Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 3 chicken breasts (cut in half horizontally)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp butter
  • 1/2 yellow onion (slice into moon shapes)
  • 2 cup half and half
  • 1 1/2 tbsp flour
  • 2 tbsp garlic paste
  • 3/4 cup parmesan cheese (shredded)
  • 1/4 cup chicken broth
  • 1 tbsp dried basil (can use fresh)
  • 1 lb fresh asparagus (cut into 2 inch pieces)
  • fresh parsley (chopped)

Instruction

  • Salt and pepper both sides of the chicken breasts.
  • In a large skillet over medium heat add olive oil and chicken breasts. Cook and brown the chicken on each side.
  • Remove the chicken from the skillet and set aside. Add the butter and onion to the skillet and cook until onion is soft and tender, about 5-7 minutes.
  • Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together. Add garlic paste, Parmesan cheese, chicken broth, and dried basil. Whisk together and bring to a boil. Deglaze the pan by scraping up all of the browned bits on the bottom of the pan.
  • Add fresh asparagus pieces and stir into sauce. Bring to a simmer, cover and letcook for 5 minutes. Uncover, stir and add the chicken back to the sauce. Cover and let simmer for an additional 3-4 minutes, or until the chicken is hot and ready to serve.
  • Top with fresh chopped parsley.