I should really cook with chicken more. I cook with it a fair amount but I just realized that not many of my recipes on this blog include chicken, which is weird because it’s one of the most popular foods around. It’s pretty versatile. You can do a lot with chicken. It’s also a healthy, lean protein, which I could definitely eat more of. Another plus is that Matt loves chicken. I’ve mentioned before that I could live off of vegetables and carbs so sometimes cooking with meat is a challenge for me. I’m always looking for recipes that incorporate meat in a way that both Matt and I will be happy with.
This turned out to be a really satisfying meal. I made up the recipe as I went along (as I often do) and the ingredients wound up complimenting each other nicely. I served this with my roasted vegetable couscous but this could easily be served over some angel hair pasta or some brown rice or even alongside some simple roasted potatoes. This meal definitely falls under the comfort food category in my book. Both cooking it and eating it turned out to be very relaxing. Tender chicken cooked in white wine, chicken broth and thyme with loads of fresh asparagus and baby portabellas, what could be more comforting than that?
4 chicken breasts
1 cup of flour
4 tbsp. of olive oil
1.5 cups of sliced asaparagus (bite sized pieces)
8 oz. sliced baby portabella mushrooms
4 cloves of garlic minced
1/2 red onion chopped
1 tbsp. of chopped fresh time
3/4 cup of white wine
3/4 cup of chicken stock
salt and pepper
chives for garnish (optional)
1. Slice the 4 chicken breasts in half. This makes them thinner and helps them to cook quicker. Sprinkle both sides of the chicken with salt and pepper.
2. Put 1 cup of flour in a shallow dish or plate and coat the chicken breasts in the flour. Shake off any excess flour.
3. In a dutch oven or pot, heat 2-3 tablespoons of olive oil over medium heat.
4. When the oil is hot, lay the chicken breasts flat in the oil. You will have to do this in batches depending on how large your pot is. I did 4 chicken breast halves at a time. Cook the chicken on one side for about 3-4 minutes or until golden brown and flip over and brown the other side (about 3 minutes).
5. Once all the chicken is cooked through and each piece has a nice golden crust, remove and set to the side.
6. Add another tablespoon of oil to the pan and add the sliced asparagus, mushrooms, minced garlic and chopped onion. Sprinkle with salt and pepper. Sautee for 3-4 minutes until they are cooked through. Add the chopped fresh thyme and sautee for another minute. Remove the veggies and set to the side.
7. Add 3/4 cup of white wine to the pot with all the chicken and veggie drippings. Stir or whisk the wine for about 5 minutes to get all those yummy brown bits off from the bottom.
8. Add the 3/4 cup of chicken broth/stock to the wine and cook for another 5 minutes.
9. Return the cooked chicken and the vegetables back to the pan with the wine and and chicken broth. Let all the ingredients cook together and warm through for a minute or two.
10. Remove from the heat and sprinkle 1-2 tablespoons of chopped fresh chives over the dish.