This creamy one-pan lemon garlic chicken and asparagus comes together quickly enough for a weeknight, but it is special enough for guests. The creamy sauce makes it perfect to serve with fettuccine or rice; a tossed salad and some great bread are nice additions.

Ingredients

• 2 tablespoons all-purpose flour
• 2 teaspoons italian herb seasoning
• 1/2 teaspoon red pepper flakes, or to taste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1/2 cup minced shallots
• 1 tablespoon minced garlic
• 1 pound fresh asparagus, trimmed and cut into thirds
• 1 cup heavy cream
• 1 lemon, juiced
• 1/4 cup grated pecorino romano cheese
• fresh flat-leaf parsley sprigs for garnish (optional)

Directions

1. In a 1-gallon resealable plastic bag, combine flour, Italian seasoning, red pepper, salt, and black pepper. Move ingredients around in the bag to mix well, and set aside.
2. Place chicken pieces between 2 sheets of plastic wrap on a cutting board. Pound the breasts to a uniform thickness of about 1/2-inch, and blot dry with paper towels.
3. Add chicken pieces to flour mixture, seal the bag, and shake until all chicken is lightly coated.
4. Melt 1 tablespoon butter with olive oil in a large skillet over medium heat,. When butter stops sizzling and the pan is hot, carefully add chicken pieces. Lightly brown each side, cooking 4 to 5 minutes per side. Remove chicken to a plate and keep warm.
5. To the same skillet, with the drippings, add remaining tablespoon butter, shallots, and asparagus pieces. Cook, stirring often, about 3 minutes, or until asparagus is tender and bright green. Stir in garlic and cook until fragrant, about 30 seconds.
6. Stir in cream, lemon juice, and pecorino Romano cheese; stir until cheese is melted, about 1 minute. Nestle chicken back pieces into the pan and cook until sauce is thickened and chicken is heated through, about 3 minutes.
7. Garnish with fresh flat leaf parsley, and serve warm.