2 tablespoons olive oil, divided
1 pound asparagus, cut into 2 to 3 inch pieces
4 thin boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons butter
2 large shallots, chopped
1 large tomato, chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1-1/2 cups champagne or proseco
1/2 cup half and half or light cream
Heat 1 tablespoon of olive oil in a large skillet and cook asparagus over medium high heat 3 minutes or until tender-crisp; remove. Add another tablespoon of olive oil and add chicken to skillet. Season with salt and pepper and cook over medium high heat for about 6 minutes, turning once, until golden brown; remove.
Add butter to skillet and allow to melt. Add shallot and cook 2 minutes stirring frequently. Add tomato and cook 3 minutes until tomatoes start to break down. Add champagne and bring to a boil.
Return chicken to skillet and simmer for 5 minutes until chicken is no longer pink inside. Return asparagus to skillet, stir in half and half and cook just until heated through.
Serve over rice or pasta, and pour a glass of champagne!
If you don't have champagne or proseco, go ahead and use white wine instead. And you can use a small onion and 2 garlic cloves if you don't have a shallot on hand. If you would like the sauce to be a bit richer, stir in 2 tablespoons of unsalted butter with the half and half to finish the sauce.
|Here's Ben, styling his own plate!|
|Note the lack of asparagus...|
Since I'm often trying to please meat and non meat-eaters, I try to come up with simple ideas to make everyone happy (especially me!) For the veggie lovers...