Pan-Fried Lemon Chicken with Asparagus

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Wheat flour

  Whole-grain

  4 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  2 tbsp or 28g

• Lemon Pepper Seasoning

  Wegmans

  1 tsp or 4g

• Asparagus

  Raw

  2 cup or 268g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Cover the chicken breasts with plastic wrap and pound until each piece is about 3/4 inch thick, or cut thick breasts in half horizontally.
2. In a shallow dish, combine flour, salt, and pepper, then coat each chicken breast.
3. Melt butter in a large skillet over medium-high heat. Add chicken and sauté for 3-5 minutes on each side until golden brown and cooked through to 165°F, sprinkling with lemon pepper seasoning in the pan. Transfer cooked chicken to a plate.
4. Add chopped asparagus to the pan and sauté until bright green and tender-crisp. Remove and set aside.
5. Lay lemon slices flat in the pan and cook for a few minutes on each side to caramelize, adding a small pat of butter if needed to prevent sticking. Remove lemons and set aside.
6. Layer asparagus, chicken, and lemon slices back into the skillet.
7. Serve garnished with fresh chopped parsley.

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