Chicken And Asparagus Saute Recipe

Ingredients

Directions

1. Place chicken breasts between two sheets of plastic wrap; using rolling pin or meat pounder, pound to 1/4" thickness.
2. Cut chicken into 2" pieces; set aside.
3. In 3 qt. saucepan over high heat, bring 1 qt. hot tap water to boil, about 4 minutes.
4. Meanwhile, in shallow dish, beat egg; in second dish combine flour and 1/2 tsp salt.
5. Dip each piece of chicken into egg, then into flour mixture to coat completely; shake gently to remove excess flour.
6. In 12" skillet over medium high heat, heat 1 Tbs each butter and oil; add half of chicken pieces; cook 3 to 4 minutes on each side until browned and cooked through.
7. While chicken is cooking, add noodles to boiling water; cook 8 to 10 minutes until tender but firm.
8. Using slotted spoon, remove cooked chicken to plate; keep warm.
9. Heat 1 Tbs butter and remaining 1 Tbs oil in skillet; cook remaining chicken.
10. Remove to plate.
11. To drippings, add asparagus pieces; cook over medium heat about 5 minutes, stirring occasionally until crisp-tender.
12. Reduce heat to low; stir in parsley, lemon juice and peel, remaining 1/2 tsp salt, pepper and chicken; cook about 1 minute longer, stirring until heated through.
13. To serve: Drain noodles; return to saucepan.
14. Toss with remaining 1 Tbs butter to coat.
15. Arrange around outside of serving platter;spoon chicken and asparagus mixture into center.
16. Makes 4 servings.