| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 551 |
| Fat | 24g |
| Carbs | 31g |
| Protein | 59g |
Nutrition Facts
Servings Per Recipe 4
Calories 551
| % Daily Value * | |
| Total Fat 25g | 31% |
| Saturated Fat 9g | 46% |
| Cholesterol 175mg | 58% |
| Sodium 344mg | 15% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 9g | 31% |
| Total Sugars 12g | |
| Protein 59g | 118% |
| Vitamin C 119mg | 132% |
| Calcium 130mg | 10% |
| Iron 4mg | 24% |
| Potassium 1120mg | 24% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Broccoli Alfredo Pasta
Ingredients
- 1 lemon, zested and juiced
- three cloves garlic, minced
- half of teaspoon purple pepper flakes, or to taste
- half of cup chook broth
- 1 half pounds skinless, boneless fowl breasts (about 2)
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup diced shallots
- 1 pound asparagus, reduce into 3-inch portions, discarding any difficult ends
- 1 tablespoon minced sparkling basil
- 2 tablespoons unsalted butter
- 1/3 cup heavy cream
- sparkling basil sprigs for garnish (non-compulsory)
- lemon slices for garnish (elective)
Directions
Combine lemon zest and juice, minced garlic, pink pepper flakes, and chook broth in a small bowl and set aside.
Slice each chook breast in half horizontally to create 4 cutlets. Pat dry with paper towels and lightly season with salt and pepper.
Heat olive oil in a large skillet over medium warmness. When the oil shimmers, cautiously upload chicken pieces and brown for 3 to 5 minutes per side. Chicken will now not be fully cooked. Remove to a plate and preserve heat.
To the same skillet, add shallots and prepare dinner till softened, about 2 minutes. Add chook broth mixture and bring to a boil.
Return chook to the skillet with any amassed juices. Add asparagus portions around bird and sprinkle on minced basil. Bring to a boil, cowl, and reduce warmness to simmer until asparagus is soft, and hen is now not red at the middle and juices run clear, 10 to 15 minutes.
Remove cover and boom heat to medium. Melt butter, one tablespoon at a time, stirring constantly, allowing sauce to thicken a bit. Remove from heat and stir in cream. To serve, location in a serving dish and garnish with additional sparkling basil and lemon slices.
