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Garlic Butter Chicken Bites with Lemon Asparagus

Shared with me by: Ben (son)

So much flavor and so easy to throw together,

Ingredients

  • 3 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 1 t. salt
  • 1 t. fresh cracked black pepper
  • 2 t. onion powder
  • 2 bunches of asparagus, rinsed and trimmed
  • 1/2 c. butter, softened (divided)
  • 1 t. olive oil
  • 2 t. minced garlic (divided)
  • 1 t. Italian seasoning
  • 1/2 c. white wine (Chardonnay) or chicken broth (Kitchen Basics)
  • juice of 1/2 lemon
  • 1 Tbls. Sriracha
  • 1 Tbls. fresh minced parsley (or 1 t. dry)
  • crushed red pepper flakes, optional
  • lemon slices, for garnish (use other half of lemon)

Instructions

Slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.

Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes. Soak in ice water to stop the cooking asparagus. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.

Heat ¼ cup butter and olive oil in a large non-stick skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, add 1 teaspoon minced garlic and Italian seasoning; stir and cook with chicken bites until fragrant.

Remove the chicken bites from the skillet and set aside on a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of brown.

In the same skillet over medium-high, add 1 teaspoon minced garlic then de-glaze with wine (or chicken broth). Bring to a simmer and allow to reduce to half the volume. Add remaining ¼ cup butter, lemon juice, hot sauce and parsley. Give a quick stir to combine.

Add the blanched asparagus and toss for 2 minutes to cook it up.

Add the sautéed chicken bites back to the pan and stir for another minute to reheat.

Garnish the chicken and asparagus with more parsley, crushed red pepper flakes and lemon slices. Serve your immediately.

NOTE: Serves 4