3 tablespoons butter
Juice of one lemon
4 garlic cloves, minced
¼ cup freshly chopped oregano
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 pound boneless skinless chicken thighs, or breasts
salt and pepper
½ bunch asparagus, cut in half
Directions
In a medium-sized skillet over medium-high heat add the butter until melted. Add the lemon juice, garlic, oregano, rosemary, and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on a plate.
Add the asparagus to the pan and salt and pepper. Saute for 5-6 minutes or until tender. Add chicken back to the pan for a minute or so and serve.
