Chicken- Lemon Garlic Butter with Asparagus
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- 3 boneless skinless chicken breasts cut into bite sized chunks
- 2 bunch of asparagus, rinsed + trimmed
- 1/2 cup (8 tbsp) butter, softened
- 1 tsp olive oil
- 2 tsp minced garlic
- 1 tsp Italian seasonig
- 1/2 cup chicken broth (or white wine)
- Juice of 1/2 lemon (~1 tbsp)
- 1 tbsp mince parsley
- OPTIONAL: red chili pepper flakes
- OPTIONAL: Slices of lemon for garnish
For chicken seasoning:
- 1 tsp Salt
- 1 tsp fresh cracked pepper
- 2 tsp onion powder

Directions:
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1) Season bite sized chicken with salt, pepper + onion powder. Let it on a plate while prepare asperagus
2) Blanch asparagus in boiling water for 2 minutes. Then soak in ice water to stop the cooking. Drain + set aside.
--- why? This will help it cook faster/more evenly. If skinny asparagus, skip step 3.
3) Heat half the butter + olive oil in large cast-iron skillet over medium heat. Gently stir fry until all sides golden brown.
4) Lower temp, add 1 tsp of minced garlic + italian seasoning + stir/cook with chicken bikes until fragrant (1-2 min). Set aside on plate
5) In same skillet, turn back up to med-high. Add other 1 tsp minced garlic + deglaze with chicken broth (or wine). Bring to simmer + allow to reduce half in volume.
6) Add remaining butter, lemon juice, parsley. Quick stir to combine.
7) Add asparagus + toss for 2 min to cook. 
8) Add chicken bites back to pan and stir a minute to reheat.
9) Garnish with parsley, chili pepper flakes + lemon slices

TIP: OK to swap asparagus for green beans, broccoli, zucchini or cauliflower rice.