Chicken and Asparagus in Champagne Sauce

2 tablespoons olive oil, divided
1 pound asparagus, cut into 2 to 3 inch pieces

4 thin boneless, skinless chicken breast halves

salt and pepper to taste

2 tablespoons butter

2 large shallots, chopped

1 large tomato, chopped

1/2 teaspoon salt

1/4 teaspoon dried thyme

1-1/2 cups champagne or proseco

1/2 cup half and half or light cream

Heat 1 tablespoon of olive oil in a large skillet and cook asparagus over medium high heat 3 minutes or until tender-crisp; remove. Add another tablespoon of olive oil and add chicken to skillet. Season with salt and pepper and cook over medium high heat for about 6 minutes, turning once, until golden brown; remove.dd butter to skillet and allow to melt. Add shallot and cook 2 minutes stirring frequently. Add tomato and cook 3 minutes until tomatoes start to break down. Add champagne and bring to a boil.

Return chicken to skillet and simmer for 5 minutes until chicken is no longer pink inside. Return asparagus to skillet, stir in half and half and cook just until heated through.

Serve over rice or pasta, and pour a glass of champagne!

If you don't have champagne or proseco, go ahead and use white wine instead. And you can use a small onion and 2 garlic cloves if you don't have a shallot on hand. If you would like the sauce to be a bit richer, stir in 2 tablespoons of unsalted butter with the half and half to finish the sauce.

 Recipe By Lauren Dellabella
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