|2||chicken breasts (skin-on)|
|350 g||green asparagus|
|olive oil (for frying)|
Preheat oven to 200°C/400°F. Zest and juice the lemon. Trim asparagus. Mince parsley.
Add butter to an ovenproof pan and transfer to the oven. Pat chicken breasts dry and season with salt and pepper all over. Dredge in flour and shake off any excess then place floured chicken breasts into preheated ovenproof pan. Roast at 200°C/400°F undisturbed for approx. 15 min., or until brown and crispy on the bottom. Flip and cook approx. 10 min. more, or until cooked through. Keep warm.
In the meantime, add some olive oil to a frying pan. Add asparagus to the pan and sauté until cooked through and brown in spots, approx. 8 min. Remove from pan and set aside.
Add remaining butter to the frying pan and let melt. Add lemon juice and season with salt and pepper. Once a thick sauce has formed, add asparagus back to the pan and coat in the sauce. Add lemon zest and some parsley. Serve chicken breasts with lemon-butter asparagus and garnish with remaining parsley. Enjoy!