CHICKEN AND ASPARGUS
- 6 ounces chicken breast
- 10 asparagus
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon Italian dressing
- 1 cup low sodium chicken broth
- ½ lemon juice
- 1 tablespoon parsley
- Salt and pepper to taste
Heat 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 temperature, add one teaspoon minced garlic and Italian dressings, and stir and cook with chicken bites. Remove the chicken bites from the skillet and set aside to a plate.
In the same skillet over medium-high, add minced garlic ,chicken broth . Bring to a simmer and allow to reduce to half the volume. Add lemon juice, parsley. Give a quick stir to combine.
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