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.
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.