pound the halved chicken breasts to an even thickness (about ¼ inch). Season all over with Dijon mustard, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and black pepper, to taste. Make sure the chicken is fully coated on both sides.
• Dredge each piece of chicken in flour and shake off any excess.
• In a large skillet, add the asparagus with ¼ cup water, cover and cook over medium heat to steam 2 to 3 minutes, until crisp tender. Remove and set aside.
• In the same skillet, heat the butter over medium-high heat. Add the chicken and cook for about 4 to 5 minutes per side, or until each piece is cooked through and has a golden-brown crust. Remove and set aside.
• Add chicken bone broth, half-and-half, remaining Italian seasoning, ¼ teaspoon salt, garlic powder and onion powder to the pan. Reduce by half over medium-low heat, until it thickens enough that it coats the back of a spoon.
• Add the lemon juice and nestle the cooked chicken into the sauce and simmer for a few minutes, until heated through. Finish with lemon zest.
• Serve with asparagus, drizzling the sauce over the chicken.

Meal Plan Check Boxes:

4 Proteins
2 Fats
1 Veg

Nutritional Facts: 1 piece chicken with ¼ cup sauce + veg, Calories: 310, Carbohydrates: 15 g, Protein: 33 g, Fat: 13 g

Adapted From: skinnytaste.com/creamy-lemon-chicken-with-asparagus/#recipe