Lemon Chicken and Asparagus Over Rice

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2
  • About This Recipe

    “This a quick and easy, but light dish that has lots of flavor.”

    Ingredients

  • 2tablespoonsolive oil
  • 2wholeboneless skinless chicken breasts, cut into strips
  • salt and pepper
  • 4clovesgarlic, minced
  • 1/2 red pepper, seeded and diced
  • 1/2 lbfresh asparagus, trimmed and cut into 1-2 inch pieces
  • 6 -8fresh mushrooms, sliced
  • 1teaspoonlemon, zest of
  • 1/2 teaspoonlemon pepper
  • 1/4 cup white wine or 1/4 cupwater
  • 1/4 cupchicken stock
  • 3cupscooked rice
  • Directions

  • In a large non-stick skillet, heat oil over medium high heat.
  • Season the chicken pieces with the salt and pepper and add to the skillet.
  • Cook the chicken until golden brown (about 5 minutes).
  • Stir in the garlic and red pepper.
  • Add the asparagus and mushrooms and cook for 1 minute.
  • Stir in the zest, lemon pepper, salt and pepper.
  • Add the liquids, bring to a simmer.
  • Cover and cook for 3 minutes.
  • Serve immediately over hot rice.
  • Reviews

  • “Just excellent CBettiga!!I used two boneless skinless chicken breast halves and did not change another thing. Delicious as is!! The veggies were especially good, not overcooked, tender crisp, just the way we like them. Used up some left over white wine which added a nice taste. This was quick and easy and we will be making it again and again.Thanks for sharing!!”

  • “Great recipe. We really enjoyed the lemon flavor in this recipe. I also liked the color that the addition of the red pepper brought to this dish.Other than using two chicken breasts and browning them in only 1 tbls. of oil, I followed the recipe exactly. “

  • “I really liked the lemon flavor in this and the combination of vegetables. I did make a couple of errors that affected the final outcome of the dish. I doubled the recipe. I should have browned the meat in batches and didn’t. There was too much liquid and the meat never got brown. I might have been able to fix the problem of too much liquid by eliminating the extra water (I didn’t have wine) but I had already measured it in the same cup as the stock. These problems would be easily rectified in another trial, but due to family preferences I will not be making this again.”

  • “This was an attractive, colorful dish, with the bright red pepper and fresh asparagus.We served it with basmati rice and left out the mushrooms and, based on other comments, I added more lemon zest – maybe too much, because the lemon seemed a little overpowering.:(We all thought this was “OK” – no one had seconds, so there was some left over for my lunch the next day.It definitely benefited from the time in the refrigerator — when I reheated it, the flavors were much more balanced and I was very pleasantly surprised!(Which is always welcome in the middle of the work day!)I don’t know if we’d make this again, as no one seemed thrilled with it, although I would definitely consider it if I were doing it in advance.Thank you!”

  • “Turned out okay, but nothing to write home about. More lemon might have helped.”

  • “I followed this recipe, and omitted the mushrooms.It tasted wonderful.”

  • “I really liked this recipe, of course there were the mandatory omissions/additions.No white wine available so I increased the amount of chicken broth ratther than add water only.The half red pepper I’d been saving for this dish had started to turn so I left it out completely.Only thing I might do next time is double the lemon zest.Thanks for this one, I’ll be making this again sometime.”

  • “We really loved this recipe…it is definitely a keeper…the only change I made was thickening the sauce with a cornstarch and water mixture…thanks so much for submitting it.”

  • “This was great! My husband and I are farlic fiends, so we doubled the amount, but no other alterations – easy and fast.”

  • “This took me all of 25 minutes to prepare! My children loved the dish and so did my husband. This is a WONDERFUL go to meal in a pinch. This recipe is a keeper. Thank you so much Christine Bettiga!”

  • “Excellent.This was the first meal I’ve ever cooked, and it was for my fiance.It was delicious, nutritious, and easy enough for the clueless!It’s a keeper!”

  • “I just loved this recipe!I know this is one I will make again and again.The combination of mushrooms and asparagus is a winning combination.With the addition of the red pepper, the colors jump right off your plate!The only change I made was to substitute additional chicken broth in place of the wine, which worked perfectly well.Thanks, CBettiga, for an excellent supper!”

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