Parmesan and asparagus chicken breasts

    30 min

    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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    Serves: 6 

    • 6 skinless chicken breast fillets
    • 30g butter
    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the chicken breasts between two pieces of greaseproof paper and flatten with a rolling pin.
    2. 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.
    3. 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.
    4. 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.

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