Creamy, bright, herby, and lemony one-pan recipe screams SPRING!
Ingredients
1/4 cup
Cream, half and half, 10% M.F.
(or milk)
2 tbsp
Cornstarch
2 breast
Chicken breast, boneless, skinless
(sliced from the side to create 4 thin pieces)
1 tsp
Salt
1 dash
Black pepper
(fresh)
3 tsp
Extra virgin olive oil
(divided)
1 bunch
Asparagus
(snap off ends and cut into 3/4 inch pieces)
2 clove(s)
Garlic
(minced)
1/2 whole lemon(s)
Lemon juice
1/2 whole lemon(s)
Lemon peel (zest)
1 cup
Chicken broth (stock), low sodium
3 tbsp
Dill, fresh
(chopped)
1/2 tbsp
Butter, unsalted
Instructions
To a small mixing bowl, add the half & half (or milk), 2 tbsp cornstarch, then mix with a fork until dissolved and smooth. Set aside
Preheat a large skillet and on high heat. While preheating, season the chicken breast slices with salt and pepper.
Add 2 tsp Extra Virgin Olive Oil to coat the bottom of the hot skillet and then add the chicken. Cook for 5-6 minutes and then flip each piece over to cook on the other side for another 4-5 minutes. Remove from the pan and set aside on a plate.
Add another tsp of olive oil to the pan and then add the Asparagus and minced garlic. Turn the heat down to medium-low and cook for 2-3 minutes until the Asparagus slices are bright green, but still pretty crisp/firm. Be sure to stir so the garlic doesn't burn and be careful not to let the asparagus overcook.
To the veggies in the skillet, stir in the lemon juice, lemon zest, and chicken broth.
Add the milk and cornstarch mixture and bring to a simmer in the skillet. You will see it start to thicken, so be sure to stir so that it thickens evenly and doesn't clump.
Stir in the dill and butter, then add back the chicken and coat with the sauce.
Serve on its own or with a side of rice, quinoa, or roasted potatoes!
