Creamy Lemon Chicken and Asparagus
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Juice and zest of 1 lemon
- 1 teaspoon Dijon mustard
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine, and bring the mixture to a simmer.
- Add Flavor:
- Stir in the lemon juice, lemon zest, Dijon mustard, grated Parmesan cheese, and Italian seasoning.
- Continue cooking until the sauce thickens and becomes creamy, about 3-4 minutes.
- Cook the Asparagus:
- Add the asparagus to the skillet and cook for 3-4 minutes until tender, but still crisp.
- Finish the Dish:
- Return the chicken to the skillet and cook for an additional 2-3 minutes, spooning the creamy lemon sauce over the chicken and asparagus.
- Serve:
- Garnish with fresh chopped parsley and serve hot.
Enjoy the light, zesty flavors of this delicious Creamy Lemon Chicken and Asparagus dish!