Skillet Chicken and Asparagus with Lemon Caper Sauce
In a single skillet, you can prepare these chicken tenders with a delightful hint of lemon and asparagus. Complement this springtime dinner with a salad and some crusty bread. Prepare the Lemon-Caper Cream in advance and store it in the refrigerator until you're ready to serve.
Ingredients
Lemon-Caper Cream
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 2 teaspoons capers
- 1 teaspoon caper brine
- 1/2 teaspoon dried dill
- 1/4 teaspoon freshly ground black peppercorns
- 1 lemon, zested and juiced, divided
Chicken Tenders and Asparagus
- 2 tablespoons all purpose flour
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 pounds chicken tenders
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound asparagus, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/2 cup chicken broth
Instructions
- Stir together sour cream, mayonnaise, Dijon mustard, capers, caper brine, dill weed, and 1/4 teaspoon black pepper in a small bowl. Stir in 1 teaspoon lemon juice. Taste; add lemon juice as desired, up to 2 teaspoons more, reserving remaining lemon zest and juice for chicken. Refrigerate sauce until ready to use.
- Combine flour, 1 teaspoon lemon zest, garlic powder, salt, and 1/2 teaspoon black pepper in a resealable plastic bag. Shake to combine.
- Pat chicken dry with paper towels; add to the bag. Squeeze out most of the air, reseal the bag, and move chicken around until lightly coated with flour mixture.
- Heat butter and oil in a 12-inch skillet over medium heat; swirl the skillet a few times to mix. Add chicken to the hot skillet in a single layer; cook until browned, 3 to 4 minutes. Turn; cook until chicken is browned, no longer pink at the center, and juices run clear, 3 to 4 minutes. Internal temperature measured with an instant-read thermometer should be at least 165 degrees F (74 degrees C). Remove chicken to a plate; keep warm.
- To the same skillet, add asparagus; cook and stir until bright green, about 2 minutes. Remove to a plate; keep warm. Stir minced garlic into skillet; cook until fragrant, about 30 seconds. Pour chicken broth and 2 tablespoons lemon juice into the skillet; bring to a boil, scraping up the browned bits from the bottom of the pan.
- Return chicken to the skillet, and turn chicken to coat both sides in the liquid; return to a boil. Return asparagus to the skillet, and continue cooking until most of the liquid has evaporated, 1 to 2 minutes.
- Place chicken and asparagus on a serving plate and add a dollop of Lemon-Caper Cream.
Notes
Use as much of the zest and juice of a lemon as you and your family like. The zest and juice of one lemon are used, separately, in this recipe. Garnish with additional lemon zest, lemon slices, and chopped parsley, if desired.
Asparagus has a fresh, mild flavor and a delightful crunch when it is lightly cooked as in this recipe. If you prefer asparagus less crunchy, you can cover the skillet, reduce the heat, and continue cooking until asparagus is tender.
Nutrition
Calories: 895kcalCarbohydrates: 70gProtein: 44gFat: 53gSaturated Fat: 11gCholesterol: 114mgSodium: 2148mgPotassium: 1271mgFiber: 10gSugar: 11gVitamin C: 117mgCalcium: 138mgIron: 4mg
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