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Lemon Chicken with Asparagus
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Lemon Chicken with Asparagus

Lemon Chicken with Asparagus

Serves 4 | Prep/Cook Time: 25 Min
  • Calories 230
  • Protein 26g
  • Sodium 140mg
  • Sat.Fat 8g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 230
% Daily Value*
Total Fat 13g 20 %
Saturated Fat 8g 40 %
Cholesterol 100g 33 %
Sodium 140mg 6 %
Total Carbs 4g 1 %
Dietary Fiber 1g 4 %
Sugars 2g
Protein 26g
Vitamin A %
Vitamin C %
Calcium 4%
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
Cooking Spray
1/2 pound fresh asparagus
Salt
1/4 cup unsalted butter (4 tablespoons)
1 tablespoon Dijon-style mustard
3 tablespoons lemon juice + thin lemon slices to garnish
2 tablespoons half and half
Instructions
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: 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, ¾ pound asparagus, 6 tablespoons unsalted butter, 1½ tablespoons Dijon-style mustard, 4½ tablespoons lemon juice, and 3 tablespoons half and half.

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.
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.
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.
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