Simple and Delicious Chicken With Potatoes and Asparagus

Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 3 tablespoons extra virgin olive oil
• 4 (6 -8 ounce) boneless skinless chicken breast halves
• 1 tablespoon fresh thyme leave, chopped
• salt
• fresh ground black pepper
• 2 tablespoons unsalted butter
• 6 medium red potatoes, cut in half and then thinly sliced
• 1 medium yellow onion, thinly sliced
• 1/2 cup dry white wine
• 1 tablespoon Dijon mustard
• 1 1/2 cups chicken broth
• 1 lb thin asparagus, trimmed and cut into 2 inch pieces
• 1/4 cup fresh flat-leaf parsley, chopped

Directions

1. Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.

2. Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.

3. Cook the chicken 5-6 minutes on each side until cooked through.

4. Remove the chicken to a plate and cover it with foil to keep it warm.

5. Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.

6. Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.

7. Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.

8. Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.

9. Add in the parsley and stir to combine.

10. Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

Email to a friend | Print this recipe | Back