Ingredients

The following ingredients have 4 Servings
  • 1 bunch asparagus (chopped into thirds)
  • 1 Tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • ½ red onion (diced)
  • ½ cup chicken broth
  • 2 Tablespoons lemon juice
  • 2 teaspoons red pepper flakes
  • 1 clove garlic (minced)
  • ½ cup half and half cream

Instruction

  • In a medium hot skillet, saute the asparagus in olive oil until it is soft and tender.
  • Set the asparagus aside and cook the chicken in the skillet until the centers are no longer pink (I cut mine into strips)
  • Set the chicken aside and saute the onions until tender and onions begin to go clear.
  • In a small bowl, combine chicken broth, lemon juice, pepper flakes, and garlic.
  • Pour the mixture over the onions and add the half and half.
  • Place the chicken and asparagus back into the pan and continue mixing and rotating chicken breasts until they are fully covered and juicy.
  • Serve warm!