Garlic Butter Chicken with Lemon Asparagus

This is a fresh vibrant dish, light and lemony cooked in a butter sauce. If the asparagus is thin
you don't have to blanch it.

4 SERVINGS

What you need:
3-4 boneless, skinless chicken breasts, cut into bite-sized chunks
2 bunch of asparagus, rinsed and trimmed
1/2 cup butter, softened
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 tablespoon hot sauce, optional (we used Sriracha)
1/2 cup low-sodium chicken broth (or white wine)
Juice of 1/2 lemon
1 tablespoon minced parsley
Crushed red chili pepper flakes, optional
Slices of lemon, for garnish

For the chicken seasoning:
2 teaspoons salt
1 teaspoon fresh cracked black pepper or white pepper
2 teaspoons onion powder

How to make it:
Slice chicken breasts how you like and season with salt,
pepper, and onion powder. Let sit in a shallow plate while you prepare the
asparagus.

Wash and trim the ends of the asparagus, then blanch them in boiling water
for 2 minutes then soak in ice water to stop the cooking asparagus. This way
they will cook asparagus faster and evenly in the skillet. You can skip this
step if you have very thin asparagus. Drain and set aside.
Heat half butter and olive oil in a large skillet over medium-low
heat. Gently stir-fry the chicken on all sides 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, hot sauce, parsley. Give a quick
stir to combine.

Add the asparagus and toss for 2 minutes to cook it up. Add the
sauteed chicken 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 and serve your garlic butter chicken and asparagus
immediately. Enjoy!

Notes:
If your asparagus is thin, you might want to skip
blanching.
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