Ingredients
- 16 oz Chicken Breast two 8oz or four thin sliced 4oz
- 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
Instructions
Prep Ahead
Cut the tough ends off the asparagus and save for making stock in the future. Slice the Asparagus into 3/4 inch slices on a bias.
Mince the garlic clove. Finely chop the fresh dill.
If your chicken breasts are not already sliced thin, take two chicken breasts and slice them from the side to create 4 thin pieces.
If you are prepping a day or more ahead, store each prepped ingredient separately in the fridge.
Cook your Lemon Dill Chicken & Asparagus
To a small mixing bowl, add the half & half (or milk) 2 tbsp cornstarch, then mix with a fork until dissolved and smooth. Set aside for now.
Get a large skillet and preheat on high heat. While preheating, season the chicken breast slices with salt and pepper.
Add 2 tsp Extra Virgin Olive Oil to coat the bottom of the hot skillet and then add the chicken. Cook 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.
Add another tsp of olive oil to the pan and then add the Asparagus and minced garlic. Turn the heat down to medium low and cook for 2-3 minutes until the Asparagus slices are bright green, but still pretty crisp/firm. Be sure to stir so the garlic doesn't burn and be careful not to let the asparagus overcook.
To the veggies in the skillet, add the juice from HALF the lemon, the zest, and 1 cup of chicken broth. Then add the Milk and Cornstarch mixture and bring to a simmer in the skillet. You will see it start to thicken, so be sure to stir so that it thickens evenly and doesn't clump.
Stir in the dill and butter, then add back the chicken and coat with the sauce.
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