Categories: Chicken

Ingredients

• 1/4 cup flour
• 2 Tbsp. grated Parmesan cheese
• 1/4 tsp. black pepper, coarsely ground
• 1 lb. thin- sliced boneless skinless chicken breasts
• 1 Tbsp. oil
• 1 1/2 cups chicken stock
• 1 tsp. basil leaves
• 1 tsp. oregano leaves
• 1 lb. asparagus, trimmed and cut into 1-inch pieces
• 2 Tbsp. lemon juice

Directions

1. In a shallow dish, mix flour, Parmesan cheese, garlic powder and pepper. Reserve 2 Tbsp. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
2. In a large nonstick skillet, heat oil on medium heat. Add 1/2 of the chicken pieces; cook 3 minutes per side, or until golden brown, Repeat with remaining chicken, adding additional oil, if necessary. Remove chicken from skillet; keep warm.
3. In medium bowl, mix stock, basil, oregano and reserved flour mixture until well blended. Add to skillet along with asparagus. Bring to a boil. Reduce heat to low; simmer 3-5 minutes, or until sauce is slightly thickened, stirring frequently. Stir in lemon juice. Return chicken to skillet; cook 2 minutes, or until heated through.

Email to a friend | Print this recipe | Back