Lemon Butter Chicken

This is my new favourite chicken dish! There’s something about this dish that makes you feel like you are eating out at a restaurant, but has ingredients that you most likely have on hand. Requires a few simple ingredients and a bit of time, but I know for sure this will be a meal anyone would drool over for. I added asparagus for a pop of greenness but any vegetable would work well here.

4 Servings / 10 mins Prep time / 30 mins Total time


2 chicken breast, butterflied  

2 tbsp flour

Salt & Pepper

1 tbsp olive oil

2 tbsp butter, divided

½ cup white wine

1 garlic clove, grated

1 tbsp honey

1 tsp parsley dried


Season the chicken with salt and pepper on both sides, then place in the flour and gently toss so each breast is coated.

Melt the butter in a medium skim on medium high heat. Add the chicken (working in batches) and cooked for 3-5 minutes on each side. When the chicken reaches an internal temp of 165 °F transfer to plate.

Add the butter and garlic and cook until fragrant, about 1 minute.

Add the wine, honey and parsley and cook until the sauce has thickened about 10 mins. In the last minute of cooking, toss the chicken and asparagus so it is evenly coated and enjoy!

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