This made a nice springtime meal. It was a little tart so next time I might reduce the amount of lemon juice. We served it with brown and wild rice.
1 chicken breast
4 asparagus spears
1 lemon
3 tablespoons butter
1 handful parsley, chopped
1 tsp. chili flakes
Thinly slice the chicken and pound it out. Boil some water and peel the lower part of the asparagus. Blanch the spears in the water then shock them in cold water. In a saucepan brown the butter then add the juice of 1 lemon and the parsley. Fry the chicken in the pan (about 4 minutes per side). Season the sauce with salt, pepper, and chili flakes. Add the asparagus then spoon over the pallard.
Shugga P's Gluten Free Goodness 