White Wine Chicken and Asparagus
Ingredients:
- 1.5 lb Asparagus trimmed
- 4 tbsp Olive Oil
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- .5 tsp Paprika
- .5 tsp Garlic Powder
- 4 Bone-In Chicken Breasts
- 1 Shallots medium
- .5 c White Wine
- 2 tsp Fresh Thyme chopped
- 1 c Chicken Broth
- 1 tsp Lemon Juice
- 2 tbsp Butter
Instructions:
- Preheat over to 400 degrees.
- Toss trimmed asparagus with 1 tbsp of olive oil, .5 tsp sea salt, and .25 tsp ground black pepper on a baking sheet. Roast until lightly charred and tender, about 15 -20 minutes.
- Stir remaining sea salt and ground black pepper with paprika and garlic powder. Rub chicken with 1 tbsp of the olive oil and spice rub.
- Heat remaining 2 tbsp olive oil in a large oven proof pan over medium-high heat. Brown chicken on one side for 4 minutes and turn over then finish in oven until cooked to 165 degrees, about 8-10 minutes. Transfer to a platter and cover with foil.
- Using about 1.5 to 2 tbsp of the pan drippings, add the diced shallots and cook over medium heat until softened. Increase heat to high and stir in wine and chopped thyme. Boil until liquid reduced by half. Add chicken broth and boil until reduced by half again, about 8-10 minutes. Stir in lemon juice and remove from heat and stir in butter. Pour sauce over chicken and asparagus to serve.
Nutrition
Calories: 555kcal | Carbohydrates: 9g | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 967mg | Potassium: 830mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1775IU | Vitamin C: 15.3mg | Calcium: 67mg | Iron: 5.5mg
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