Ingredients:
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
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
Directions:
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.
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
www.mealsheelsandcocktails.blogspot.com
