Roasted Chicken with Asparagus Pan Sauce
|Prep time:||15 minutes|
|Cook time:||18 to 20 minutes|
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|Nugget Quick & Easy Recipe|
- 4 Fresh to Market boneless skinless chicken breasts
- 2 tablespoons Fresh to Market Extra Virgin Olive Oil
- 1 bunch asparagus, blanched and bias cut ½" long pieces
- ¼ cup sun-dried tomatoes, jullienne
- 2 shallots, minced
- 1 clove garlic, minced
- ¼ cup Pinot Grigio
- ¾ cup vegetable stock
- 1 tablespoon cornstarch slurry
- salt and pepper
Preheat the oven to 400° F.
Preheat a large frypan over medium high heat. Season the chicken with salt and pepper. Add the olive oil, and when it starts to lightly smoke add the chicken breasts and sear on one side (about 3 to 5 minutes). Flip chicken breasts 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 chicken and set aside while you build the pan sauce.
Place the pan back on medium heat and add the shallots and garlic. Sauté, moving the pan quickly so as to not burn them (this should take only 30 to 45 seconds). Add the asparagus and sun dried tomatoes and sauté 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.
Serve the chicken with a healthy portion of the sauce and a glass of the Pinot Grigio.