Lemon Chicken with Asparagus
In The Fresh Meat Case
Lemon Chicken with Asparagus
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breasts (1.5 lbs.)
PREP TIME: 0min COOK TIME: 25min
Serves 4
- 230
Calories - 26g
Protein - 140mg
Sodium - 8g
Sat. Fat - 2g
Sugar 
Ingredients
cooking spray
1/2 lb. fresh asparagus
salt
1/4 cup unsalted butter (4 tablespoons)
1 tbsp. Dijon mustard
3 tbsp. lemon juice and thin lemon slices to garnish
2 tbsp. half and half
Step 1
Preheat oven to 375°F. Spray a baking sheet with cooking spray. Place breasts on baking sheet, and bake 15 minutes, or until juices run clear and a thermometer inserted into the center of a breast reads 170°F.
TIP
TIP: This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (remember that 3 teaspoons= 1 tablespoon). To serve 6 people, use 6 breasts, 3/4 pound asparagus, 6 tablespoons unsalted butter, 2 tablespoons Dijon-style mustard, 1/4 tablespoons lemon juice, and 3 tablespoons half and half.
Step 2
Meanwhile, wash asparagus and trim about 2 inches off bottom of stem. In a large skillet, bring about 1/2 inch of water to a boil. Season the water with salt and add the asparagus. Cook the asparagus for about 3 minutes or until bright green and tender. Remove asparagus and water from skillet and reduce heat to low.
Step 3
Melt butter in skillet over low heat and add mustard, lemon juice and half and half while stirring with a whisk for about 2 minutes. Season with salt to taste.
Step 4
Place asparagus and a baked chicken breast on each plate, drizzle chicken with lemon-butter sauce and garnish with thin slices of lemon. Serve.
75 MIN
