Chicken With Carrots and Asparagus

Chicken breast sauteed in butter and olive oil served in a creamy wine sauce with asparagus and carrots - simply elegant.

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  cups water
•  salt
• 8  fresh asparagus spears, trimmed and tough base discarded
• 1  carrot, cut in julienne strips
• 2  boneless skinless chicken breasts, cut in half (about 1 1/2 pounds)
•  fresh ground black pepper
• 2  tablespoons flour
• 2  tablespoons butter, divided
• 1  tablespoon olive oil
• 1  tablespoon shallot, minced
• 1⁄2 cup dry white wine
• 1  tablespoon tomato paste
• 1⁄4 cup chicken broth
• 2  tablespoons heavy cream

Directions

1. Bring 4 cups of salted water to a boil. Drop in asparagus and carrots and cook about 4 minutes until crisp tender. Do not overcook. Drain and set aside.
2. Season the chicken with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat. Place chicken in skillet and cook about 4 minutes on each side until golden brown. Cover and cook an additional 4 to 5 minutes until done. Remove chicken to a warm serving platter.
3. Add shallot to skillet, stir and cook briefly. Add wine and cook until reduce by half. Add tomato paste, chicken broth, and cream, stirring to combine.
4. Heat 1 tablespoon butter in another skillet and add asparagus and carrots to combine and coat with butter. Arrange around chicken on serving platter. Pour wine sauce over chicken and serve.