Hands-On Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 1
1 (5-ounce) skinless, boneless chicken breast
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 teaspoon lemon zest
4 ounces asparagus spears, trimmed and cut into 11/2" pieces
1 teaspoon chopped tarragon
1 teaspoon chopped chives
1/3 cup chicken stock
1. Season chicken breast with salt and pepper and coat with flour.
2. Heat the oil in a medium-sized nonstick skillet over medium-high heat. Add the chicken and cook for about 4 minutes until golden brown. Turn the chicken and add the lemon zest, asparagus, tarragon, chives, and stock; bring to a simmer. Simmer until the chicken is tender and cooked through, about 8 minutes.
Per Serving: Calories: 370 | Fat: 17 g | Saturated fat: 3 g | Cholesterol: 80 mg | Sodium: 210 mg | Total carbohydrates: 17 g | Dietary fiber: 1 g | Sugars: 0 g | Protein: 35 g