Ingredients

Creamy Lemon Chicken

• 4 Chicken Breasts
• 1 Tbs Extra Virgin Olive Oil
• 1 Tbs Butter
• 3 Garlic Cloves – Minced
• 1 Tsp Lemon Zest
• 1 Tbs Lemon Juice
• 1 Tsp Fresh Dill – Chopped
• ¾ Cup Chicken Broth
• 1 Cup Heavy Cream
• Salt
• Ground Black Pepper
• Fresh Dill to top

Asparagus

• 1 to 1 ½ Lbs Asparagus – Washed and Trimmed
• 1 Tbs Butter
• 1 Garlic Clove – Minced
• 1 Tsp Lemon Zest
• 1 Tbs Lemon Juice
• Salt
• Black Pepper

Directions

1. In a medium sauce pan over medium heat, add 1 Tbs of Olive oil and butter. Salt and pepper both sides of the chicken breast and then place the 4 chicken breasts in the pan and cook for 5 to 7 minutes (if you have very thick chicken breasts the time may be increased just ensure that at the end of the process it is cooked to at least 165 degrees F).
2. Flip the chicken breasts and cook covered for another 5 to 7 minutes.
3. Remove the chicken and place on a plate to the side.
4. Add the chicken broth to the pan and scrape the fond (crispy bits) from the bottom of the pan.
5. Add the heavy cream, garlic, chopped dill, lemon zest and juice and stir.
6. Continue to slowly stir over medium heat to ensure that it doesn’t burn. Once it reaches a simmer, reduce your heat to low and keep uncovered. Add the chicken breasts back to the pan and periodically spoon the sauce over the chicken. Reduce the sauce until it coats the back of your spoon.
7. In a separate pan, over medium heat, add 1 Tbs of butter and the trimmed asparagus.
8. Top the asparagus with the remaining garlic, a pinch of fresh dill, and squeeze the second half of lemon on top. Season with salt and ground black pepper.
9. Continue to toss and cook the asparagus for another 3 to 4 minutes.
10. When serving, plate the chicken and asparagus, and then add sauce and fresh dill on top of each.