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Preparation Time : 5
Cook Time : 20
Total Time : 25
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
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.
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