Creamy Garlic Basil Chicken and Asparagus

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Creamy Garlic Basil Chicken and Asparagus
slightly adapted from Diethood

Ingredients

For the chicken:

  • 4 tablespoons olive oil
  • 8 boneless, skinless chicken thighs
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoon dried basil

For the sauce:

  • 1 (12-oz) can evaporated milk
  • 1-1/2 tablespoons all-purpose flour
  • 1 tablespoon grated or finely minced garlic
  • 1 tablespoon dried basil
  • salt and fresh ground pepper, to taste
  • 1 pound fresh asparagus, tough ends snapped off, cut into 2-inch pieces
  • 2 tablespoons fresh chopped parsley

Method

Heat olive oil over medium heat in a large nonstick skillet. Season the chicken with salt, pepper, and 1/2 tablespoon dried basil. Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned. Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside.

Combine evaporated milk, flour, garlic, basil, salt, and pepper in a mixing bowl; whisk until well combined.

Add the prepared sauce to the hot skillet and bring to a boil. Stir in prepared asparagus, place the chicken back in the pan, and lower heat to a simmer. Cover and cook for 4 minutes, or until asparagus is tender and chicken is heated through.

Remove from heat. Garnish with parsley and serve over rice, pasta, or potatoes.

NOTES

HOLY MOLY THIS WAS GOOD. Almost unexpectedly so. This is immediately going on the menu again for next week. And every spring/asparagus season forever and ever amen.

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