Quick Chicken Sauté with Asparagus, Cherry Tomatoes & Lemon Pan Sauce

Quick Chicken Sauté with Asparagus, Cherry Tomatoes & Lemon Pan Sauce
Photo by Scott Phillips

Ingredients

  • 8 cherry tomatoes, halved
  • 6 Tbs. water or homemade or low-salt canned chicken broth
  • 2 Tbs. unsalted butter, cut into pieces
  • 2 Tbs. plus 2 tsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 3 large cloves garlic, thinly sliced
  • 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into ¾-inch chunks
  • + 3 more ingredients
    • 6 medium asparagus spears, ends trimmed, spears split down the middle and cut into 2-inch pieces (or 8 skinny spears cut into 2-inch pieces)
    • 3 Tbs. fresh lemon juice
    • 1 Tbs. minced fresh basil

Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the tomatoes and asparagus and cook, stirring occasionally, until the tomatoes have softened and the asparagus is golden brown around the edges, 2 to 3 min. Transfer to a medium bowl. ...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network