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Lemon pepper chicken

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1 tablespoon oil
1 pound asparagus, trimmed
3 tablespoons butter
1 pound chicken, boneless and skinless, butterflied
salt and pepper to taste
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1/2 cup chicken broth
1 lemon, juice and zest (about 1/4 cup juice)
1 tablespoon fresh dill, chopped (or 1 teaspoon dry dill)



Heat the oil in a pan over medium-high heat, add the asparagus and cook until tender, before setting aside.

Add the butter, and melt before adding the chicken, seasoned with salt and pepper to taste, and cooking until lightly golden brown on all sides, about 3-5 minutes per side.

Add the garlic and red pepper flakes and cook until fragrant, about a minute.

Add the broth, bring to a boil, reduce the heat and simmer for 5 minutes.


Add the lemon juice and dill and enjoy

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