Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless, skinless chicken thighs (or you could use breasts)
  • 1 pound asparagus
  • 1 Tbsp olive oil
  • kosher salt, pepper, crushed red pepper flakes
  • 1/2 cup chicken broth
  • 3 Tbsps butter
  • 2 Tbsps lemon juice
  • 1/2 cup fresh chopped Italian parsley
  • 1 Tbsp garlic paste or fresh minced garlic
  • More parsley over top for garnish and lemon wedges to squeeze over top

Instruction

  • Trim extra fat from the chicken thighs and cut into bite size pieces.
  • Cut the bottom inch or two from the asparagus and cut the spears into inch size pieces.
  • Set a large skillet over medium heat, add the olive oil, and when the olive oil is hot add the chicken. Season with kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes, stirring occasionally.
  • Add the asparagus pieces and chicken broth, cook 7 to 8 more minutes, stirring as it cooks.
  • Add the butter, lemon juice, fresh chopped parsley, and garlic and turn the heat up to high. Cook 2 more minutes, stirring occasionally. Taste for seasoning and add more kosher salt, pepper, or crushed red pepper flakes if needed.
  • Serve with more fresh chopped parsley over top and lemon wedges to squeeze over top.