Chicken with Asparagus

  • 4 boneless chicken breast halves
  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • sea salt & freshly ground pepper
  • 20 asparagus spears
  • 1 cup chicken stock
  • 1 tbsp lemon juice
  • 1 tbsp cold butter
  • 1 tbsp chopped parsley

Slice chicken into 1/4-inch strips. Sprinkle the chicken strips with salt, pepper and coriander. Heat the oil in a heavy skillet and sautee the chicken in batches for 3-4 minutes until lightly browned and all the chicken is cooked, keep chicken warm. Add the stock and asparagus to the pan and simmer 4-5 minutes until the asparagus is nearly tender. Remove from pan and keep warm with chicken. Add lemon juice to juices in pan and swirl in butter to thicken. Pour over chicken and asparagus and sprinkle with parsley.