Description
Springy lemon chicken and veggies one skillet meals.
Ingredients
Scale
For the chicken:
- 1 to 1.5 pounds chicken breasts, sliced into thin cutlets
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the skillet:
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/3 of an onion, diced
- 1 bunch of asparagus, diced and woody ends removed
- 1 cup frozen peas
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 3/4 cup whole milk
- Juice of 1 lemon
- Parmesan, for serving
Instructions
- In a small bowl, mix together the olive oil and seasonings. Cut your breasts into cutlets, then brush each cutlet with the seasoning mixture.
- Heat a large skillet over medium heat. Add a splash of olive oil, then cook the chicken for 4-6 minutes per side, until browned. Remove chicken and set aside.
- Stir in butter, garlic, onion, asparagus, and peas. Season well with salt and pepper. Cook for 2 minutes. Add wine, deglazing the bottom of the pan, and cook for another 2 minutes.
- Stir in cream, milk, and 1/2 of the lemon juice. Bring to a simmer, then add chicken back to the pan and simmer for 5-10 minutes, stirring occasionally to avoid sticking to the bottom of the pan. Remove from heat and add the other half of the lemon juice. Serve with extra lemons and parmesan and enjoy!