Creamy Garlic-Basil Chicken

This dish is pretty rich. If you use evaporated milk instead of the half-and-half, and eliminate the butter, that will tone it down.

But why do that? Enjoy! Enjoy! It’s uber-yummy.

Ingredients: Chicken 

• OLIVE OIL, 2 tablespoons
• CHICKEN THIGHS, 6-8
• SALT and PEPPER, to taste
• BASIL, minced, ½ tablespoon

Ingredients: Cream Sauce 

• HALF AND HALF CREAM, 1½ cups
• (Alternate) EVAPORATED MILK, 12-ounce can
• FLOUR, 1½ tablespoons
• GARLIC, minced, 1 tablespoon
• BUTTER, 2 tablespoons, diced
• BASIL, minced, 1 tablespoon
• SALT and PEPPER, to taste
• ASPARAGUS, 1-pound, 2-inch pieces
• PARSLEY, minced, for garnish

Directions 

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