Thursday, April 30, 2009

Roasted Chicken with Asparagus Pan Sauce

4 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 bunch asparagus, blanched and bias cut ½ long pieces
¼ cup sun-dried tomatoes, drained and jullienne
2 shallots, minced
1 clove garlic, minced
½ cup Pinot Grigio (or chicken stock)
4 tablespoons butter
salt and pepper

Preheat the oven to 400° F.
Preheat a large frypan over medium high heat. Season the chicken with salt and pepper. Add the canola oil, when it starts to lightly smoke add the chicken breasts and sear on one side about 3 to 5 minutes. Flip over and place the whole pan in the oven. Cook for another 13 to 15 minutes or until the chicken breasts reach an internal temperature of 165° F.
When finished remove and set aside while you make the pan sauce. Place the pan back on medium heat and add the shallots and garlic. Move quickly so as not to burn them (this should take only 30 to 45 seconds). Add the asparagus and sun dried tomatoes and saute an additional minute. Off of the heat (or you may have the fire department over for dinner too...)hmmm not a bad thought? Ok onward.. sorry... add the wine to deglaze then place back on the heat making sure to scrape up any of the brown bits that have formed on the bottom of the pan. Bring just to a boil, then reduce the heat to medium-low; add the butter and whisk to emulsify. Make sure not to boil the sauce, or it will break.
Serve. Makes 4 servings.

1 comment:

Alisa@Foodista said...

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