Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 551

% Daily Value *
Total Fat 25g31%
Saturated Fat 9g46%
Cholesterol 175mg58%
Sodium 344mg15%
Total Carbohydrate 31g11%
Dietary Fiber 9g31%
Total Sugars 12g
Protein 59g118%
Vitamin C 119mg132%
Calcium 130mg10%
Iron 4mg24%
Potassium 1120mg24%

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.

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  1. 1 lemon, zested and juiced
  2. three cloves garlic, minced
  3. half of teaspoon purple pepper flakes, or to taste
  4. half of cup chook broth
  5. 1 half pounds skinless, boneless fowl breasts (about 2)
  6. salt and freshly ground black pepper to taste
  7. 2 tablespoons olive oil
  8. 1/2 cup diced shallots
  9. 1 pound asparagus, reduce into 3-inch portions, discarding any difficult ends
  10. 1 tablespoon minced sparkling basil
  11. 2 tablespoons unsalted butter
  12. 1/3 cup heavy cream
  13. sparkling basil sprigs for garnish (non-compulsory)
  14. lemon slices for garnish (elective)


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.