I like to make this recipe with asparagus, but fresh green beans or broccoli would work, too.


Garlic Butter Chicken 


3 boneless, skinless chicken breasts

1 tablespoon olive oil 

3 cloves garlic, minced

½ cup chicken stock 

2 tablespoons butter

1 lemon, juiced

1 teaspoon red pepper flakes

1 bunch asparagus

salt and pepper, to taste


Cut chicken into bite sized pieces and season well with salt and pepper.  


Add olive oil to a large skillet and cook the chicken over medium heat until browned, about 5-7 minutes. Add the garlic to the pan and saute for about 1 minute. Remove chicken and garlic from the pan and set aside. 


Add the chicken stock to deglaze the pan.  Next add the butter, lemon juice, red pepper flakes, and then the asparagus.  Cook the asparagus for 2-3 minutes, or until it’s as tender as you like it. 


Add the chicken back to the pan and stir everything together.  Serve with mashed potatoes, rice, or cauliflower rice.