Prep Time15 minsCook Time15 minsTotal Time30 mins
INGREDIENTS
2 boneless, skinless chicken breasts, cut into bite-sized chunks
1 bunch of asparagus, rinsed and trimmed
½ cup butter, softened
5 cloves of garlic, minced
Italian seasoning, to taste
1 tbsp hot sauce, or to taste
olive oil
½ cup chicken broth
1 lemon, juice of
2 tbsp minced parsley
red chili pepper flakes, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste
DIRECTIONS
1Wash 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.
2Season raw chicken with salt and pepper.
3Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Add garlic powder and onion powder. Remove the chicken bites 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 bites instead of browned.
4In 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.
5Add 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 and serve your garlic butter chicken bites and asparagus immediately. Enjoy!
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized chunks
1 bunch of asparagus, rinsed and trimmed
½ cup butter, softened
5 cloves of garlic, minced
Italian seasoning, to taste
1 tbsp hot sauce, or to taste
olive oil
½ cup chicken broth
1 lemon, juice of
2 tbsp minced parsley
red chili pepper flakes, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste
Directions
1Wash 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.
2Season raw chicken with salt and pepper.
3Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Add garlic powder and onion powder. Remove the chicken bites 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 bites instead of browned.
4In 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.
5Add 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 and serve your garlic butter chicken bites and asparagus immediately. Enjoy!
Garlic Butter Chicken with Asparagus
Fish Food