Wednesday, August 3, 2011

July 31: Simple and Delicious Chicken with Potatoes and Asparagus

3 tablespoons extra-virgin olive oil
4 6- to 8- ounce boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped
   Salt and freshly ground black pepper
2 tablespoons unsalted butter
6 medium red bliss potatoes, cut in half and then thinly sliced
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
1 1/2 cups chicken stock or broth
1 pound thin asparagus, trimmed and cut into 2-inch pieces
1/4 cup fresh flat-leaf parsley leaves, chopped

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken liberally with half of the thyme and salt and pepper, then add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken to a plate and cover it with foil to keep it warm.

Return the skillet to the burner over medium-high heat; add the remaining tablespoon of EVOO and the 2 tablespoons of butter. Add the sliced potatoes, the remaining half of the thyme, salt, and pepper and cook until lightly browned, about 5 minutes.

Add the sliced onions and continue to cook for 3 minutes, stirring occasionally.

Add the wine, mustard, and chicken stock and bring up to a bubble, then add the asparagus and continue to cook for 4 to 5 minutes, until the asparagus and potatoes are both tender. Add the parsley and stir to combine.

Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.


This meal was pretty good. The chicken got too crusty on the outside to eat, but it was still good on the inside. Everything else was very tasty.

I took this recipe from November 23 to switch with the last pumpkin polenta recipe. RR says, "French and fantastique, this will become a real favorite.

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