Categories: Meals

Ingredients

• 4 chicken breast
• 1 tbsp olive oil
• 1 bunch asparagus
• 1/4 tsp salt and pepper
• Creamy Marsala Sauce:
• 1/2 cup water
• 1/4 cup marsala
• 1 1/2 tsp Dijon
• 1/4 cup cream
• 1 tbsp lemon juice
• White Bean Puree:
• 15 oz cannellini beans, drained
• 1/3 cup vegetable stock
• 1/2 tbsp olive oil
• 1 garlic clove, minced
• Garnishes:
• Lemon wedges
• Finely chopped parsley

Directions

1. Place white bean puree ingredients in a saucepan over high heat. Simmer for 2 minutes, then puree with an immersion blender.

2. Season chicken with salt and pepper. Heat olive oil in pan over high heat and cook chicken 2 minutes on each side until golden. Remove chicken onto plate, cover and set aside.

3. Return pan to stove, add water, marsala and mustard and simmer for 1-2 minutes until it reduces by half, stirring occasionally.

4. Add cream and simmer for 30 seconds, then add lemon juice and simmer until thickened, about 1 minute. Season to taste.

5. Rinse asparagus in water, shake off excess water, wrap in cling wrap and microwave for 1 minute. Unwrap immediately.

6. Place white bean puree on plate, top with chicken and sauce, place asparagus on side. Scatter with parsley and place lemon wedges on the side.

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