Chicken with Lemon Butter Sauce!
By: Kecia’s Flavor Breakthrough!
Chicken in the fridge that I want to use, so I ask my Honey, “pasta or soup tonight?” He picked pasta. I thought of just doing a simple pasta toss, but then this sounded so much better! Add a little asparagus and a salad¼ delish! And really, it is much easier than it sounds! You will love it! It is nice enough to be a simple company worthy meal as well!
- 1 bunch asparagus
- 2 tbsp. olive oil
- 2 boneless skinless chicken breasts, sliced thin
- ¼ cup onion, finely chopped
- 1 clove garlic, minced
- 2 tsp. parsley
- 2 tbsp. butter
- 2 tbsp. flour
- ½ cup dry white wine (Can substitute chicken broth)
- Juice from one lemon
- ½ cup milk
- Salt and Pepper to taste
- Cooked Linguine
- 1 lemon sliced
Steam asparagus for 5 to 6 minutes until tender crisp and drain in a colander, rinse with cold water. Leave in colander.
In a large skillet, heat olive oil over medium high heat. Add chicken and cook until it starts to brown.
Add the onion and cook until slightly translucent.
Add the garlic and cook an additional minute, be careful not to burn.
Stir in the butter and flour.
Pour in the wine, deglaze the pan scraping any bits off the bottom. Add the lemon and heat through.
Reduce heat and whisk in the milk. Continue to stir and reduce to a nice smooth, creamy sauce. Drain the linguine over the asparagus so it heats through again.
Place linguine on plate, top with some of the chicken and asparagus, spoon sauce over the top.
Garnish with lemon slices.