Ingredients

• 6-8 chicken thighs
• 1/2 teaspoon white pepper
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons olive oil
For the SAUCE
• 12 ounces of heavy cream
• 2 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 1 teaspoon olive oil
• 5 cloves of garlic, minced
• 1 tablespoon of dried chives
• 1/2 tablespoon fresh parsley
• 1/2 cup of freshly grated parmesan cheese
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound of fresh asparagus , cut the ends off and cut them into 3 inch strips

Instructions

1. In a large non stick skillet , heat the oil on medium
2. Take your chicken thighs and season them with all the ingredients that are not 'sauce' ingredients
3. Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside while you make the sauce.
4. In a large mixing bowl, combine all sauce ingredients EXCEPT GARLIC & 1 teaspoon olive oil & mix until well combined.
5. In the same skillet you used for the chicken, dd in the 1 teaspoon olive oil and the minced garlic and cook about 1-2 minutes on medium, then pour the sauce mixture in with the garlic & bring to a boil for about 3 minutes or so, mixing constantly.
6. reduce heat and add in the asparagus and the chicken, simmer until asparagus is tender, about 5-7 min on LOW covered.
7. ENJOY!