Recipe Archive

Roasted Chicken with Asparagus Pan Sauce

Serving size:	Serves 4
Prep time:	15 minutes
Cook time:	18 to 20 minutes
Difficulty:
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Nugget Signature Recipe

Ingredients

• 4 Fresh to Market boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• 1 bunch asparagus, blanched and bias cut ½ long pieces
• ¼ cup sun-dried tomatoes, drained and jullienne
• 2 shallots, minced
• 1 clove garlic, minced
• ¼ cup Estancia Pinot Grigio
• ¾ cup vegetable stock
• 1 tablespoon cornstarch slurry
• salt and pepper

Preparation

Preheat the oven to 400° F.

Preheat a large frypan over medium high heat.  Season the chicken with salt and pepper.  Add the canola oil, when it starts to lightly smoke add the chicken breasts and sear on one side about 3 to 5 minutes.  Flip over and place the whole pan in the oven.  Cook for another 13 to 15 minutes or until the chicken breasts reach an internal temperature of 165° F.

When finished remove and set aside while you construct the pan sauce.    Place the pan back on medium heat and add the shallots and garlic.  Move quickly so as not to burn them (this should take only 30 to 45 seconds).  Add the asparagus and sun dried tomatoes and saute an additional minute.  Off of the heat add the wine and vegetable stock to deglaze then place back on the heat making sure to scrape up any of the brown bits that have formed on the bottom of the pan.  Bring just to a boil, then reduce the heat to medium-low; add the cornstarch slurry and stir in.  Make sure not to boil the sauce, or it will break. 

Serve the chicken with a healthy portion of the sauce and a glass of the Pinot Grigio. 

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