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This is such an easy one-pan skillet recipe. It has seared chicken in a light and creamy sauce delicately flavored with garlic, lemon and fresh dill. Then it’s loaded with fresh, bright asparagus.
PREP Time
10 min.
COOK TIME
20 Min.
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16 oz Chicken Breast, boneless, skinless 3 tsp Extra Virgin Olive Oil 2 Cloves Garlic 1 tsp Salt 1 tsp Fresh Ground Pepper 1 cup Chicken Broth 1 Lemon 1/4 cup Half & Half or Milk 2 tbsp Cornstarch 3 tbsp Fresh Dill, Chopped 1 bunch Asparagus 1 tbsp Butter
Slice the Asparagus into 3/4 inch slices on a bias. Mince the garlic clove. Finely chop the fresh dill.
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Cook chicken for 5-6 minutes and then flip each piece over to cook on the other side for another 4-5 minutes. Remove from the pan and set aside on a plate.
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Add the Asparagus and minced garlic; cook for 2-3 minutes. Add the juice from HALF the lemon
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Add zest, and 1 cup of chicken broth, the Milk and Cornstarch mixture and bring to a simmer in the skillet.
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Stir in the dill and butter, then add back the chicken and coat with the sauce.
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