Description
Lemon Pepper Chicken is an easy weeknight meal that comes together quickly in one skillet. It combines lemon pepper breaded chicken and asparagus in a light lemon sauce made with a splash of real lemon juice and honey. Serve with Lemon Rice or by itself for a low carb meal.
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 1 pound Asparagus, Trimmed And Cut Into 2-inch Lengths
- ¼ cups Flour
- 2-½ Tablespoons Lemon Pepper
- ¼ teaspoons Onion Powder
- ½ teaspoons Salt
- 2 Large Chicken Breasts Cut In Half Lengthwise
- 2 Tablespoons Butter
- 2 cloves Garlic, Minced
- 2 Tablespoons Lemon Juice
- ½ cups Low Sodium Chicken Broth
- 2 Tablespoons Honey
- Lemon Slices
Preparation
Add 1 tablespoon olive oil to skillet over medium high heat and cook asparagus for 2–3 minutes. Remove from heat and plate.
In shallow wide bowl, combine flour, lemon pepper, onion powder and salt. Dredge chicken breasts into the flour mixture. Melt butter and heat remaining 2 tablespoons olive oil over medium low heat. Add breaded chicken breasts and cook until golden brown. Remove chicken, place on ovenproof plate and put in oven uncovered on warm.
Add enough butter and olive oil (in equal amounts) to fat already in skillet to give you to 2 tablespoons of fat. Melt fat over low heat and cook garlic until fragrant, approximately 1 minute. Sprinkle in flour mixture (see notes). Cook over low heat for 3–4 minutes, stirring continuously. Slowly whisk in lemon juice, chicken broth and honey.
Return chicken and asparagus to skillet and simmer for 2–3 minutes Serve immediately garnished with lemon slices.
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Note: If there is not enough flour mixture left, add enough flour and lemon pepper to make up the difference. Use a ratio of 2 parts flour to 1 part lemon pepper.
