From My Carolina Home

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Pan Roasted Chicken with Asparagus Dinner

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Fast and easy recipes for a weeknight dinner for one or two are on my mind lately.  I shared the Fish with Spinach Dinner recently, and it got me thinking about using chicken.  Then, on Pinterest, I saw a pin for pan roasted asparagus.  Well, I knew that, but haven’t done it in a long time.  Why, I have no idea.  Anyway, I developed this one pan meal that is perfect after a long day.

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The key is getting the chicken to fully cook. Boneless skinless chicken breast is needed. Normally, I like to cook the bone-in breasts because they retain moisture and have more flavor. But this dish needs a quick cooking chicken.

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So we start with the boneless skinless breast and get ready to pound it flatter. Place it on a cutting board, cover with some wax paper or plastic wrap.

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Pound it to 1/2 inch even thickness with the smooth side of your mallet.

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Be sure the thickness is even so it will cook evenly. It is larger in diameter now, but evenly 1/2 inch thick.

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Season the way you like it. I use garlic salt and lemon pepper, sometimes with some thyme or oregano too.

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Oh, and I need to share how I keep my asparagus. They are just like flowers, put them in water. I like to use mason jars, and I only cook what I’ll eat so the asparagus is fresh every time.  The air can circulate around so the tips don’t get mushy.

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So, start by filming a large pan with a little olive oil and butter.   Put it on a medium-high heat.  Add the asparagus and toss lightly to coat.

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Push to one side and add the chicken breast, seasoned side down.  Season the other side.

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Cover and cook for 2-3 minutes, until chicken is browned on the bottom.

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Turn the chicken over, toss the asparagus a little, cover and finish cooking 2-3 more minutes.

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The chicken stays moist because it cooks quickly and isn’t over cooked. The asparagus remains crisp tender. Yum!!

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Variations on this dish are many.   Vegetables could be yellow squash, zucchini, green beans, or snow peas.  The meat could be veal scallopini, a thin steak, or a fish filet.  Whatever you like.  Just be sure the meat is pounded thin or quick cooking like fish, and the vegetable is a firm one that holds up to quick pan roasting.

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Winner, winner, chicken dinner!!

 

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Author: Carole @ From My Carolina Home

Blog frommycarolinahome.com

3 thoughts on “Pan Roasted Chicken with Asparagus Dinner

  1. I keep my asparagus this way, too

  2. Yummy!! Love the tip for storing the asparagus. Thanks for linking up at My Favorite Things Saturday!!

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