- 3 boneless skinless chicken breasts(approx. 21 oz.), patted dry
- 3tablespoons flour
- 1tsp EACH garlic powder, onion powder, salt, lemon pepper, paprika
- 9-12 asparagusends trimmed
- 1/4cup finely freshly grated Parmesan cheese
- 3tablespoons olive oil
- 2tablespoons unsalted butter
- 3tablespoons minced shallots
- 3-4 garlic clovesminced
- 1 1/4cup low sodium chicken broth
- 1/2cup heavy cream
- 1tablespoon cornstarch
- 3tablespoons lemon juiceto taste
- 3tablespoons capersdrained
- 1/4tsp EACH salt, pepper
Partially cut the chicken breasts in half through the equator to create a pocket, leaving one side intact. It should open and hinge like a book.
Whisk the flour and all seasoning together in a shallow dish. Close the chicken and dredge each breast in the mixture then transfer to a dry surface.
Open the chicken and add 3-4 asparagus pieces inside each chicken breast then evenly top with Parmesan cheese. Fold chicken closed and secure with toothpicks. Rub extra flour mixture over the top to fix smudges.
Melt the butter in the olive oil in a large (12-inch) cast iron skillet over medium-high heat. Once hot, add chicken and cook for 3-4 minutes per side or until nicely browned (it won’t be cooked through). Transfer chicken to a plate, don’t wipe out skillet.
If needed, drain oil from skillet so you are left with about 1 tablespoon. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, capers, salt and pepper. Simmer until reduced by half and slightly thickened, about 4-5 minutes.
Add chicken back to pan and cover with foil.
Bake at 425 degrees F for 15-20 minutes, or until the internal temperature reaches 165˚F. Serve with pasta (I love linguine), rice or mashed potatoes.