Asparagus is just coming into season in the UK, so the young tender stalks are in stores now and they make a perfect accompaniment to my Lemon Pepper Chicken. It’s the best time to eat them and I like to eat it as often as I can while in season.

This dish is light and fragrant and a perfect dinner for a sunny spring day. Asparagus is great with chicken, and chicken is best friends with lemon so this dish practically puts itself together. I served the Lemon Pepper chicken with some wholewheat spelt pasta, but you could use any kind of pasta. I just like this pasta because it is high in fibre, and is better for your G.I than wheat pasta. 

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LEMON PEPPER CHICKEN WITH ASPARAGUS

Lemon pepper crusted chicken breast served with pasta tossed in a lemon sauce, and accompanied with asparagus

COURSE: Main Course

Keyword: chicken

SERVINGS: 4

AUTHOR: www.mutherfudger.co.uk

INGREDIENTS

• 4 Chicken Breast
• 3 tablespoons Fine Cornmeal
• 1 tablespoon Lemon Pepper
• 1 teaspoon Salt
• 80 grams Butter
• 2 tablespoons Olive Oil
• 250 grams Asparagus
• 2 Lemons
• 2 cloves Garlic grated
• 300 grams Pasta

INSTRUCTIONS

1. Place a chicken breast in a small freezer bag or between cling film (to prevent bits of raw chicken flying everywhere) and bash with a rolling pin to even it out. Repeat for the rest of the chicken
2. In a shallow dish, place the cornmeal, salt and lemon pepper and mix together
3. Press the flattened chicken into the seasoned cornmeal, and coat thoroughly. Shake off any excess, and put to one side. Repeat for the rest of the chicken
4. Put half of butter and the olive oil in a large frying pan over a medium heat. Once the butter has melted, add the chicken breast two at a time, and fry until it is crisp and golden, then turn over
5. Put the water on to boil for the pasta
6. Place the cooked chicken in a low heated oven to keep warm while you finish cooking the rest of the meal
7. While the chicken cooks, zest and juice one of the lemons and put to one side. Cut 4 slices from the second lemon and put to one side
8. Once the chicken is cooked, add in the asparagus and put the pasta in the boiling salted water
9. Cook the asparagus until it is bright green and tender, but not limp. Place in the oven with the chicken to keep warm

10. Add the lemon slices and allow to cook and caramelise a little. Take out of the pan and place to one side

11. Add in the rest of the butter along with the lemon juice, zest and garlic

12. When the pasta is cooked, place into the pan with the sauce and toss to coat

13. Serve the chicken with a slice of the caramelised lemon to garnish