One evening recently my P.S. (Pantry Stocker/hubby) had another breakthrough moment and created a pretty amazing meal for dinner. He had chicken breasts and asparagus and wanted to serve them with his favorite standby, rice. He’s a Food Network recipe fan and this recipe was a very good one.
My P.S. gave me a quick rundown of the steps he took and I’m just going to say he followed the recipe almost exactly. I maybe would have adjusted things here and there for a touch more flavor. But the dish really had a lovely lemon presence with the lemon zest. Lemon is always a good compliment to both chicken and asparagus.
It would have maybe been good to have added more garlic. My P.S. chopped garlic and fried it with the red pepper as directed. I’m more of a garlic powder person, often adding more at the end to taste. I never trust garlic and the measurements a recipe calls for. Garlic can really vary wildly in strength and that makes a huge difference in flavors. The type of almost stir-fry dish he made needed more garlic to balance out the lemon.
There are red pepper flakes in the recipe and my P.S. chose to leave them out. He said he did so because I complain he makes things too spicy. Unfortunately he doesn’t know that I add cayenne to almost every dish I make to bring out that little touch of heat. I also often add red pepper flakes. I just don’t add them in “smack you in the face” quantities. He should have added the pepper flakes. I’m saying the finished dish was good; it just could have been that much better with small tweaks.
Hubby commented that the liquid was pretty thin; even he saw he’d have to make an adjustment there. He added a cornstarch slurry to thicken the broth so that it had more of a gravy feel. The modified consistency was great, perfect when served over the rice. We finished off the entire recipe, which with just one chicken breast was only 2 servings anyway. The leftover rice was hubby’s breakfast the next morning with milk and sugar.
Asparagus and Lemon Chicken with Rice
Adapted from the Food Network
2 tablespoons olive oil
1 whole boneless and skinless chicken breast, cut into 1/2 inch slices
Salt and pepper
4 cloves garlic, minced (or more to taste)
1/2 red pepper, seeded and diced (he used a yellow pepper)
1/2 pound asparagus, trimmed and cut into 1-2 inch pieces
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes
1/2 cup water, white wine or chicken stock (he used chicken stock)
3 cups whole grain rice; cooked according to directions
In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.