Thursday, August 24, 2017


6clovesgarlic   finely chopped
14cupdry white wine   (like pinot grigio)
14cuplow-sodium organic chicken broth  
1Tbsp.fresh lemon juice  
1tsp.finely grated lemon peel lemon zest  
1tsp.finely chopped fresh thyme (or ½  
4(4-oz. each) raw chicken breasts  
Sea salt  
ground black pepper to taste;  
optional , divided use  
optional , divided use  
4slices mediumlemon  
2lbs.asparagus   approx. 40 medium stalks
4tsp.unsalted organic grass-fed  
butter   cold

Preheat oven to 400º F.

Combine garlic, wine, broth, lemon juice, lemon peel, and thyme in an 8 x 8-inch pan; mix well. Set aside.

Season both sides of chicken with a pinch of salt and a pinch of pepper, if desired.
Place chicken on top of garlic mixture. Top each chicken breast with 1
slice lemon.

Bake for 20 to 25 minutes, or until chicken is no longer pink in
the middle.

10 minutes before chicken is done baking, lightly coat asparagus with
spray. Season with a pinch of salt and a pinch of pepper, if desired.

Heat large skillet over medium-high heat. Add asparagus; cook, turning
occasionally, for 5 to 7 minutes, or until tender-crisp and lightly charred.

Remove chicken from oven, discard lemon slices. Place chicken and
asparagus on a serving platter. Cover with foil; set aside while you finish
the sauce.

Pour pan juices into small skillet. Bring to a boil over medium-high heat;
cook, stirring occasionally, for 4 to 6 minutes, or until juices reduce
by half.

Reduce heat to low. Bring juices to just below a gentle boil. Add butter,
tsp. at a time; cook, whisking constantly, for 2 to 3 minutes, or until all
butter is melted and emulsified into a creamy sauce. Remove from heat.
Pour sauce over chicken and asparagus.

Place 1 chicken breast and 10 stalks asparagus onto each of four plates,
and enjoy!

• To trim ends of asparagus, hold one stalk of asparagus by each end and
flex until it snaps. Cut remaining stalks to length of broken stalk.
• If your emulsion breaks while making your sauce, simply whisk in a
splash of water to re-emulsify.
• If sauce looks thin and watery after all butter is melted, turn heat to
medium and reduce until creamy.
• Refrigerate leftovers in an airtight container for up to 4 to 5 days.

1green 1 red 1tsp

NUTRITIONAL INFORMATION (per serving): Calories: 229 Total Fat: 7 g Saturated Fat: 3 g Cholesterol: 93 mg Sodium: 145 mg Carbohydrates: 9 g Fiber: 4 g Sugars: 3 g Protein: 30 g

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