Main Course - Chicken and Asparagus with White Wine Sauce
by Matt Musselman
||A simple and easy, yet elegant dinner. This one kind of came together by accident one day, but immediately got added to my permanent repertoire.
As with most of my recipes, the measurements are estimated, so feel free to adjust to your personal taste.
- 1/2 lb. chicken breast tenders
- 12 - 16 fresh asparagus spears
- 3 Tbsp olive oil
- 2 Tbsp butter
- 2 tsp chopped garlic
- 1/2 tsp rosemary
- 1/4 tsp white pepper
- 1/4 cup white wine
- 1/4 tsp salt
- 1/2 tsp corn starch
- 1/2 cup white wine [marinade]
- 1 tsp balsamic vinegar [marinade]
- 1 tsp garlic powder [marinade]
- 1 tsp sea salt (or table salt) [marinade]
- 1/2 tsp white pepper [marinade]
||Marinate the chicken breast tenders in the wine, vinegar, garlic powder, sea salt, and pepper (marked "marinade" above so as not to be confused with sauce ingredients).
Meanwhile, heat the olive oil, butter, and minced garlic in a large saute pan over medium heat. Saute the asparagus spears for 4 or 5 minutes until they start to soften. Remove the asparagus spears from the oil, and divide them onto the dinner plates.
Saute the chicken in the remaining oil and butter until cooked through. When nearly done, add the rosemary and white pepper. Remove the chicken, and set on the plates next to the asparagus.
Lower heat, and add the 1/4 cup white wine and 1/4 tsp salt to the remaining oil mixture to deglaze the pan. Stir rapidly. Add the corn starch (either directly if you have a shaker, or mixed with a small amount of water) and stir briskly to create a thin glaze. Do not overcook.
Pour sauce over the chicken and asparagus, and serve.
|Time to Make