Chicken With Carrots And Asparagus

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

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 wine
• 1 tablespoon tomato paste
• 1/4 cup chicken broth
• 2 tablespoons heavy cream

Recipe

• 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.