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Chicken in lemon sauce |
Food |
 Ingredients
2 cups water
1/2 teaspoon salt
10 thin asparagus spears, trimmed and peeled
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1/2 small chopped red onion
1/2 medium chopped tomato
3 ounces lump crab meat
1 recipe lemon-chive sauce
1 tablespoon butter
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives
Method:
Boil water and 1/2 teaspoon of salt in a medium saucepan; add asparagus and cook until tender for about 3 minutes. Drain and set aside. Lay chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. Blend flour, salt and pepper in a shallow dish; dredge chicken to coat, patting off any excess.
Add vegetable oil to medium, non-stick fry pan over medium heat. Sauté chicken breasts on both sides until brown and firm, about 3 minutes per side or until thermometer inserted into the thickest part measures 160°F. Remove chicken; keep warm until ready to serve. Add onion to skillet and sauté until softened for about 4 minutes. Increase heat to high, add tomato and sauté until most of the moisture has evaporated. Decrease heat to low and add crab meat; toss gently, cooking just until hot.
To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of the crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes, if desired.
Lemon Chive Sauce:
In a small saucepan over low heat, melt 1 tablespoon of butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth.
More this week: Boiled Spinach
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