Description

Is it possible to make a creamy sauce with chicken with no cream? It is when you make this chicken. It's made with chicken thighs and fresh asparagus in a wonderful sauce made from evaporated milk. Serve with a salad, if desired.

Ingredients

• Chicken:
• 2 T. olive oil
• 8 skinless, boneless chicken thighs
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 T. dried basil
• Cream Sauce:
• 12 oz. can evaporated milk
• 1 1/2 T. all-purpose flour
• 1 T. garlic paste, or to taste
• 1 T. dried basil, or to taste
• salt, to taste
• freshly ground black pepper, to taste
• 1 lb. fresh asparagus, woody ends snapped off and discarded, cut into 2 inch pieces
• dried parsley or freshly chopped, for garnish

Steps

1. Season chicken with salt, pepper and dried basil.
2. Heat olive oil over medium heat in a large non-stick skillet. Place chicken thighs in hot skillet; cook 7 - 8 minutes, or until browned. Turn chicken over; cook 8 minutes, or until chicken is fully cooked. Remove from skillet; set aside.
3. Combine evaporated milk, flour, garlic paste, basil, salt and pepper in a mixing bowl; whisk until well combined.Add this sauce to the hot skillet; bring to a boil. Stir in asparagus; place chicken back in the skillet; lower heat to a simmer. Cover; cook 4 minutes, or until asparagus is tender and chicken is heated through. Remove from heat.