Creamy Chicken and Asparagus
Chicken breasts and fresh asparagus in a lemony crème fraîche pan sauce that's rich enough to spoon over everything on the plate. All you need is one skillet and about 30 minutes of cooking time.
Equipment
Ingredients
- 4 medium boneless, skinless chicken breasts (about 1¾ pounds)
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 tablespoon (15 g) flour (all-purpose or gluten-free)
- 1 tablespoon (15 g) butter
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 shallot finely chopped or ¼ cup chopped yellow onion
- ¼ cup (60 ml) dry white wine
- ½ cup (120 ml) chicken broth
- ½ pound (225 g) fresh asparagus sliced into 2-inch pieces
- ½ cup (115 g) creme fraiche or heavy cream
- 2-3 sprigs fresh thyme or tarragon plus a teaspoon chopped herbs for serving
- Fresh lemon wedge
Instructions
- Preheat the oven to 425 (220 C) degrees.
- Season 4 medium boneless, skinless chicken breasts both sides with the salt and pepper. Sprinkle them with 1 tablespoon flour (all-purpose or gluten-free) and flip to coat both sides.
- Place a large ovenproof skillet or saute pan on the stovetop and turn the heat to medium-high. Add 1 tablespoon butter and 1 tablespoon extra virgin olive oil. When the butter is melted and starts to bubble, add the chicken breasts to the pan. Cook until one side is golden brown, about 5 minutes. Turn the chicken breasts and cook 1-2 minutes on the other side.
- Add 1 shallot finely chopped to the pan, stirring into the fat. Cook until softened, 1-2 minutes. Pour in ¼ cup dry white wine and let it bubble for 30 seconds. Add ½ cup chicken broth and bring to a simmer. Remove the pan from the heat.
- Scatter ½ pound fresh asparagus sliced into 2-inch pieces around the chicken breasts. Spoon ½ cup creme fraiche or heavy cream evenly around the chicken. If you're using cream instead, pour it over the chicken. Put 2-3 sprigs fresh thyme or tarragon on top.
- Bake the chicken 15 minutes, or until the pan juices are bubbling and the chicken is firm and cooked through. Remove the herb sprigs and add a squeeze of lemon juice over the chicken.
Video
Notes
- The cooked chicken, asparagus and sauce will keep refrigerated up to 5 days. The bright green color of the asparagus will fade, but it will still taste delicious.
- To warm it up for serving, cover and place in a preheated 350 oven until hot, about 10-15 minutes.
Nutrition
Calories: 243kcalCarbohydrates: 6gProtein: 27gFat: 11gSodium: 857mgFiber: 1gSugar: 2g
