Another weeknight meal that is also great for serving to company. The bright green asparagus, chicken and cilantro blend perfectly. Serve it with Harvest Roasted Potatoes, and you can have your dinner in 30 minutes hassle free.
Cilantro Asparagus Chicken
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Ingredients
Asparagus
- 2 tablespoons Olive Oil
- 1/4 teaspoon Garlic Salt
- 1/4 teaspoon Garlic Pepper
- 1 bunch Asparagus (cleaned and trimmed)
Chicken
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Garlic Pepper
- 1 1/2lb Boneless Skinless Chicken Thighs
- 3 tablespoons Olive Oil
- 1/2 bunch Cilantro (trimmed, reserve some for garnish)
- 4 Green Onions (chopped, reserve some for garnish)
Sauce
- 1/4 cup Water
- 1 tablespoon Cornstarch
- 1/2 cup Vermouth
Directions
| Asparagus | |
| Step 1 | |
| In a large pan, heat the olive oil on medium high. Add the asparagus and sprinkle with 1/4 tsp garlic salt and 1/4 tsp garlic pepper. Cook for about 3 minutes, turning frequently. Asparagus will still be crisp. Remove from pan and place on platter. | |
| Chicken | |
| Step 2 | |
| Sprinkle the chicken lightly with garlic salt and garlic pepper. In the same pan you cooked the asparagus, add 3 tablespoons of olive oil and heat on high. Add the seasoned chicken to the pan. Do not turn until brown. Once brown on one side, turn the chicken and add the chopped cilantro and green onions (reserving some for garnish). Cover, reduce heat to a low, and cook covered for 10 minutes. | |
| Sauce | |
| Step 3 | |
| Remove from chicken from pan and place on top of asparagus. Make the sauce by increasing the heat to high and adding the vermouth, water and cornstarch. Cook until bubbly and cook for one additional minute. Pour over Chicken and Asparagus. Top with cilantro and green onions. | |
