INGREDIENTS
3
skinless boneless chicken breasts
2 bunches
asparagus
1/2 cup
butter
1 tsp
olive oil
2 tsp
garlic
1 tsp
herbes de provence
1 tbsp
hot sauce
125 mls
low sodium chicken broth
1/2
juice of lemon
1 tbsp
parsley
1 serving
chili flakes
1 Slices
lemon
1 tsp
salt
1 tsp
pepper
2 tsp
onion powder