![skillet with chicken cutlets, asparagus spears, and lemon cream sauce](https://cdn.statically.io/img/www.allrecipes.com/thmb/0V2bWU_rM6j3FmhBpJxuCEItNa8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8620633_One-Pan-Chicken-Breast-and-Asparagus-in-Lemon-Cream-Sauce_Brenda-Venable_4x3-b66b203d1a2e4cd38dc6b07e8b13d68e.jpg)
Ingredients
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1 lemon, zested and juiced
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3 cloves garlic, minced
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1/2 teaspoon red pepper flakes, or to taste
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1/2 cup chicken broth
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1 1/2 pounds skinless, boneless chicken breasts (about 2)
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salt and freshly ground black pepper to taste
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2 tablespoons olive oil
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1/2 cup diced shallots
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1 pound asparagus, cut into 3-inch pieces, discarding any tough ends
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1 tablespoon minced fresh basil
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2 tablespoons unsalted butter
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1/3 cup heavy cream
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fresh basil sprigs for garnish (optional)
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lemon slices for garnish (optional)
Directions
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Combine lemon zest and juice, minced garlic, red pepper flakes, and chicken broth in a small bowl and set aside.
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Slice each chicken breast in half horizontally to create 4 cutlets. Pat dry with paper towels and lightly season with salt and pepper.
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Heat olive oil in a large skillet over medium heat. When the oil shimmers, carefully add chicken pieces and brown for 3 to 5 minutes per side. Chicken will not be fully cooked. Remove to a plate and keep warm.
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To the same skillet, add shallots and cook until softened, about 2 minutes. Add chicken broth mixture and bring to a boil.
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Return chicken to the skillet with any accumulated juices. Add asparagus pieces around chicken and sprinkle on minced basil. Bring to a boil, cover, and reduce heat to simmer until asparagus is tender, and chicken is no longer pink at the center and juices run clear, 10 to 15 minutes.
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Remove cover and increase heat to medium. Melt butter, one tablespoon at a time, stirring continuously, allowing sauce to thicken a little. Remove from heat and stir in cream. To serve, place in a serving dish and garnish with additional fresh basil and lemon slices.
Nutrition Facts (per serving)
551 | Calories |
24g | Fat |
31g | Carbs |
59g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 551 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 9g | 46% |
Cholesterol 175mg | 58% |
Sodium 344mg | 15% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 9g | 31% |
Total Sugars 12g | |
Protein 59g | 118% |
Vitamin C 119mg | 132% |
Calcium 130mg | 10% |
Iron 4mg | 24% |
Potassium 1120mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.