Garlic Butter Chicken Bites & Asparagus

Ingredients

• 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 bunches asparagus, rinsed and trimmed
• 1/4 cup Butter Infused Olive Oil, divided
• 1 teaspoon Ultra Premium Extra Virgin Olive Oil
• 2 teaspoons minced garlic, divided
• 1 teaspoon The Anointed Olive’s Tuscan Herb Bread Dipping Seasoning OR 1 teaspoon Herbes de Provence Infused Olive Oil
• 1 tablespoon Baklouti Green Chili Fused Olive Oil
• 1/2 cup low-sodium chicken broth or white wine
• 1/4 cup Sicilian Lemon White Balsamic
• 1 tablespoon minced fresh parsley
• Crushed red pepper flakes, optional
• Lemon slices, for garnish

For the chicken seasoning: 2 teaspoons salt, 1 teaspoon freshly cracked black pepper and 2 teaspoons onion powder.

Directions

1. Season the chicken with salt, black pepper and onion powder. Set aside while preparing the asparagus.
2. Bring a pot of water to a boil. Blanch the asparagus for about 2 minutes, then immediately transfer it to ice water to stop the cooking. Drain and set aside. If using very thin asparagus, you can skip this step.
3. Heat half of the Butter Infused Olive Oil and the EVOO in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through. Work in batches if necessary so the chicken browns rather than steams.
4. Lower the heat and add 1 teaspoon minced garlic and The Anointed Olive’s Tuscan Herb Bread Dipping Seasoning or 1 teaspoon Herbes de Provence Infused Olive Oil. Cook briefly until fragrant, then transfer the chicken to a plate.
5. Return the skillet to medium-high heat. Add the remaining garlic, then deglaze the pan with chicken broth or white wine. Bring to a simmer and reduce by about half.
6. Stir in the remaining Butter Infused Olive Oil, Sicilian Lemon White Balsamic, Baklouti Green Chili Fused Olive Oil and parsley.
7. Add the asparagus and toss for about 2 minutes. Return the chicken to the skillet and toss for another minute until everything is hot and coated in the sauce.
8. Garnish with parsley, crushed red pepper flakes and lemon slices, if desired. Serve immediately.