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Chicken Breast or Thigh (boneless & skinless)
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5-6
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Salt And Pepper
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Asparagus (ends trimmed)
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250g
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Butter (divided)
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Z
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Minced Garlic
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5-6 cloves
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Dried Basil
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1/2 teaspoon
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Dried Oregano
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1/2 teaspoon
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Dried Thyme
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1/2 teaspoon
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Onion Powder
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1/2 teaspoon
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Paprika
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1/2
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Honey
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2 tablespoons
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Chicken Broth
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1/2 cup
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PREPARATION
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1.
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Season chicken with salt and pepper and paprika on both sides.
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2.
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Melt 2 tablespoons butter in a large pan over medium-high heat.
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3.
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Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
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4.
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Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes.
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5.
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Flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point).
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6.
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Add chicken broth and leave it to simmer for a couple of minutes.
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7.
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Add the honey.
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8.
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Add asparagus.
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9.
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Cook, rotating throughout, for 4-6 minutes until tender and chicken are completely cooked through.
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10.
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Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
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Chicken With Asparagus Stir-Fry
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