Asparagus and Chicken with Lemon Cream Sauce

Asparagus and Chicken with Lemon Cream Sauce


This recipe is a delicious combination of asparagus, chicken, and a creamy lemon sauce.


  • 2 boneless, skinless chicken breasts
  • 1/2 lb. asparagus, trimmed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste


  1. Heat oven to 425°F. Place chicken on a lightly greased baking sheet.
  2. Bake 12 to 15 minutes or until chicken is cooked through.
  3. Meanwhile, cook asparagus in boiling salted water for 4 minutes or until crisp-tender.
  4. Drain and rinse under cold water.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  6. Whisk in chicken broth, lemon juice, and cream. Cook, stirring constantly, until sauce is thickened.
  7. Stir in Parmesan cheese and season with salt and pepper.
  8. In a shallow bowl, combine chicken and asparagus. Pour sauce over chicken and asparagus.
  9. Serve immediately.