If there is one thing that Kiddo loves, it’s lemons. That boy can suck on a lemon and loves it. Sour is his thing. Before you shy away, the lemon in this dish ins’t insane. Coupled with the butter and garlic, it’s deliciously delightful.
Hubby’s not really a fan of too much lemon in his food, so I’m always searching for that balance between the two – enough lemon to make Kiddo happy, without overpowering Hubby’s taste buds. With this dish, Kiddo ate the lemon slices to give that extra pucker power while we enjoyed the butter bites of garlicky chicken. Yeah, this is a real keeper.
Garlic Butter Chicken Bites with Lemon Asparagus
3 boneless Chicken Breast
Kosher Salt to taste
Cracked Black Pepper to taste
2 teaspoons Onion Powder
1 bunch Asparagus
1/2 cup Butter
1 teaspoon Olive Oil
2 teaspoons Minced Garlic
1 teaspoon Herbes de Provence
1 tablespoon Sriracha Sauce
1/2 cup White Wine
1/2 whole Lemon, juice only
1/2 whole Lemon, garnish only
1 tablespoon Parsley
Red Pepper Flakes to taste
Cut the chicken into bite-size pieces. Season with salt, cracked pepper and onion powder. Set aside in a shallow bowl.
Bring a pot of water to a boil. Wash the asparagus, trim the woody ends, then blanch in the boiling water for 2 minutes. Plunge the asparagus into an ice water bath to stop the cooking process at this point.
Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant.
Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of browned.
Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of browned.
In the same skillet over medium-high, add minced garlic then deglaze with wine. Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce and parsley. Give a quick stir to combine.
Add the blanched asparagus and toss for 2 minutes to complete the cooking process. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices. Serve and enjoy!