1 lb. boneless skinless chicken thighs
1 bottle Tony Chachere 30 minute Chicken Marinade
¼ cup flour
1 tablespoon Tony Chachere Bold Seasoning
2 tablespoons low fat margarine
1-2 cups chopped asparagus
2 lemons, sliced
2 tablespoons honey
2 tablespoons butter (optional
parsley for topping
DirectionsChicken: Cover the chicken thighs with plastic wrap and pound until each pieces is about a ¾ of an inch thick. Place chicken in Tony Chachere 30 minute marinade Chicken Marinade in a zip lock bag. Place the flour and seasoning in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate. Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.) Remove the lemons from the pan and set aside.
Assembly: Layer all the ingredients back into the pan.