Skillet Chicken with Asparagus and Lemon

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 lb asparagus
• 2 lemon
• 4 clove garlic
• ½ cup chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Pat chicken breasts dry and season with salt and pepper. Trim the woody ends off the asparagus.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Add asparagus and cook for 3-5 minutes, stirring occasionally, until tender-crisp.
4. Pour in chicken broth and the juice of one lemon. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
5. Return chicken to the skillet. Slice the remaining lemon into thin rounds and add to the skillet. Simmer for 2-3 minutes to allow flavors to meld.
6. Garnish with fresh parsley, if desired, and serve immediately.