Our juicy and balanced Chardonnay pairs perfectly alongside the savory herbs and crisp, fresh vegetables in our Pan-Seared Chicken & Asparagus recipe!
simple, fresh ingredients
½ cup all-purpous flower
1 tsp. lemon pepper
2 lemons, sliced
2 tbs. butter
2 tbs. honey*
½ tsp. salt & pepper
1-2 cups asparagus, chopped
1 lb. boneless skinless chicken breast
parsley for garnish*
Coat chicken in flour, salt, and pepper. Melt the butter in a large skillet over medium high heat; and sauté chicken for 3-5 minutes on each side, sprinkling each side with the lemon pepper directly in the pan. When the chicken is cooked through, transfer to a plate.
Sauté asparagus in pan for a few minutes until bright green and tender, then set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize.
Layer all the ingredients back into the skillet—asparagus, chicken, and lemon slices on top. Garnish dish with parsley (if desired) and salt & pepper to taste. Serve with a nice green salad.