Creamy Garlic Chicken and Asparagus
Ingredients
- 6 chicken thighs boneless and skinless
- 1 tbsp flour
- 1 tbsp olive or avocado oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce
- 1 cup diced onion
- 1 handful asparagus
- 1/2 cup cream or cashew cream
- 1 cup chicken stock
- 1 tbsp olive or avocado oil
- 2 tsp oregano
- 4 cloves garlic minced
- 1/4 tsp salt and pepper
Instructions
- In a large bowl, mix the flour, garlic powder, salt, and pepper. Toss the chicken in this until its completely coated.
- In a large skillet, heat the oil on medium heat. Cook the chicken on each side until golden, and until the chicken is cooked through. This took 4-5 minutes per side for thighs. Once cooked, set the chicken aside.
- In the same pan, add in another tablespoon of oil. Cook the onion until soft, about 3-5 minutes. Add in the garlic and cook for 30 seconds. Pour in the chicken stock and scrape up all the brown bits from the bottom of the pan.
- Pour in the cream, oregano, salt and pepper and stir. Add in the asparagus and let simmer for 5 minutes.
- Add the chicken back into the pan and let the sauce thicken and the chicken warm through. About 5 minutes. If the sauce is too thick, it can be thinned with chicken stock. Serve as is, or over rice or quinoa.
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