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Lemon Butter Chicken with Asparagus

591 Lemon Butter Chicken with Asparagus
Serve this butter slathered chicken up for your next dinner party!
skill level
Easy
time
30-60min
servings
4
cost
$
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Serve this butter slathered chicken up for your next dinner party!
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 375°F.
  • 2
    Flour
    1 teaspoon Garlic Powder
    Salt and Freshly Ground Pepper
    1 Egg
    4 boneless; skinless Chicken Breasts
    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.
  • 3
    Olive Oil
    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.
  • 4
    1/2 cup Dry White Wine (plus more to taste)
    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.
  • 5
    1 Lemon (juiced)
    1 stick Butter
    Add Butter and allow to melt. Stir in the juice of Lemon. Adjust seasoning to taste.
  • 6
    Return Chicken to the pan and baste with sauce. Reserve remaining sauce in pan.
  • 7
    1/4 pound Prosciutto
    1/4 pound Provolone (sliced)
    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.
  • 8
    Bake for 10-15 minutes or until Chicken is cooked through and Cheese is melted.
  • 9
    1 bunch Asparagus (tough ends removed; cut in 1-inch pieces)
    Meanwhile, steam Asparagus in a steamer basket over boiling water for 2-3 minutes. Transfer to an ice bath to shock.
  • 10
    Salt and Freshly Ground Pepper
    Lemon Butter Sauce
    Strain out Asparagus and season with Salt and Pepper. Transfer steamed Asparagus to the reserved Lemon Butter sauce and toss to coat.
  • 11
    1 tablespoon Freshly Chopped Parsley

    Slice up the Chicken and platter with the Asparagus and remaining sauce. Sprinkle with Parsley to garnish.

    Helpful Tips:
    1. Season flour with garlic powder, salt & pepper to taste.
    2. Cook chicken to golden brown
    3. Substitute the cheese and/or cured meat with your favorite variety
    4. Steam asparagus and add to deglazed wine sauce

 
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