Creamy Asparagus Chicken

Ingredients

Chicken

• 2 chicken breasts 
• 1 tsp salt 
• 1 tsp black pepper
• ¼ cup all-purpose flour 
• 2 Tbsp vegetable oil 
• 2 Tbsp salted butter 

Creamy Asparagus Sauce

• 2 Tbsp salted butter 
• 4 garlic cloves 
• ¼ cup heavy cream 
• 1 cup chicken broth 
• ¼ tsp dried dill 
• ½ tsp garlic powder 
• ½ tsp onion powder
• ¼ tsp dried basil 
• 1 bunch asparagus 
• 1 lemon 

Instructions 

• Gather your ingredients.
• 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.
• Filet 2 chicken breasts in half so you have 4 portions.
• Salt and pepper the chicken breasts and then dip them in the flour until they are completely covered.
• Place a large skillet or sauté pan over medium high heat. Add 2 Tbsp vegetable oil and 2 Tbsp salted butter.
• Once hot, sear breasts for 4 minutes on each side until golden brown. Flip and sear the next side for another 4 minutes.
• Once the internal temperature of the chicken reaches 165℉, remove the breasts from pan and turn the heat down to medium.
• Cover with tinfoil and set aside.
• Add 2 Tbsp butter to the pan with smashed garlic cloves. Cook until golden and fragrant, about 2-3 minutes.
• 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.
• 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.
• 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.
• Spoon the sauce over the chicken and veggies and finish with a squeeze of fresh lemon juice. Adjust salt and pepper to your liking.