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Season chicken chunks with salt, pepper, and onion powder, set aside.
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Blanched the prepared asparagus into a bowl with boiling water for 2 minutes, after that in ice water. Drain and set aside.
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Place a large cast-iron skillet over medium heat and add half of the butter and oil. Once the butter is melted and foamy, add the chicken bites and cook until golden brown.
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Lower the temperature to low and add minced garlic and Italian seasoning, stir and cook for 30 seconds to 1 minute. Remove the chicken bites from the skillet and set aside on a plate. if your pan is not large enough, work in batches.
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Deglaze the pan with chicken broth over medium-high heat. Bring it to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley, and the blanched asparagus, cook and toss for 2 minutes.
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Add back the chicken bites and stir for another minute to reheat.
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Garnish with parsley and lemon slices and serve.