Skillet Chicken and Asparagus with Lemon Caper Sauce

Recipe View In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, capers, caper brine, dill, 1/4 teaspoon black pepper, and 1 teaspoon lemon juice. Taste and adjust lemon juice as desired, up to 2 teaspoons total. Cover and refrigerate until ready to serve. (Prep time: 5 minutes)

Recipe View In a resealable plastic bag, combine flour, 1 teaspoon lemon zest, garlic powder, salt, and 1/2 teaspoon black pepper. Seal the bag and shake to combine. (Prep time: 2 minutes)

Recipe View Pat the chicken tenders dry with paper towels. Add the chicken to the bag with the flour mixture. Seal the bag, and shake to coat the chicken evenly. (Prep time: 3 minutes)

Recipe View Heat butter and olive oil in a 12-inch skillet over medium heat until the butter is melted and the skillet is shimmering. Add the chicken to the hot skillet in a single layer. Cook until browned, about 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate to keep warm. (Cook time: 6-8 minutes)

Recipe View Add the asparagus to the same skillet and cook, stirring occasionally, until bright green and tender-crisp, about 2 minutes. Remove the asparagus from the skillet and set aside on a plate to keep warm. (Cook time: 2 minutes)

Recipe View Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. Pour in the chicken broth and 2 tablespoons of lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a boil. (Cook time: 1-2 minutes)

Recipe View Return the chicken to the skillet and turn to coat in the sauce. Return the asparagus to the skillet. Continue to cook until the sauce has slightly thickened and most of the liquid has evaporated, about 1-2 minutes. (Cook time: 1-2 minutes)

Recipe View Arrange the chicken and asparagus on a serving platter. Top with a generous dollop of the Lemon-Caper Cream and serve immediately.