Creamy Chicken and Asparagus on Toast

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°; preheat a big skillet over med-high heat with 2 tablespoons olive oil.
  • Add in onion, thyme, and garlic; season with salt and pepper; cook, stirring frequently for 5-8 minutes until nice and brown.
  • Remove onions from the pan; add in the remaining olive oil and 1 tablespoon butter.
  • Add in the chicken; season with salt and pepper; cook until lightly browned 3-4 minutes on each side.
  • While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through.
  • Dig out some of the insides of the bread and discard.
  • Push the bread open and flatten out to keep it open.
  • In a small bowl, combine the remaining 5 tablespoons butter, a little salt and pepper, and 3 tablespoons parsley; evenly spread mixture on the inside of the bread.
  • Cut the buttered loaf into 4 portions, arrange on a cookie sheet; transfer to oven and bake about 5 minutes until golden brown.
  • Remove toasted bread from oven, set aside on the cookie sheet, and switch the broiler on.
  • Add the browned onions back to the skillet with the chicken; dust with the flour and continue to cook for 1 minute.
  • Whisk in the white wine, stock, and half-and-half; bring to a simmer.
  • Add in the asparagus and continue to cook 2-3 minutes, or until the asparagus are tender and the sauce is thick.
  • In a small bowl, combine the grated cheese with the bread crumbs; toss to coat the cheese evenly with the breadcrumbs.
  • Stir the remaining parsley and chopped ham into the chicken and sauce.
  • Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread.
  • Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.
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