Garlic Butter Chicken and Asparagus

Name: Garlic Butter Chicken and Asparagus
Cook time: 16 min
Yield: 4 servings
Ingredients: 5 g fine salt divided; 1 g black pepper divided; 10 ml olive oil divided; 14 g unsalted butter divided; 680 g boneless skinless chicken breasts trimmed and pounded to an even 1.5 cm thickness; 5 ml olive oil divided; 14 g unsalted butter divided; 450 g asparagus trimmed; 2 g fine salt divided; 1 g black pepper divided; 4 cloves garlic cloves minced; 60 ml chicken stock low-sodium; 14 g unsalted butter divided; 1 piece lemon zested if desired, then juiced; 8 g fresh parsley chopped

A 30-minute chicken main built around quick-seared cutlets, asparagus cooked in the same skillet, and a simple garlic-butter pan sauce. The chicken stays juicy by being pounded to an even thickness, and the asparagus is cooked until crisp-tender so it keeps some bite.

By Julienne

Cook time: 16 minutes

Servings: 4

Ingredients

5 g fine salt divided
1 g black pepper divided
10 ml olive oil divided
14 g unsalted butter divided
680 g boneless skinless chicken breasts trimmed and pounded to an even 1.5 cm thickness
5 ml olive oil divided
14 g unsalted butter divided
450 g asparagus trimmed
2 g fine salt divided
1 g black pepper divided
4 cloves garlic cloves minced
60 ml chicken stock low-sodium
14 g unsalted butter divided
1 piece lemon zested if desired, then juiced
8 g fresh parsley chopped

Instructions

Pat the chicken dry. Season both sides with 5 g of the salt and 1 g of the black pepper. Heat a large skillet over medium-high heat, then add 10 ml of the olive oil and 14 g of the butter. The butter is foaming and the skillet is hot but not smoking.
Add the chicken in a single layer and cook until deeply golden on the first side, 4 to 5 minutes. Turn and cook the second side until the chicken reaches 74 C and is just cooked through, about 3 to 5 minutes more depending on thickness. Transfer to a plate. The chicken is browned on both sides and reads 74 C at the thickest part.
Reduce the heat to medium. Add the remaining 5 ml olive oil, 14 g butter, and the asparagus. Season with the remaining 2 g salt and the remaining 1 g black pepper. Cook, stirring and turning occasionally, until the asparagus is bright green and crisp-tender, 4 to 5 minutes. The asparagus is tender but still has a slight snap.
Add the garlic and cook for 30 seconds, just until fragrant. Pour in the chicken stock and stir, scraping up the browned bits from the pan, then add the remaining 14 g butter and the lemon juice. Simmer 1 to 2 minutes until lightly glossy. The pan sauce looks emulsified and lightly coats the asparagus and skillet bottom.
Return the chicken and any juices to the skillet, spoon the sauce over the top, and heat for 30 to 60 seconds. Finish with parsley if using, then serve immediately. The chicken is hot and coated with the garlic-butter sauce; the parsley is just wilted by the heat.