Description
A bright and flavorful dish featuring succulent chicken breasts with asparagus in a luscious lemon cream sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups asparagus, trimmed
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon slices for garnish
Instructions
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side or until they are cooked through, forming a nice golden crust.
- Remove the chicken from the skillet and set it aside. In the same skillet, add the minced garlic and cook until fragrant.
- Pour in the heavy cream and lemon juice, stirring to combine well. Keep stirring continuously to prevent curdling.
- Toss the asparagus into the cream sauce and cook until tender, about 3-4 minutes, stirring occasionally.
- Return the chicken to the skillet, nestling it among the asparagus and sauce, and cook for an additional 2-3 minutes to heat through.
- Plate the dish and garnish with lemon slices. Enjoy!
Notes
Don’t overcook the chicken to keep it moist. Use fresh ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg