Here we wanted to share a quick, easy and family friendly meal.
|courtesy of Shop.Cook.Make|
(serves two) Do continue to follow Shop.Cook.Make
2 Chicken Breasts, in bone, without skin
14 Asparagus Spears
1 Lemon, cut into 5 rinds
2, four inch Rosemary Sprigs
2 tbsp Olive Oil
3 tbsp Butter
1/2 cup Chicken or Vegetable Stock
Salt and Pepper
-In a small pan, melt the butter in the oil with the rosemary and lemon. Over low heat, cook the seasoned chicken breasts for about 50 minutes (until done), covered. Turn a few times, to cook well in both sides. You may need to add a few pours of stock, only if necessary, to create a bit of a sauce for the chicken to cook in.
-After the chicken is cooked, remove from the pan onto a plate ad cover with foil. Let it rest.
-Cook the asparagus in the leftover sauce.