Spring sport season has started in our house and once again, I’m on hunt for quick dishes I can throw together in 30 minutes or less. This one-skillet recipe was perfect for that! This simple recipe is delicious with a hint of lemon and garlic in a creamy sauce. I served it with a side of buttered egg noodles for my kids. It was another home-run recipe!
1 ½ Tbsp extra virgin olive oil
4 (1 pound) boneless skinless chicken breasts
salt and fresh ground pepper to taste
2 tsp Italian Seasoning
1 Tbsp butter
1 pound asparagus, trimmed and cut into thirds
1 onion, sliced
1 cup fat-free half & half
½ tsp flour
1/3 cup grated Parmesan
1 whole lemon, juiced
3 cloves garlic minced
lemon slices for garnish
chopped parsley for garnish
In a large skillet, heat olive oil over medium heat. Season the chicken with salt, pepper and Italian seasoning. Add to skillet and cook for 5-6 minutes on each side or until cooked through. Remove from the skillet and set aside.
In the same skillet, add the butter and melt over medium heat. Add the sliced onion and asparagus. Cook for 4 minutes or until just tender.
In a small mixing bowl, whisk together the combine half & half, flour, cheese, lemon juice, garlic, salt and pepper. Add the sauce to the skillet and bring to a boil. Return the chicken to the skillet and lower the heat to simmer. Cook for an additional 3-4 minutes or until the asparagus is cooked through and the chicken is warm.
To serve, spoon the sauce over the chicken and top with lemon slices and fresh chopped parsley.