Ingredients
6-8 chicken thighs
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons of olive oil
For SALSA
12 ounces of heavy cream
2 tablespoons of all-purpose flour
1/4 cup butter, melted
1 teaspoon of olive oil
5 cloves of garlic, minced
1 tablespoon of dried chives
1/2 tablespoon of fresh parsley
1/2 cup freshly grated Parmesan cheese
1 teaspoon black pepper
1/2 teaspoon of salt
1 pound of fresh asparagus, cut the ends off and cut into 3-inch strips.
Instructions
In a large non-stick frying pan, heat the oil over medium heat
Take your chicken thighs and season them with all ingredients other than ‘sauce’.
Place them one by one in the hot pan and cook them for about 15 minutes, or until they are golden brown on both sides, turning as needed, remove the chicken from the pan and set it aside while you make the sauce.
In a large bowl, combine all sauce ingredients EXCEPT GARLIC and a teaspoon of olive oil and mix until well combined.
In the same pan you used for the chicken, add a teaspoon of olive oil and the chopped garlic and cook for 1 to 2 minutes over medium heat, then pour in the sauce mixture with the garlic and let it boil for about 3 minutes or so, stirring constantly.
Reduce the heat and add the asparagus and chicken, and simmer until the asparagus are tender, about 5-7 min.
ENJOY!