~ Slice chicken breasts into bite-sized chunks and season the Chicken seasoning. Set aside while you prepare the asparagus.

~ Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, remove and set aside. You can skip this step if you have skinny asparagus. Drain and set aside.

~ Heat half butter and oil in a large 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. Internal temperature of Cooked Chicken should reach 165°F.

~ In the same skillet over medium-high, add minced garlic then deglaze with chicken broth. Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, parsley. Stir to combine.

~ Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, and lemon slices and serve with desired Sides.

Enjoy!