Spring Asparagus with Lemon Chicken - abc27 WHTM

Spring Asparagus with Lemon Chicken

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Enjoy this recipe for Spring Asparagus with Lemon Chicken from Prudhomme’s Lost Cajun Kitchen.


Chicken breast - filet, pounded thin

Cilantro - chopped

Kale - chopped fine

Red bell pepper - diced small

Lemon - sliced thinly and deseeded

Orange - sliced thinly and deseeded

Honey mustard vinaigrette

Balsamic vinaigrette

Lemon pepper

Asparagus - steamed andante


1. Season both sides of chicken breast with lemon pepper, lay meat out and top with cilantro, kale and bell pepper. Lay 3 asparagus spears across the chicken and roll.

2. In pan, add scant amount of oil to prevent sticking, 3-4 Tbl. Balsamic vinaigrette, several slices of oranges and lemon and sauté for several minutes, gently turning.

3. Add 2-3 Tbl. honey mustard vinaigrette - until chicken is cooked through and beginning to brown slightly. Lemons and oranges will begin to caramelize. Add a few Tbls of white wine or water to deglaze the pan.

4. Serve with more asparagus drizzled w/ honey mustard vinaigrette and salad or rice. Enjoy!

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