Chicken With Carrots and Asparagus

Recipe by threeovens
READY IN: 40mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
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