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Lemon Buttered Chicken Breasts & Dukkah-spiced Asparagus


This delicious recipe proves that chicken doesn't need to be dry and tasteless. Buttery, lemony and delicious!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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4 skinless & deboned chicken breasts (+- 1 breast pp)
1-2 tsp (5-10 ml) smoked paprika / enough to season all the chicken
200 g butter for sauce + 50 g for frying
1 C (250 ml) freshly squeezed lemon juice
breasts on both sides
zest of 1 lemon or lime
salt & black pepper to taste
2 egg yolks

2 bunches of fresh green asparagus shoots, with the ends trimmed
350 ml hot water for steaming
2 Tbsp (30 ml) Egyptian dukkah

Season the chicken breasts with the smoked paprika. Heat a medium-sized prying pan and add the 50 g butter.

Brown the chicken breast until golden brown and place aside to rest. Place a medium-sized glass mixing bowl over a pot of hot water on the stove.

Allow the butter to melt (200 g). Add 100 ml of lemon juice and whisk gently.Season with salt and black pepper.

Whilst the butter and lemon juice are warming over the low heat, cover the asparagus with hot water in a small pot over a low heat and add a pinch or 2 of salt.

Allow the asparagus to steam slowly for only 5 minutes. The stems should still be crunchy but not raw. Strain the asparagus immediately and set aside.

Make sure the heat is not too high, and start adding one egg yolk slowly whilst whisking the mixture continuously. Whisk until the sauce starts binding and thickening. Add the second yolk and whisk continuously.

The sauce should become fluffy and thicken quite well. Taste the sauce and use your discretion to add as much lemon juice as required for a creamy lemony taste but not too overpowering. Remove entirely from the heat.

Re-heat the frying pan and cook the chicken breasts over a moderate heat for a further 10 minutes. Add lemon juice every now and again keeping the chicken from drying out whilst cooking. Remove the chicken from the heat.

Dish a few asparagus in each plate to create a bed for the chicken breast. Sprinkle with dukkah. Place the chicken breast on top of each asparagus and dish up enough sauce to cover ¾ of the breast. Garnish with lemon zest and serve immediately.