Who's looking for another way to make chicken? I love this recipe because it incorporates a vegetable and has lots of flavor! My husband is my tester. He's kind of picky when it comes to flavor and he loved it!
1lb boneless chicken breast
1/4th cup all purpose flour or *coconut flour (gluten free)
1/4th teaspoon salt and pepper
2 Tablespoons butter or *clarified butter (dairy free)
1 teaspoon lemon pepper seasoning
1-2 cups chopped asparagus
Cover the chicken with plastic wrap and pound until 3/4 inches thick.
Place flour, salt and pepper in a shallow dish and gently toss each breast to coat.
Melt butter in large skillet over medium high heat.
Add chicken and sauté for 3-5 minutes on each side, until golden brown, sprinkling each side with lemon pepper directly in the pan.
When chicken is golden brown an cooked through, transfer to plate.
Add the chopped asparagus to the pan and sauce for a few minutes until bright green and tender crisp.
Remove from pan and set aside.
Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so they caramelize and pick up the brown bits left in the pan from the chicken and butter. Use as garnish as shown in photo.
* coconut flour is high in fiber, protein and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index
* Clarified butter is butter where the milk solids have been removed. It is tolerated well for those with lactose intolerance.