Garlic Butter Chicken Bites with Lemon Asparagus

Garlic Butter Chicken Bites with Lemon Asparagus is a mouthwatering dish that combines tender, juicy hen bites lined in a flavorful garlic butter sauce with vibrant, crisp-tender asparagus tossed in tangy lemon zest. This dish presents a best balance of savory, citrusy, and buttery flavors that is positive to tantalize your taste buds.

INGREDIENTS

For the Chicken:

• 3 boneless, skinless poultry breasts, reduce into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon sparkling cracked black pepper
• 2 teaspoons onion powder

For the Asparagus:

• 2 bunches of asparagus, rinsed and trimmed
• 1 teaspoon olive oil
• 1 teaspoon minced garlic

For the Sauce:

• 1/2 cup butter, divided (1/4 cup for browning the chicken, 1/4 cup for the sauce)
• 2 teaspoons minced garlic, divided
• 1 teaspoon Italian seasoning or Herbes de Provence
• 1 tablespoon warm sauce (optional, such as Sriracha)
• 1/2 cup low-sodium fowl broth
• Juice of half lemon
• 1 tablespoon minced parsley
• Crushed crimson chili pepper flakes (optional)
• Slices of lemon for garnish

INSTRUCTIONS

Prepare the Chicken Bites:
Slice fowl breasts into bite-sized chunks.
Season the poultry chunks with salt, pepper, and onion powder.
Prepare the Asparagus:
Wash and trim the ends of the asparagus.
Blanch the asparagus in boiling water for two minutes, then soak them in ice water to end the cooking. Drain and set aside. (Skip this step if the use of skinny asparagus.)
Cook the Chicken:
Melt half of of the butter (1/4 cup) with the olive oil in a giant cast-iron skillet over medium heat.
Stir-fry the rooster bites on all aspects till golden brown.
Lower the temperature and add one teaspoon of minced garlic and Italian seasoning. Cook for one minute till the garlic is fragrant.
Remove the poultry bites from the skillet and set apart on a plate. (You would possibly want to work in batches to avoid crowding the pan.)
Prepare the Sauce:
In the equal skillet over medium-high heat, add the last teaspoon of minced garlic.
Deglaze the skillet with hen broth and carry to a simmer, permitting it to limit through half.
Add the final 1/4 cup butter, lemon juice, warm sauce, and parsley. Stir to combine.
Cook the Asparagus and Combine:
Add the blanched asparagus to the skillet and toss for two minutes.
Push the asparagus to the facet and add the sautéed rooster bites again to the pan. Stir for any other minute to reheat everything.
Garnish with extra parsley, beaten chili pepper flakes, and lemon slices.
Serve:
Serve your garlic butter rooster bites and asparagus immediately. Enjoy!

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