Creamy Garlic-Basil Chicken with Asparagus

By tammy1365

Ingredients

• FOR THE CHICKEN
• 2 tablespoons olive oil
• 8 skinless, boneless chicken thighs
• salt and fresh ground pepper, to taste
• 1/2 tablespoon Gourmet Garden Lightly Dried Basil
• FOR THE CREAM SAUCE
• 1 (12 ounces) can evaporated milk
• 1.5 tablespoons all-purpose flour
• 1 tablespoon Gourmet Garden Stir-In Garlic Paste, or to taste
• 1 tablespoon Gourmet Garden Lightly Dried Basil, or to taste
• salt and fresh ground pepper, to taste
• 1-pound fresh asparagus, cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
• Gourmet Garden Lightly Dried Parsley, for garnish
• Read more at http://diethood.com/creamy-garlic-basil-chicken-asparagus/#XkwCO0wimgYZe9uy.99

Preparation

Step 1

Heat olive oil over medium heat in a large nonstick skillet.
Season the chicken with the salt, pepper, and dried basil.
Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned.
Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside.
Combine evaporated milk, flour, garlic paste, dried basil, salt and pepper in a mixing bowl; whisk until well combined.
Add the prepared sauce to the hot skillet and bring to a boil.
Stir in prepared asparagus, place the chicken back in the pan, and lower heat to a simmer.
Cover and cook for 4 minutes, or until asparagus is tender and chicken is heated through.
Remove from heat.
Garnish with parsley and serve.