Lemony Chicken Cutlets with Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 boneless skinless 1/4-inch thick chicken cutlets, rinsed and dried.1 teaspoon extra-virgin olive oil1/4 cup dry white wine1 teaspoon minced garlicpinch of black pepper10 asparagus spears, with bottoms cut off2 tablespoons waterjuice of 1/2 lemon
1. Sprinkle the chicken with pepper.
2. In a nonstick skillet, heat the oil to medium-high. Add chicken. Cook the chicken for 1-1/2 minutes per side, or until no longer pink and the juices run clear. Remove to a plate and set aside.
3. Reduce the heat to medium-low. In the skill, combine the asparagus, wine water, garlic and lemon juice. Cook for 1-1/2 to 2 minutes.
4. Return the chicken to the skillet. Cook for 1 minute on each side to coat with the sauce.
Serving Size: 2 servings
2. In a nonstick skillet, heat the oil to medium-high. Add chicken. Cook the chicken for 1-1/2 minutes per side, or until no longer pink and the juices run clear. Remove to a plate and set aside.
3. Reduce the heat to medium-low. In the skill, combine the asparagus, wine water, garlic and lemon juice. Cook for 1-1/2 to 2 minutes.
4. Return the chicken to the skillet. Cook for 1 minute on each side to coat with the sauce.
Serving Size: 2 servings
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.6 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.8 g
- Protein: 22.1 g
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