Sautéed Chicken with Asparagus

Use medium-sized asparagus stalks if possible. The small stalks overcook too quickly and the larger stalks must be peeled to remove the fibrous skin.

Serves: 1Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 1


  • 1 skinless, boneless chicken breast (5 oz.)
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. olive oil
  • 1 tsp. lemon zest
  • 4 oz. asparagus spears, trimmed and cut into 1½" pieces
  • 1 tsp. chopped tarragon
  • 1 tsp. chopped chives
  • ⅓ cup chicken stock


  • Season chicken breast with salt and pepper and coat with flour.
  • Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and cook for about 4 minutes until golden brown. Turn the chicken and add the lemon zest, asparagus, tarragon, chives, and stock; bring to a simmer. Simmer until the chicken is tender and cooked through, about 8 minutes.