Petto di pollo facile al limone e pepe

Ingredienti

• 4 boneless, skinless chicken fillets ((large chicken breasts sliced through the equator) or thighs)
• 1 tablespoon olive oil
• 1 tablespoon lemon pepper seasoning
• 1 tsp EACH garlic powder, onion powder
• 1/2 tsp EACH paprika, salt
• 2 tablespoons lemon juice (divided)
• 3 tablespoons Brummel and Brown® Original Spread (divided (may sub butter))
• 3 garlic cloves (minced)
• 2/3 cups low sodium chicken broth
• 1/4 tsp EACH dried oregano, dried parsley, dried thyme
• 1 pound asparagus (1 bunch) (ends trimmed, cut in half)

Preparazione

1. 1

   Add lemon pepper, garlic powder, onion powder, paprika and salt to a large bowl and whisk together with 1 tablespoon olive oil and 1 tablespoon lemon juice. Add chicken and evenly coat, massaging spices into chicken. Let sit at room temperature 15-30 minutes, time permitting (you can prep your garlic, asparagus, etc. at this time).

2. 2

   Melt one tablespoon Brummel and Brown® Original Spread with one tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook for 3-4 minutes until golden. Flip chicken over and add garlic and 2 tablespoons Brummel and Brown® Original Spread to the middle of the pan and sauté 30 seconds. Reduce heat to medium and stir in chicken broth, lemon juice, oregano, parsley and thyme.

3. 3

   Spoon sauce over chicken a few times, cover chicken, and cook an additional 3-5 minutes (depending on thickness) or until chicken is cooked through/registers 165 degrees F. Remove chicken to a plate and tent with foil.

4. 4

   Add the asparagus to the pan with the remaining sauce and sauté until crisp tender, 3-4 minutes. Add chicken back to the pan along with any accumulated juices and warm for a minute. Serve with rice, potatoes, pasta, etc.