Skillet Lemon-Pepper Chicken
Roasted Asparagus
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp all-purpose flour
- ½ Tbsp lemon-pepper seasoning
- 3 Tbsp butter, divided
- 1 Tbsp honey
Instructions
- Cut chicken in half lengthwise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Stir together flour and lemon-pepper in a shallow bowl; dredge chicken in flour mixture.
- Melt 2 Tbsp butter in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes per side or until done.
- Melt 1 Tbsp butter; whisk in honey. Pour over chicken.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- ½ Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F.
- Toss together asparagus and oil on a rimmed baking sheet; spread in a single layer. Bake 10 minutes or until crisp-tender; season with salt and pepper to taste.
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