Instructions

• Season the chicken with salt, pepper, and onion powder.
• Blanch the asparagus in boiling water for 2 minutes, then drain and soak in ice cold water. Drain again and set aside.
• Melt 2 tablespoon of butter with the olive oil in a large skillet over medium heat. Cook the chicken until golden brown. Lower the temperature and add 1 minced garlic clove and the herbs. Stir and cook for 1 more minute, then remove from the skillet and set aside.
• In the same skillet over medium-high heat, add the remaining garlic, then deglaze the skillet with chicken broth. Bring to a simmer and allow to reduce the liquid to half. Add the remaining 2 tablespoons of butter, lemon juice, hot sauce, and parsley, stirring to combine.
• Add the asparagus and warm through for 2 minutes. Push the asparagus to the side, add the sauteed chicken back to the pan, and stir for a further minute to reheat. Serve immediately.