Ingredients

  • 1 ½ lbs. chicken breasts deboned, skinless
  • 2 tablespoons plain flour
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 lemons slice 1-zest/juice 1
  • 1 lb. asparagus timmed
  • 4 tablespoons butter, unsalted
  • 2 tablespoons vegetable oil

Directions

1. Pound breasts until 1/4 inch thick. Sift flour, paprika and salt and pepper. Coat chicken in flour mixture.
2. Cook asparagus.
3. Heat 1 tablespoon each of butter and oil in pan and fry chicken 3-4 minutes per side, until golden brown. Continue with remaining chicken and 1 tablespoon each of butter and oil. Keep chicken warm. Deglaze pan with lemon juice. Whisk in last 2 tablespoons of butter. Reduce heat to low. Continue whisking until spoon coating consistency.
4. To serve. Place chicken and asparagus on plate, pour lemon sauce over chicken and asparagus and garnish with lemon slices.

Notes
Notes:Original serves 3.
Serving Ideas:Original serves 3.


Categories
Chicken, main course
Keywords
Chicken, main course
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