Creamy Garlic Basil Chicken with Asparagus
Recipes Chicken Main Dish Meal ideas Quick and Easy
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
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Season chicken with salt, pepper and dried basil.
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.
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.
Garnish with parsley. Serve.
4 servings.