WEEKDAYS 1e|12c|p

Lemon Butter Chicken with Asparagus

Teressa Matvienko
Servings: 4
30 to 60 min
Part 1 of 2

Serve this butter slathered chicken up for your next dinner party!

  • Ingredients
  • step-by-step directions
Lemon Butter Chicken with Asparagus
  • 4 boneless; skinless Chicken Breasts
  • 1 Egg
  • Flour
  • 1 teaspoon Garlic Powder
  • 1 Lemon (juiced)
  • 1 stick Butter
  • 1/2 cup Dry White Wine (plus more to taste)
  • 1/4 pound Prosciutto
  • 1/4 pound Provolone (sliced)
  • 1 bunch Asparagus (tough ends removed; cut in 1-inch pieces)
  • 1 tablespoon Freshly Chopped Parsley
  • Olive Oil
  • Salt and Freshly Ground Pepper
  • Preheat oven to 375°F.
  • Season the Flour with Garlic Powder, Salt and Pepper. Whisk the Egg in a shallow dish. Coat the Chicken in Flour, dip in Egg and then dredge in Flour again shaking off excess.
  • Heat large non-stick skillet over medium with 1/4-inch Oil. Add the Chicken Breast and allow to cook for 2-3 minutes per side until golden. Remove Chicken to a paper towel lined plate.
  • Wipe out excess Oil from pan with a paper towel and return pan to heat. Deglaze with Wine, scraping up brown bits and reduce by half.
  • Add Butter and allow to melt. Stir in the juice of Lemon. Adjust seasoning to taste.
  • Return Chicken to the pan and baste with sauce. Reserve remaining sauce in pan.
  • Line baking sheet with foil and spray with non-stick cooking spray. Remove the pieces of Chicken from the sauce to the baking sheet, reserving the sauce in the pan. Top each piece of Chicken with Prosciutto and Provolone.
  • Bake for 10-15 minutes or until Chicken is cooked through and Cheese is melted.
  • Meanwhile, steam Asparagus in a steamer basket over boiling water for 2-3 minutes. Transfer to an ice bath to shock.
  • Strain out Asparagus and season with Salt and Pepper. Transfer steamed Asparagus to the reserved Lemon Butter sauce and toss to coat.
  • Slice up the Chicken and platter with the Asparagus and remaining sauce. Sprinkle with Parsley to garnish.
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