I moved into a new apartment this week; this marks the first time I am living on my own, cooking for myself, taking care of myself. There’s something exciting about trying new things, something exciting, yet terrifying.
I am terrible at meal planning; granted, I’ve only done it one time so far, but I ended up going to the store and just picking up things that caught my eye. When it was time to prepare dinner last night, I had chicken, asparagus, and miscellaneous other items. So, I used what I had, and this delicious pan-roasted creamed chicken and asparagus came out.
- olive oil
- lemon juice
In a large pan, saute onion and garlic in olive oil. How much onion and garlic is totally up to you.
Salt and pepper both sides of the chicken. Before placing in the pan with the onion and garlic, melt 2 tbsps of butter. This helps flavor the chicken while keeping it moist. Make sure to cook both sides of the chicken.
Add the asparagus to the pan, pouring milk on top of the asparagus and around the chicken. Sprinkle oregano, parsley, paprika, and more salt and pepper over the asparagus.
After the chicken is cooked thoroughly and the asparagus is cooked the way you like it, take off the heat, sprinkling parmesan cheese over the top, and finishing with a splash of lemon juice.
That’s it; the whole thing in total took me about 20 minutes to make between prep and cook time. It’s quick and easy, and I’m curious to see what you guys think.