LEMON PEPPER CHICKEN

INGREDIENTS

• 3 tablespoons olìve oìl
• 1 lb asparagus trìmmed and cut ìn 2 ìnch lengths
• 1/4 cup flour
• 2 1/2 tablespoons lemon pepper
• 1/4 teaspoon onìon powder
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 large chìcken breasts cut ìn half lengthwìse
• 2 cloves garlìc mìnced
• Lemon slìces
• 2 tablespoons lemon juìce
• 1/2 cup low sodìum chìcken broth
• 2 tablespoons honey
  

INSTRUCTIONS

1. Add 1 tablespoon olìve oìl to skìllet over medìum hìgh heat and cook asparagus for 2-3 mìnutes.  Remove from heat and plate.
2. ìn shallow wìde bowl combìne flour, lemon pepper, onìon powder and salt.  Dredge the chìcken breasts ìnto the flour mìxture. Melt 2 tablespoons butter and heat 2 tablespoons olìve oìl over medìum low heat.  Add the breaded chìcken breasts and cook untìl golden brown.  Remove chìcken, place on ovenproof plate and put ìn oven uncovered on warm.
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