Make dinner delicious with garlic butter chicken bites and lemon asparagus.

By JULIE BRINKLEY

If it’s presentation you enjoy giving your family for dinner, this recipe for garlic butter chicken bites and lemon asparagus will allow you to give them a pretty (and yummy) meal.

HERE’S WHAT YOU NEED

36 oz boneless, skinless chicken breast, cut into bite-sized chunks

6 cups asparagus, rinsed and trimmed

1 1/2 tbsp butter, softened

1 tsp olive oil

2 tsp minced garlic

1/2 teaspoon Italian seasoning

1 tbsp hot sauce

1/2 cup low sodium chicken broth

4 tsp lemon juice

1 tbsp minced parsley

1/4 tsp crushed red chili flakes

Lemon slices for garnish

FOR CHICKEN SEASONING

1/4 tsp salt

1/2 tsp fresh cracked black pepper

1 tsp onion powder

HOW TO MAKE IT

Slice chicken breasts into bite-sized chunks and season with salt, pepper and onion powder.

Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking asparagus. This way, asparagus will cook faster and evenly in the skillet.

(You can skip this step if you have skinny asparagus.)

Drain and set aside.

Heat half butter and olive oil in large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown.

Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant.

Remove the chicken bites from the skillet and set aside to a plate.

In the same skillet over medium-high, add minced garlic then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume.

Add remaining butter, lemon juice, hot sauce and parsley; give a quick stir to combine.

Add asparagus and toss for 2 minutes to cook.

Add chicken bites back to the pan and stir for another minute to reheat.

Garnish with more parsley, crushed chili pepper and lemon slices and serve your garlic butter chicken bites and asparagus immediately.

Enjoy!

Makes 4 servings.