Lemon Pepper Chicken
Description
Quick and easy weeknight meals are a must for busy families. You want them to be healthy and delicious as well. Serve this with rice, angel hair pasta, or a side salad, if desired.
Ingredients
3 T. olive oil, divided, plus more if needed
1 lb. asparagus, washed, trimmed and cut into 2 inch lengths
1/4 c. flour, plus more if needed
2 1/2 T. lemon pepper, plus more if needed
1/4 t. onion powder
1/2 t. salt
2 T. butter, plus more if needed
2 large chicken breasts, cut in half lengthwise
2 cloves garlic, minced
lemon slices
2 T. freshly squeezed lemon juice
1/2 c. low-sodium chicken stock/broth
2 T. honey
Directions
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Preheat oven to 200 degrees.
Add 1 T. olive oil to a skillet over medium-high heat; cook asparagus for 2-3 minutes; remove from heat; transfer to a plate.
In wide, shallow bowl, combine flour, lemon pepper, onion powder and salt; dredge chicken through the flour mixture.
Melt 2 T. butter and heat 2 T. olive oil over medium-low heat; add the breaded chicken; cook until golden brown; remove chicken; place on ovenproof plate; place uncovered in warmed oven.
Add enough equal parts butter and olive oil to fat that's already in skillet to make 2 T. fat. Melt the fat over low heat; cook garlic just until fragrant, about 1 minute. Sprinkle in remaining flour mixture.* Cook over low heat for 3-4 minutes, stirring continuously. Slowly whisk in lemon juice, chicken stock/broth and honey.
Return chicken and asparagus to skillet; simmer for 2-3 minutes
Serve immediately.
4 servings.
*If there isn't enough flour mixture left, add enough flour and lemon pepper to make up the difference. Use a ratio of 2 parts flour to 1 part lemon pepper.