I love chicken.. I also love vegetables, steak, lamb.. I like everything! However, chicken.. I can eat often and not get sick of. I am somehow always in the mood for it. Baked, fried, seared, grilled.. It’s just amazing! If you make it correctly.. nothing worse than dry chicken, yuck.
If you do over cook your chicken, you should shred or cube it and mix it up into a chicken salad.. help to rejuvenate it with some moisture! (but thats another day, another blog post 😉 )
Today I made a dish that is pretty high up on my list of favorites! It’s simple and delicious.. doesn’t take much work and the pan sauce technique i’ll be using is a great thing to know! You can apply it to many many other dishes..
2 tablespoons of olive oil
6 garlic cloves, smashed
3 large chicken breasts, butterflied*
15 spears of asparagus (5 for each)
9 slices of tomato (3 for each)
1 cup of shredded mozzarella (1/3 cup for each)
3/4 cup of white wine (I use chardonnay)
1 tablespoon of flour
1 cup of chicken broth, reduced sodium
1 teaspoon of smoked paprika
1/2 teaspoon of pepper
1 tablespoon of cold butter
Pre heat your oven to 350 degrees.
1. In a large skillet, heat your oil over medium high heat. Add in your butterflied chicken and garlic cloves. Brown chicken on each side for about 6 minutes on each side. (*to butterfly, simply slice the chicken breast almost completely in half, pictured below. This technique will create the look of a butterfly.. it helps the chicken cook more quickly because you are allowing the inside to be cooked as well as the outside.)
2. Place the chicken on your prepared baking sheet, don’t get rid of that skillet or garlic though, we need it for the pan sauce! Layer on the tomato, mozzarella and asparagus. Drizzle a little olive oil over the asparagus, and place into the oven. Cook for 15 minutes.
3. While your chicken is in the oven, lets make the pan sauce! Add the wine to your skillet and with a whisk, stir to release all the amazing browning off the bottom of the pan. Bits of flavor the chicken left behind, we want to utilize that for our sauce! Once the wine has reduces by 1/3.. Add in the chicken broth and flour and continue to whisk. The garlic will be adding flavor to the sauce as it thickens from the flour. Add in your smoked paprika, pepper, and cold butter. Continue to whisk until the butter melts. (the cold butter melting in helps to make your sauce smooth and shiny!)
4. Remove your chicken from the oven, serve with the pan sauce.
Garnish with some fresh chopped parsley if you desire 🙂