Description
A delightful dish that combines tender chicken breasts with fresh asparagus in a luscious, tangy cream sauce, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup asparagus, trimmed and cut into pieces
- 1 cup heavy cream
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper, add to the skillet, and cook until golden brown on both sides and cooked through, about 5-7 minutes per side.
- Remove the chicken from the skillet and set it aside. In the same skillet, add garlic and asparagus. Sauté for 3-4 minutes until the asparagus is tender.
- Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine and let it simmer for a few minutes until slightly thickened.
- Return the chicken to the skillet, coating it in the creamy sauce. Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg