Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- to taste Salt and pepper
- 1 tablespoon olive oil
- for garnish Fresh parsley optional
Method
Cooking
- In a large pan, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper and place them in the pan. Cook for about 5-7 minutes per side, or until cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add garlic and sauté for about 1 minute, until fragrant.
- Add the heavy cream and lemon juice, stirring to combine.
- Bring the mixture to a simmer and add the asparagus. Cook for 3-5 minutes until the asparagus is tender.
- Return the chicken to the pan, coating it with the creamy lemon sauce.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 15gProtein: 45gFat: 35gSaturated Fat: 20gSodium: 400mgFiber: 3gSugar: 2g
Notes
You can serve this dish over cooked rice or pasta to soak up the creamy sauce. A light side salad or crusty bread would also complement it well. Pair it with a glass of white wine for a complete meal.
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