Asparagus and Chicken with Lemon Cream Sauce

About

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 lb. asparagus, trimmed
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Steps

1. Heat oven to 425°F. Place chicken on a lightly greased baking sheet.
2. Bake 12 to 15 minutes or until chicken is cooked through.
3. Meanwhile, cook asparagus in boiling salted water for 4 minutes or until crisp-tender.
4. Drain and rinse under cold water.
5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
6. Whisk in chicken broth, lemon juice, and cream. Cook, stirring constantly, until sauce is thickened.
7. Stir in Parmesan cheese and season with salt and pepper.
8. In a shallow bowl, combine chicken and asparagus. Pour sauce over chicken and asparagus.
9. Serve immediately.