Dinner tonight turned out much better than I imagined. I was thinking about how to use chicken and asparagus and I came up with this concoction.
I started with two boneless, skinless chicken breasts that I pounded flat. I seasoned the inside of the chicken with salt, pepper, pureed garlic and the zest of a lemon. I added about 6 asparagus spears and rolled the whole thing up.
The chicken rolls were seared in a hot pan to give it some golden brown color.
After searing for about 4 or 5 minutes on each side I added a can of chicken broth to the pan. The chicken was covered and cooked on low heat for about 10 minutes until the chicken was fully cooked through. I then added the juice of one lemon and some corn starch paste (1 tbsp corn starch mixed with cold water). This was cooked until the sauce was thickened. I plated the chicken with white rice and topped everything with the delicious lemony chicken sauce. It was very very good.
Baked Southwest Buttermilk Chicken Thighs - I adapted this recipe from one I found on Picky Palate. I mixed my own version of spices for the dry rub and used chicken thighs instead of chicken breasts...
8 hours ago