Creamy Asparagus Chicken

Instructions

Tap a step to mark it done

1. 1 Gather your ingredients.
2. 2 Prepare fresh ingredients: crush garlic cloves, seed and slice lemons, and cut asparagus. I like to cut them into 1-2” pieces so they still hold their own in the sauce and don’t cook too fast.
3. 3 Filet 2 chicken breasts in half so you have 4 portions.
4. 4 Salt and pepper the chicken breasts and then dip them in the flour until they are completely covered.
5. 5 Place a large skillet or sauté pan over medium high heat. Add 2 Tbsp vegetable oil and 2 Tbsp salted butter.
6. 6 Once hot, sear breasts for 4 minutes on each side until golden brown. Flip and sear the next side for another 4 minutes.
7. 7 Once the internal temperature of the chicken reaches 165℉, remove the breasts from pan and turn the heat down to medium.
8. 8 Cover with tinfoil and set aside.
9. 9 Add 2 Tbsp butter to the pan with smashed garlic cloves. Cook until golden and fragrant, about 2-3 minutes.
10. 10 Turn the heat down to medium-low. Mix room temperature heavy cream with chicken broth and pour into the sauté pan, whisking up any bits of chicken and garlic stuck on the bottom of the pan.
11. 11 Bring the sauce to a simmer and add dill, garlic powder, onion powder, and dried basil. Whisk it again and let it reduce by ¼, giving it a stir every few minutes. I simmered my sauce for about 8 minutes.
12. 12 Add the chicken back to the pan with the quartered asparagus. Let it simmer covered for 8 minutes. This will steam the asparagus and help the chicken heat back up.
13. 13 Spoon the sauce over the chicken and veggies and finish with a squeeze of fresh lemon juice. Adjust salt and pepper to your liking.