Rosemary Lemon Chicken & Asparagus

Here's a great complete meal idea. Relatively complete--the greens and protein go along perfectly together (the asparagus were perfect!) and I served it as the main course following a crab leek risotto (the grains), so if you were to serve this with a wild rice or some bread then that would be more complete together (if you weren't serving the appetizer). This was a pretty straight-forward recipe.

Rosemary Lemon Chicken & Asparagus
Recipe from ShopCookMake

2 Chicken Breasts, in bone, without skin
14 Asparagus Spears
1 Lemon, cut into 5 rinds
2, four inch Rosemary Sprigs
2 tbsp Olive Oil
3 tbsp Butter
1/2 cup Chicken or Vegetable Stock
Salt and Pepper

In a small pan, melt the butter in the oil with the rosemary and lemon. Over low heat, cook the seasoned chicken breasts for about 50 minutes (until done), covered. Turn a few times, to cook well in both sides. You may need to add a few pours of stock, only if necessary, to create a bit of a sauce for the chicken to cook in.

After the chicken is cooked, remove from the pan onto a plate ad cover with foil. Let it rest.

Cook the asparagus in the leftover sauce.