Chicken with Sauteed Asparagus and Lemons #SundaySupper

Apr 7, 2013 by

Keeping the food budget under control is an important aspect of running a home. I learned this from experience. While trying to cut food costs, creativity is a must. I try not to go too wild at the grocery store but, as a food blogger I see so many possibilities whenever I go shopping! But no matter what, I try to make my meals healthy and attractive – especially the budget friendly meals!

Today’s theme for #SundaySupper is budget friendly meals. Such awesome inspiration! Our hosts today are Lane from Supper For A Steal and Pam from Blueberries And Blessings. Please be sure to check the recipe’s from the links below.

Over the past few weeks, I have been making a few changes to my diet. Kindly pardon my lack of posts recently. All will fall into place soon. I will show you some of what I have been making very soon. Today’s recipe is a refreshing spring dish. I deviated from my original idea which was lemon chicken (didn’t turn our the way I hoped)…and ended up with this recipe. Panko crusted chicken breasts with Sauteed Asparagus with Lemon Slices and Capers.


Chicken & Sauteed Asparagus with Lemon_1



Chicken with Sauteed Asparagus and Lemons #SundaySupper


  • 5 Chicken Breast Cutlets (or 2 chicken breasts, thinly sliced)
  • 1 Tbsp Dijon Mustard
  • 1/2 Cup Panko Breadcrumbs
  • 3 Tbsp Grapeseed Oil
  • 1 bunch Asparagus, washed and trimmed
  • 1 Lemon
  • 2 Cloves garlic, Sliced
  • 1 Tbsp Capers, rinsed
  • Salt & Pepper


  1. Brush both sides of each piece of chicken with mustard, then sprinkle with salt and pepper
  2. Coat each piece with the breadcrumbs
  3. In a large skillet, heat grapeseed oil over medium high heat
  4. Brown garlic in the oil. Discard garlic.
  5. In batches, brown each piece of chicken on both sides until nicely browned and cooked through. Transfer to a plate and set aside
  6. Slice the lemon in half. Cut one half into slices.
  7. In a large skillet, add a tablespoon of oil and bring to a medium heat.
  8. Gently sautee the asparagus for about 6 minutes. Add the capers and the lemon slices. Add the juice of the other half of the lemon.
  9. Sautee for about 3 minutes more
  10. Sprinkle with salt and pepper (to taste)
  11. Plate and serve


This recipe is easy, healthy and affordable. Could anyone resist spring asparagus? Bright lemons? Not me. It also fits well into the changes I’m making to my diet. I will be reducing my processed carbohydrate intake for the next few months. So this means more fresh ingredients in my kitchen, as it should be.

I really do like to cook my chicken in oil fragrant with garlic. It gives such wonderful flavour.


Chicken with Sauteed Asparagus and Lemon_2a

Chicken & Sauteed Asparagus with Lemon-42


Such an easy and affordable spring recipe. Do you have great, tasty, healthy budget recipes? Please tell me about them in the comments below.


Chicken & Sauteed Asparagus with Lemon-55

Chicken & Sauteed Asparagus with Lemon and Capers


Here are the amazing budget friendly recipes from the #SundaySupper team.

Starters, Soups, and Salads



Drinks and Desserts



Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference


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Chicken Saltimbocca

Jul 4, 2011 by

I find a lot of recipes from television, as well as my library of cook books. This recipe, I found on a program called Everyday Food. I love their recipes! Expect to see my adaptations throughout my website.

This recipe is called Chicken Saltimbocca and was a first for me (as with a lot of what I cook). I like to try something new every week. We enjoyed this meal and I’ve added it to my personal collection of recipes. I’m sure you will enjoy it too.


4 Chicken Breasts, skin and bone removed

4 Strips prosciutto

4 Fresh Sage leaves (whole) + 4 finely minced Sage leaves

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Cup All purpose flour, unbleached

1/3 Cup Low Sodium Chicken Broth

3/4 Cup Dry White Wine

1 Tbsp Butter

2 Cloves Garlic, halved

Olive Oil for cooking



Place a fresh sage leaf in the centre of each chicken breast. Wrap prosciutto on top of each chicken breast, folding under. The sage leaf will be under the prosciutto, safe and protected.

In a shallow dish, add flour, salt and pepper. Stir with a fork to mix evenly. Coat each chicken breast on both sides.

In a hot skillet, add about 2-3 tablespoons of olive oil. Add garlic and saute until browned. Remove garlic. Place each piece of chicken in the skillet – presentation side down first (the side that is flat). Be sure to shake off any excess flour before placing into the skillet.

When all pieces are browned on both sides, remove and set aside.

This is my favourite part – Deglazing.  Add the wine and the chicken broth to the skillet, over a medium high heat. Reduce until concentrated. Turn the heat off and add the butter. Stir to combine. Add chopped sage and stir for about a minute. Pour sauce over the chicken.

Serve and enjoy!


Adapted from Everyday Food




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