A light and fresh spring chicken skillet featuring thin-cut chicken breasts cooked with a medley of vegetables, including asparagus and peas, all in a creamy white wine sauce. Perfect for a healthy dinner option with a touch of lemon and Parmesan for serving.
1: In a small bowl, mix together the olive oil and seasonings. Cut your breasts into cutlets, then brush each cutlet with the seasoning mixture.
2: Heat a large skillet over medium heat. Add a splash of olive oil, then cook the chicken for 4-6 minutes per side, until browned. Remove chicken and set aside.
3: Stir in butter, garlic, onion, asparagus, and peas. Season well with salt and pepper. Cook for 2 minutes. Add wine, deglazing the bottom of the pan, and cook for another 2 minutes.
4: Stir in cream, milk, and 1/2 of the lemon juice. Bring to a simmer, then add chicken back to the pan and simmer for 5-10 minutes, stirring occasionally to avoid sticking to the bottom of the pan.
5: Remove from heat and add the other half of the lemon juice. Serve with extra lemons and Parmesan and enjoy!
