Easy and super tasty. Busy day? Family to feed? No problem. These chicken breasts take little time and pay off. Enjoy with some fresh veggies and a baked potato.
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6 skinless chicken breast fillets
3 to 4 tablespoons olive oil
85ml chicken stock
85ml white wine
1 tablespoon lemon juice
salt and pepper, to taste
300g asparagus, cooked
225g Parmesan cheese, grated
chopped fresh parsley, to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Place the chicken breasts between two pieces of greaseproof paper and flatten with a rolling pin.
In a frying pan over a medium heat, melt the butter with 1 tablespoon olive oil and add the chicken breasts. Cook until golden brown on both sides and no longer pink in the middle, about 8 minutes. Transfer to a warm plate and keep warm.
Add the stock and wine to the pan and increase the heat. Add the lemon juice and salt and pepper then cook until reduced by half.
Return the chicken to the pan and place a few stems of cooked asparagus on top. Sprinkle with Parmesan cheese and cover. Cook for a few minutes until the cheese has melted. Remove from the heat, transfer to serving plates and garnish with fresh parsley.