One-pan garlic butter chicken

• INGREDIENTS

COOL CONDITION:

1 kilo of boneless, skinless chicken breast, cut into small pieces

1 teaspoon of kosher salt.

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/2 teaspoon freshly ground pepper

SAUCE:

1/2 cup unsalted butter, softened

1 teaspoon of olive oil

2 teaspoons of ground garlic

1 teaspoon of Italian dressing

2 tablespoons of lemon juice

1 tablespoon of Sriracha

1/2 cup low sodium chicken broth

1 kilo of asparagus, peeled

1 tablespoon chopped Italian parsley

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MANUAL

Place the chicken in a medium size bowl and toss with the seasonings (salt, onion powder, garlic and pepper powder).

Melt half the butter (1/4 cup) in a large skillet and 1 teaspoon of olive oil over medium heat.

Cook the chicken in the butter until all sides are golden brown, being careful not to burn the butter. Add 1 teaspoon of finely chopped garlic and Italian spices and cook for about 30 seconds. Remove the chicken from the pan and set aside.

In the same pan, reduce the heat to medium-high, add the remaining 1 teaspoon of minced garlic, then the chicken broth to remove the lid from the pan. Add the remaining quarter cup of butter, lemon juice, sriracha and parsley.

Add the asparagus and cook until you achieve the desired sweetness. Return the chicken to the pan and stir over low heat for another minute. Garnish the chicken and asparagus with parsley and lemon wedges. To serve.

ENTRY INSTRUCTIONS

If you replace fine or table salt with kosher salt in the recipe, use only 3/4 teaspoon, otherwise it will be too salty. Table salt is more "salt" than kosher or coarse sea salt. Table salt has individual, smaller crystals, so more table salt crystals will fit in a measuring cup than kosher salt or sea.