4 boneless skinless chicken breast or 3lb of chicken tenders
2 bunch of asparagus, rinsed and trimmed
1/2 cup butter, softened
1Tb oil
4 cloves of garlic, minced
1-2 ts Italian seasoning
1/2 cup low-sodium chicken broth
Juice of 1/2 lemon
1 tablespoon minced parsley
Crushed red chili pepper flakes, optional
For the chicken seasoning-
1 teaspoon salt
1 teaspoon fresh cracked black pepper
2 teaspoons onion powder
Instructions
Season chicken with salt, pepper, and onion
powder. Set aside.
Wash and trim the ends of the asparagus.
You can skip this step if you have very thin
asparagus. If the asparagus are thick, then
blanch them in boiling water for 2 minutes then
soak in ice water to stop the cooking
asparagus.Drain and set aside.
Heat half butter and all the oil in a large
cast-iron skillet or a large pan over medium to
medium-high heat until golden brown. Lower the
heat, add 1 teaspoon minced garlic and Italian
seasoning and stir and cook. with chicken until
fragrant. Remove the chicken from the skillet
and set aside to a plate. You might have to
work in batches to avoid crowding the pan and
have steamed chicken instead of browned.
In the same skillet over medium-high, add
minced garlic then deglaze with chicken broth
(or wine). Bring to a simmer and allow to
reduce to half the volume. Add remaining
butter, lemon juice, crushed red pepper,
parsley. Give a quick stir to combine.
Add the blanched asparagus and toss for 2
minutes to cook it up. Add the sauteed chicken
bites back to the pan and stir for another
minute to reheat. Garnish the chicken and
asparagus with more parsley, crushed chili
pepper, and lemon slices
Originally Submitted
5/6/2020
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