It’s mighty cold in Connecticut, and the temporary art that is etched on my frosted windows amazes me. Right now I’m looking at a tidal wave, a butterfly and a very frozen outline of the state of Texas.

Made and gorged on a delicious chicken and asparagus dish created by a family member. It’s so easy and so so tasty.

Cut chicken breasts into large bite size pieces if that makes any sense. Clean asparagus and slice on diagonal in approx. 3 inch pieces. Slice 6-8 garlic cloves paper thin. Press two cloves in garlic press. Open can of chicken stock, get some olive oil and a big hot pan and you’re ready.

Oil in bottom of pan…very little, then drop in chicken pieces and brown to a deep golden color. Then add scant amount of stock to deglaze pan and dump in garlic. Let garlic cook till it’s very soft and stock has reduced. Then drop in asparagus pieces and add more stock. Little amounts by little amounts.

Salt chicken and asparagus once in the pan.

Mix chicken stock and corn starch to make a slurry…dump on top and stir.

You end up with a shiny glaze on your tender chicken pieces and still crispy asparagus pieces. The garlic loses all sharpness and becomes mushed into the dish.

I used 1.5 pounds boneless chicken breasts. Two bunches of asparagus and one can total of chicken stock.

Yummy. You can serve over rice or plain…I’m sure you could also add wine or bits of red pepper for color etc. but this was just perfect as is with no garlic after taste. The flavor seems way more complex than the ingredients but browning the chicken is very important to add color and flavor.

Enjoy!