ONE PAN LEMON CHICKEN WITH ASPARAGUS

One Pan Lemon Chicken with Asparagus image

Number Of Ingredients 12

4 Chicken Breasts
1/4 cup Gluten Free Flour
2 tablespoon Olive Oil
3/4 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 pound Asparagus - cut in half
2 cloves Garlic -crushed
3 tablespoon Lemon Juice
1/2 Lemon - zest
1 tablespoon Dijon Mustard
1 cup Chicken Stock
1 tablespoon Fresh Parsley - roughly choppedd

Steps:

Pound chicken down to even thickness. OR cut the thickness in half.
Place the flour, salt & pepper in a shallow dish and gently toss the chicken breasts to coat in flour.
In a large skillet add 1 T olive oil & on med heat, cook chicken 5 mins each side. Move chicken to plate.
Add remaining 1 T of oil to skillet and add asparagus to saute for 1 minute. Add the garlic & saute another minute.
In a small bowl or cup whisk together the lemon juice and mustard until well mixed.
Pour into the skillet with the asparagus along with the chicken stock & lemon zest.
Bring to a boil and then simmer covered for 3-4 mins. until asparagus is tender.
Stir in the parsley and the chicken back to pan & rotate the breasts to coat in the liquids.