Wednesday, February 2, 2011

Lemon Pepper Grilled Chicken with Cream Sauce and Asparagus

This was something I whipped up out of nowhere. But dang, it was a hit, and mega good.


Two boneless chicken breasts, tenderized
2 cups of milk
Juice from one lemon
2 T. McCormick Lemon Pepper Seasoning (or just pepper and lemon rind)
Salt and Pepper to taste

Steamed Asparagus

Cream Sauce:

1/2 pint of heavy cream
4 T. Butter
2 T. flour
Lemon juice
CAPERS- (I forgot to put my capers in.. :( Sad.)

Tenderize your chicken breasts by placing them between two sheets of parchment and beating them gently. Place them in a marinade of the milk, lemon juice and lemon pepper seasoning. I left them in there for just over an hour.

Start steaming your asparagus, and warm up your grill. (I used a grill PAN, not an actual grill... but it goes either way.) Grill your chicken on a med-low heat for 3-4 minutes on each side, with a bit of olive oil in the pan.

While the chicken is cooking, melt the butter over low heat for the cream sauce in a sauce pan. While stirring with a whisk, add the flour. Then slowly add the cream while stirring quickly and the sauce should thicken. Then add the lemon juice and season with salt and pepper to taste. If you have capers, add those. Keep the sauce on low heat and stir occasionally while your chicken finishes grilling. Place chicken and asparagus on plate and SMOTHER with delicious cream sauce.

Or, if you are one of those people "watching what you eat", you may omit the cream sauce and have an uber-healthy meal.

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