Overview
Celebrate the first day of spring with this super fresh, zesty lemon chicken and asparagus dish. Ready in just 20 minutes using one pan for easy cleanup.
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20 minutes total, 4 servings, 8 ingredients.
Pat the chicken breasts dry and season both sides with salt and black pepper. Dredge each piece in flour, shaking off excess.
Heat 2 tablespoons of butter in a large skillet over medium-high heat until foamy. Add the chicken cutlets and sprinkle with lemon pepper seasoning. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and tent with foil.
In the same skillet, add the chopped asparagus. Sauté for 3-4 minutes, stirring occasionally, until tender-crisp and bright green.
Push asparagus to the side and add the lemon slices to the pan. Cook for 1-2 minutes per side until caramelized and slightly softened.
Reduce heat to medium-low. Add the remaining 2 tablespoons of butter and 2 tablespoons of honey to the pan. Stir until melted and combined into a glossy sauce, scraping up any browned bits from the bottom.
Return the chicken to the skillet along with any accumulated juices. Toss everything together to coat in the sauce and heat through for 1 minute. Serve immediately.
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