Pan-seared chicken with lemon, garlic, parsley, and tender asparagus; light and protein-rich.
KBy kserrato
Servings
4
4 pieces Boneless skinless chicken breasts
1.5 tsp Kosher salt
0.5 tsp Black pepper
3 tbsp Olive oil
1 lb Asparagus
4 clove Garlic
2 pieces Lemon
0.5 cup Chicken broth
1 tbsp Butter
0.25 cup Fresh parsley
1 tsp Dried oregano
Calories
360 kcal
Protein
42g
Carbs
10g
Fat
17g
Fiber
3g
Sugar
3g
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Sarah M. · Melbourne, AU
Prep
1. Slice each chicken breast horizontally into two thin cutlets, or pound to an even 1.5 cm (0.5 inch) thickness. Pat dry and season with the salt, black pepper and dried oregano. Zest one lemon, then juice both lemons. Mince the garlic, chop the parsley, and trim the woody ends from the asparagus.
2. Heat half the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken in batches for 3 to 4 minutes per side until golden and cooked through to an internal temperature of 74C (165F). Transfer to a plate and tent with foil.
1.5 tbsp Olive oil
3. In the same skillet, add the remaining olive oil and the asparagus. Cook over medium-high heat for 4 to 5 minutes, turning occasionally, until bright green and crisp-tender. Push to the sides of the pan.
1.5 tbsp Olive oil,
1 lb Asparagus
Lemon-Herb Sauce
4. Add the garlic to the center of the pan and stir for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up the browned bits, and simmer for 2 minutes until slightly reduced.
4 clove Garlic,
2 pieces Lemon,
0.5 cup Chicken broth
5. Swirl in the butter and lemon zest until the sauce is glossy. Return the chicken and any resting juices to the pan and spoon the sauce over for 1 minute to warm through.
2 pieces Lemon,
1 tbsp Butter
To Serve
6. Sprinkle with the parsley and serve the chicken with the asparagus, spooning the pan sauce over the top.
0.2 cup Fresh parsley
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