Creamy One-Pan Lemon Garlic Chicken and Asparagus

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 tablespoons all-purpose flour

2 teaspoons Italian herb seasoning

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 pounds boneless chicken breast

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup shallots

1 tablespoon minced garlic

1 pound asparagus

1 cup heavy cream

1 lemon, juiced

1/4 cup pecorino Romano cheese

parsley sprigs for garnish (optional)

Instructions

In a 1-gallon resealable plastic bag, combine flour, Italian seasoning, red pepper, salt, and black pepper. Move ingredients around in the bag to mix well, and set aside.

Place chicken pieces between 2 sheets of plastic wrap on a cutting board. Pound the breasts to a uniform thickness of about 1/2-inch, and blot dry with paper towels.

Add chicken pieces to flour mixture, seal the bag, and shake until all chicken is lightly coated.

Melt 1 tablespoon butter with olive oil in a large skillet over medium heat,. When butter stops sizzling and the pan is hot, carefully add chicken pieces. Lightly brown each side, cooking 4 to 5 minutes per side. Remove chicken to a plate and keep warm.

To the same skillet, with the drippings, add remaining tablespoon butter, shallots, and asparagus pieces. Cook, stirring often, about 3 minutes, or until asparagus is tender and bright green. Stir in garlic and cook until fragrant, about 30 seconds.

Stir in cream, lemon juice, and pecorino Romano cheese; stir until cheese is melted, about 1 minute. Nestle chicken back pieces into the pan and cook until sauce is thickened and chicken is heated through, about 3 minutes.

Garnish with fresh flat leaf parsley, and serve warm.

Nutrition

• Calories: 419 kcal
• Lipides Totaux: 34 g
• Lipides Saturés: 19 g
• Lipides Insaturés: 0 g
• Cholestérol: 113 mg
• Sodium: 395 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 6 g
• Protéines: 17 g