Lemon Pepper Chicken with Asparagus and Tomatoes 


2 Boneless, skinless Chicken breast
halves, halved horizontally
1/4 cup all-purpose flour
1 Lemon
12 ounces Asparagus
8 ounces Cherry or Grape Tomatoes, sliced
2 Tablespoons of Apple Cider Vinegar
2 Tablespoons of Extra-Virgin Olive Oil
Salt & Pepper
1 Tablespoon of butter
Lemon Zest for garnish

DIRECTIONS:

1. Pound the halved chicken breast until roughly about 1/4 inch thick then lightly coat in flour seasoned with slat and pepper, gently tapping off any excess flour.

2. Heat oil and 1 tablespoon of butter in a large skillet over medium heat and cook chicken in batches not to over crowd the skillet, until nice and golden on each side about 2 - 3 mins until fully cooked. Then transfer the chicken to a side on a plate until needed.

3. Turn heat to low and deglazed skillet with vinegar for about 1 min then add asparagus and cook covered for about 4 mins adding salt and pepper, then remove asparagus from pan and set aside until needed.

4. Return cooked chicken back to pan along with the juices on the plate adding the halved tomatoes, lemons, asparagus and place in the oven on broil for about 3-4 mins then garnish with some lemon zest and ... ENJOY!!














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