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    You are in: Home / Recipes / Lemon Chicken and Asparagus Over Rice Recipe
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    Lemon Chicken and Asparagus Over Rice

    Lemon Chicken and Asparagus Over Rice. Photo by Ricky 1

    1/1 Photo of Lemon Chicken and Asparagus Over Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Christine Bettiga's Note:

    This a quick and easy, but light dish that has lots of flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large non-stick skillet, heat oil over medium high heat.
    2. 2
      Season the chicken pieces with the salt and pepper and add to the skillet.
    3. 3
      Cook the chicken until golden brown (about 5 minutes).
    4. 4
      Stir in the garlic and red pepper.
    5. 5
      Add the asparagus and mushrooms and cook for 1 minute.
    6. 6
      Stir in the zest, lemon pepper, salt and pepper.
    7. 7
      Add the liquids, bring to a simmer.
    8. 8
      Cover and cook for 3 minutes.
    9. 9
      Serve immediately over hot rice.

    Ratings & Reviews:

    • on January 26, 2003

      55

      Just excellent CBettiga!! I used two boneless skinless chicken breast halves and did not change another thing. Delicious as is!! The veggies were especially good, not overcooked, tender crisp, just the way we like them. Used up some left over white wine which added a nice taste. This was quick and easy and we will be making it again and again. Thanks for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2003

      55

      Great recipe. We really enjoyed the lemon flavor in this recipe. I also liked the color that the addition of the red pepper brought to this dish.Other than using two chicken breasts and browning them in only 1 tbls. of oil, I followed the recipe exactly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2008

      I really liked the lemon flavor in this and the combination of vegetables. I did make a couple of errors that affected the final outcome of the dish. I doubled the recipe. I should have browned the meat in batches and didn't. There was too much liquid and the meat never got brown. I might have been able to fix the problem of too much liquid by eliminating the extra water (I didn't have wine) but I had already measured it in the same cup as the stock. These problems would be easily rectified in another trial, but due to family preferences I will not be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Lemon Chicken and Asparagus Over Rice

    Serving Size: 1 (793 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 839.2
     
    Calories from Fat 189
    22%
    Total Fat 21.0 g
    32%
    Saturated Fat 3.5 g
    17%
    Cholesterol 151.9 mg
    50%
    Sodium 325.6 mg
    13%
    Total Carbohydrate 91.7 g
    30%
    Dietary Fiber 4.6 g
    18%
    Sugars 5.3 g
    21%
    Protein 62.3 g
    124%

    The following items or measurements are not included:

    lemon pepper

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