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skinless boneless chicken breasts
low sodium chicken broth
1/2 cup unsalted butter, softened
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasonings
2 tablespoons lemon juice
1 tablespoon sriracha
1/2 cup low-sodium chicken broth
1 lb asparagus, trimmed
1 tablespoon Italian parsley, minced
Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, sriracha, and parsley.
Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley and lemon slices. Serve.
Elaine Sanchez • 2021-05-24
We substituted Kosher Salt for table salt and only used 3/4 teaspoon instead of the full table spoon. Might not use Saratoga if we don’t have any.
Kendel Wickline • 2021-01-29