- 2 lbs chicken breast thinly sliced (about 6 total pieces)
- 2 tbsp flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb asparagus
- 3 cloves garlic pressed
- 1/2 cup white cooking wine or chicken broth
- 2 cups heavy cream
- Mix the flour with the garlic powder, 1/2 tsp salt, and pepper in a flat dish. Lay each piece chicken in the flour mixture to coat all sides. If there is any remaining flour mixture, sprinkle it over the chicken.
- In a large skillet, heat the olive oil and butter over medium to medium high heat. Once the butter is bubbly and hot, add the chicken breast to the skillet in a single layer. Cook 3-4 minutes on the first side and then flip and cook and additional 3-4 minutes.
- Remove chicken from skillet, and add asparagus and garlic, cooking 1 minute and stirring continually. Pour in the cooking wine and use the spoon to scrape the bottom of the pan as you stir to deglaze the pan. Continue to cook 2 minutes or until the liquid has reduced in half.
- Stir in the heavy cream and remaining 1/2 tsp salt (or more to taste.) Bring to a boil, stirring regularly. Once the cream is boiling, add the chicken back into the sauce and continue to cook for 3-5 minutes or until the sauce has thickened.
- Remove from heat. Sauce will continue to thicken as it cools. Serve over potatoes, wilted spinach, or rice. Enjoy!
- You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make cooking time faster. You can also use boneless, skinless chicken thighs in place of chicken breast.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.
- Pesto: after cooking, stir 1/4 cup pesto into sauce
- Lemon: after cooking, stir juice from 1 lemon into sauce