Creamy Garlic Chicken w/ Asparagus

Time: Total 70 minutes, 40 prep, 30 cook

Difficulty: Moderate - ingredient prep, pan frying chicken

Hardware: Electric non-stick skillet, garlic press,

Yield: 6 servings

Accompaniments: Steamed Rice, French Baguette

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Creamy Garlic Chicken with Asparagus over rice

Ingredients

Chicken

• 6 chicken thighs (excess skin trimmed)

• 1/2 tsp white pepper

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 2 tbsp olive oil

Sauce

• 1 1/2 cups of heavy cream

• 1/2 cup of freshly grated parmesan cheese

• 1/4 cup butter melted

• 2 tbsp all-purpose flour

• 1/2 tbsp fresh or dried parsley

• 1 tsp of dried chives

• 1 tsp black pepper

• 1/2 tsp salt

Finishing Ingredients

• 5 cloves garlic, minced

• 1 pound of fresh asparagus cut the ends off and cut them into 3 inch strips

Step By Step

1. Trim excess skin from the chicken thighs, leaving the thin layer that covers one side.

2. In a large non stick skillet, heat 2 tbsp olive oil on medium high heat.

3. In a small bowl combine a 1/2 tsp of each; garlic powder, onion powder, salt & pepper. Season chicken thighs with this mixture on all sides.

4. Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside while you make the sauce.

5. In a large mixing bowl, combine all sauce ingredients & mix until well combined.

6. Carefully discard some of the oil in the skillet, leaving about 1 to 1.5 tbsp and heat over medium heat.

7. Add the minced garlic and cook about 1-2 minutes, then pour the sauce mixture in with the garlic & bring to a boil for about 3 minutes or so, mixing constantly.

8. Reduce heat to medium low and add in the asparagus and the chicken, simmer covered until asparagus is tender, about 5-7 minutes.