Creamy Dill Chicken and Asparagus
Servings: 4 people
Ingredients
- 8-10 stalks asparagus chopped into bite sized pieces
- 2 chicken breasts sliced into strips
- 3 tsp fresh dill chopped
- 1 tbsp oil
- 1 cup bone broth or chicken broth
- 2 tbsp heavy cream
- 1 tbsp butter
- 1 tsp salt
- ½ tsp pepper
- ¾ cup plain greek yogurt
Instructions
- Season chicken strips with salt and pepper.
- Heat a pan over medium heat. Add the oil and then the chicken. Cook for 2-3 minutes per side or until almost cooked through.
- Remove the chicken from the pan and set to the side. Add in the asparagus to that pan (If you need more oil, add another tsp).
- Add the chicken broth and sautee the asparagus, cooking the broth until it reduces down by about half, about 10 minutes.
- Add in the cream and the butter and stir together. Top with the dill and stir in the greek yogurt.
- Add back in the chicken, stir everything together and bring the chicken back up to temperature.
- Taste to see if salt is needed
- Serve over rice, pasta, mashed or roasted potatoes!