Lemon Asparagus Chicken

Ingredients

• 1 Bio Lemon
• 300 g Chicken breast fillet (2 Chicken breast fillets)
• Salt
• Pepper
• paprika powder
• 30 g Whole wheat flour (2 tbsp)
• 2 tbsp olive oil
• 500 g Green Asparagus
• 2 Garlic cloves
• 1 tsp Mustard
• 100 ml Vegetable broth
• 0.25 bunch Fresh herbs (e.g. parsley or chervil)

Instructions

1. 1.

   Wash the lemon, pat dry and halve. Squeeze the juice of one half and grate the zest. Slice the other half.

2. 2.

   Rinse the chicken breast fillets under cold water, pat dry and halve horizontally. Season with salt, pepper and paprika powder and dredge in flour.

3. 3.

   Heat 1 tbsp of olive oil in a pan. Fry the meat over medium heat for 4-5 minutes on each side. Meanwhile, add the lemon slices. Remove chicken and lemon from the pan and set aside.

4. 4.

   In the meantime, wash the asparagus, pat dry and trim the woody ends. Cut the asparagus into pieces about 4-5 cm long. Peel and finely chop the garlic.

5. 5.

   Heat the remaining oil in the same pan. Fry the garlic and asparagus pieces over medium heat for 3-4 minutes.

6. 6.

   Add lemon juice, lemon zest, mustard and broth, stir well and bring to a brief boil. Reduce heat, return the chicken breast fillet and lemon slices to the pan and let simmer briefly. Season with salt and pepper.

7. 7.

   Wash, shake dry and roughly chop the herbs. Sprinkle over the lemon asparagus chicken before serving.