Ingredients :
2/3 c low sodium broth chicken
1/4 tsp every dried oregano, dried parsley, dried thyme
1 pound asparagus (1 bunch) , cut in half
Instructions
Adding lemon pepper, garlic powder, onion powder, paprika also salt to bowl and whisk together with 1 tsp olive oil and 1 tsp lemon juice., Add chicken and coat evenly, massaging spices into chicken. Let stand at room temperature 15-30 minutes, if time permits (you can prepare your garlic, asparagus, etc. at this time).
Melt a tablespoon of Brummel et Brun® Original Spread with a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes until browned. Flipping chicken and adding garlic and 2 tbsp Brummel and Brown Original Spread to middle of the pan also sauté for 30 sec., Reduce the heat to medium and add the chicken broth, lemon juice , oregano, parsley and thyme.
pour sauce over chicken a few times, cover chicken and cook an additional 3-5 minutes (depending on thickness) or until chicken is cooked through/registers 165 degrees F. with foil. ,
Add the asparagus to the pan with the remaining sauce and sauté until crisp-tender, 3-4 minutes. Add the chicken to the pot with the accumulated juices and heat through for a minute. Serving with rice, potatoes, pasta, etc.,
Enjoy !
