Monday, October 15, 2012
Chicken and Asparagus with Lemon-Thyme Cream Sauce
-Chicken broth or white wine
-Half and half
-Asparagus (I use one whole bundle from the store)
-Garlic Salt, Dried Thyme, Salt and Pepper
Season chicken breasts with salt and pepper, brown on both sides in pan with olive oil, remove and set aside (med-high heat). In same pan, add rinsed and trimmed asparagus. Season with a little garlic salt, dried thyme, salt and pepper. (If more oil is needed add a bit). Cook for about 5-7 minutes, turn often. Remove and set aside (I put on a plate in oven at 200 degrees to keep warm).
To pan, add a little white wine (I prefer wine)or chicken broth. You need enough to cover the bottom of the pan to pick up the brown bits. Scrape the bottom of pan and let it reduce a bit. Add fresh lemon juice (I use a whole one for 4 small chicken breasts), stir. Add a little half and half and some thyme, and stir well. It will try to separate because of the lemon juice/cream mixture. I use a whisk. After it’s combined, add chicken back in, cover, lower heat and continue to cook until chicken is done. Turn off heat, add a pat of butter and stir.
Remove asparagus, put chicken on top and pour sauce over.