Creamy Asparagus Chicken

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 tsp salt ($0.01)
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  1 tsp 1 Tsp Black Pepper (Freshly Cracked, $0.05)
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  0.3 cup Flour, All-Purpose, White
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  2 tbsp Vegetable oil
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  2 tbsp Butter
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  4 Garlic(12g)
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  0.3 cup Cream, Heavy Whipping
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  1 cup Low Sodium Chicken Broth
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  0.3 tsp Basil, Dried
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.3 tsp Basil, Dried
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  1 Asparagus(454g)
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  1 Lemon(108g)

Instructions

1. 1Cut the chicken breasts in half lengthwise to create 4 equal portions. Pat dry with paper towels, then season all sides with salt and pepper. Dredge each piece in the flour until fully coated, shaking off excess.
2. 2Heat a large skillet over medium-high heat. Add the vegetable oil and 2 tablespoons of butter, swirling to combine. Once the butter foams and the oil shimmers, place the chicken in the pan and sear for 4 minutes until golden brown on the first side. Flip and sear the second side for 4 minutes until golden brown and the internal temperature reaches 165°F.
3. 3Transfer the chicken to a plate and tent loosely with foil. Reduce heat to medium and add the remaining 2 tablespoons of butter to the pan along with the crushed garlic. Cook for 2–3 minutes, stirring occasionally, until the garlic is golden and fragrant.
4. 4Pour the heavy cream and chicken broth into the pan, whisking constantly to scrape up any browned bits from the bottom. Reduce heat to medium-low and bring to a gentle simmer. Add the dill, garlic powder, onion powder, and basil. Simmer uncovered for 8 minutes, stirring occasionally, until the sauce thickens slightly and reduces by about one-quarter.
5. 5Return the chicken to the pan and add the asparagus pieces. Cover and simmer over medium-low heat for 8 minutes until the asparagus is tender and the chicken is heated through.
6. 6Squeeze fresh lemon juice over the dish. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide the chicken, asparagus, and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating for up to 4 days.