Lemon Garlic Chicken With Asparagus


6 Garlic cloves finely chopped

1/4 cup white wine OR I used apple juice since I don't drink

1/4 cup low-sodium organic chicken broth

1 tbsp fresh lemon juice

1 tsp finely graded lemon peel

1 tsp chopped fresh thyme

4 oz raw chicken breast, boneless, skinless

pinch of sea salt and black pepper

4 slices of a medium lemon

2 lbs asparagus with stems trimmed

4 tsp unsalted organic grass- fed butter


  1. Preheat oven to 400 degrees 
  2. Combine garlic, wine, broth, lemon juice, lemon peel, and thyme in a long baking
    pan, mix well. Set aside.
  3. Season both side of chicken with a pinch of salt and pepper
  4. Place chicken on top of garlic mixture, top each chicken with one slice of lemon.
  5. Bake 20 to 25 minutes or until chicken is no longer pink in the middle.
  6. 10 minutes before the chicken is done baking, lightly coat asparagus with spray. Season with a pinch of salt and pepper.
  7. Heat large skillet over medium heat. Add asparagus; cook turning occasionally for 5-10 minutes or until crisp and lightly charred.
  8. Remove the chicken from the oven and discard lemon slices. Place chicken and asparagus on a plate and cover with foil while you cook the sauce. 
  9. Pour pan juices into a small skillet, bring it to a boil at medium heat, stir occasionally for 4 to 6 minutes. 
  10. Reduce to low heat. Bring juices to a gentle boil. Add butter 1 tsp at a time cooking and whisking constantly for 2 to 3 minutes. Remove from heat. 
  11. Pour sauce over chicken and asparagus. 

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