Creamy Lemon Chicken and Asparagus

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

Juice and zest of 1 lemon

1 teaspoon Dijon mustard

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 lb asparagus, trimmed and cut into 2-inch pieces

Fresh parsley, chopped (for garnish)

Instructions:

Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

Stir in the lemon juice, lemon zest, Dijon mustard, grated Parmesan cheese, and Italian seasoning. Cook until the sauce is thickened and creamy, about 3-4 minutes.

Add the asparagus to the skillet and cook for 3-4 minutes, until tender.

Return the chicken to the skillet and cook for another 2-3 minutes, spooning the creamy lemon sauce over the chicken and asparagus.

Serve the chicken and asparagus hot, garnished with fresh chopped parsley.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings

#LemonChicken #AsparagusRecipes