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Creamy Asparagus Chicken
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Ingredients
0 of 16 gathered
Step by step
Method
5 steps
- 1
Cut each chicken breast in half horizontally to make four thinner pieces. Season both sides with salt and pepper, then dust lightly with flour and shake off the extra. Cut the asparagus into 1–2-inch pieces and crush the garlic.
- 2
Heat the oil and 2 tablespoons butter in a wide skillet over medium-high heat. Sear the chicken 4 minutes per side, turning when golden. Check the thickest piece; when it reaches 165°F, move the chicken to a plate and cover loosely.
- 3
Lower the heat to medium. Add the remaining butter and garlic to the skillet and cook 2–3 minutes, until the garlic is golden and fragrant. Scrape up the browned bits with a wooden spoon.
- 4
Whisk the room-temperature cream and broth together, then pour them into the skillet. Stir in the dill, garlic powder, onion powder, and basil. Simmer 7–8 minutes, until the sauce has reduced by about one-quarter and coats a spoon.
- 5
Nestle the chicken and asparagus into the sauce. Cover and simmer 6–8 minutes, until the asparagus is bright green and just tender. Squeeze lemon over the top, taste for salt, and spoon sauce over each piece.