Chicken Breasts with Asparagus Recipe
Summary
Cooking Time25 MinDifficulty LevelEasy
Ingredients
| Olive oil | 2 Teaspoon | |
| Butter | 1 Teaspoon | |
| Boneless chicken breasts | 1 1/2 Pound | |
| Shallots | 2 Tablespoon, chopped | |
| Asparagus | 1/2 Pound, blanched | |
| Bay Leaf | 1 | |
| Thyme Sprig | 1 | |
| Parsley sprigs | 1 | |
| Dry white wine | 1 Cup (16 tbs), skimmed | |
| Melted butter | 2 Teaspoon | |
| All purpose flour | 2 Teaspoon | |
| 1 tomato, seeded and diced | ||
| Chopped | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 350°F (180°C).
In a large, ovenproof skillet, heat the oil and butter.
Cook the chicken breasts over medium heat, for 2 to 3 minutes on each side.
Season and finish cooking in the oven for 10 to 12 minutes, depending on the size of the breasts.
Remove the chicken breasts and keep warm.
In a frying pan, combine the shallots, half of the asparagus and the spices; cook for approximately 1 minute.
Add the white wine and chicken stock.
Let reduce by half and thicken the sauce with a mixture of butter and flour; puree in a food processor.
Line each plate with sauce, the remaining asparagus, diced tomatoes and chives; slice the chicken breast and place on top.
In a large, ovenproof skillet, heat the oil and butter.
Cook the chicken breasts over medium heat, for 2 to 3 minutes on each side.
Season and finish cooking in the oven for 10 to 12 minutes, depending on the size of the breasts.
Remove the chicken breasts and keep warm.
In a frying pan, combine the shallots, half of the asparagus and the spices; cook for approximately 1 minute.
Add the white wine and chicken stock.
Let reduce by half and thicken the sauce with a mixture of butter and flour; puree in a food processor.
Line each plate with sauce, the remaining asparagus, diced tomatoes and chives; slice the chicken breast and place on top.
Chef
