Creamy Lemon Chicken with Asparagus

DISCLAIMER: THIS PROBABLY HAS A MILLION CALORIES

and my serving suggestion after we tasted it is that it should SO go with pasta, so add in a little extra fat and just go for it, it will be worth it!!

Here's what you need:

2 chicken breasts

1 1/2 medium lemons

1/4 cup heavy whipping cream

1 1/2 tbs chopped garlic (it would probably be better fresh, but I was out) 

asparagus

parmesan cheese for sprinkling

parsley and salt to taste

Place the chicken in a pan. Cover with the juice of one lemon and 1 tbs. garlic. You can add in the parsley here if you want! Cook on medium high heat until the top of the chicken begins to turn white.

Flip the chicken over and add in the asparagus. Let cook for about 3-4 minutes. 

Pour in 1/4 cup Heavy Whipping Cream and bring to a low boil, stirring occasionally.

Squeeze in 1/2 of another lemon (if you like things "lemony") and throw it in the pan to cook with the chicken. 

Top with parmesan cheese and cream sauce and serve. 

Or put it on the noodles. It's not like anyone around my house is watching their weight. 

I'm glad this turned out to be a hit. As I was cooking it I was looking up the number for Lucy's. But even the hubs liked it!!! (-asparagus)