I love cooking with wine. Most of it makes it in the pan. Here’s another dish, great for entertaining or just dinner. This took me about 20 minutes to make and five seconds to eat. You can make a healthier version by grilling, but we’re talking spring in the Pacific Northwest people. It’s in the 40’s out there! For today, we are pan searing indoors.
Ingredients: 1 lb. boneless, skinless chicken breast, thawed. 2 cups white wine (I used pino grigio, but any white wine will work, even riesling). 4 tbsp butter. 1 tbsp olive oil. 1 bundle or about 1 lb. asparagus. About 1 tsp salt. About 1 tsp pepper.
Wash the asparagus, cut the bottom off. To know how much to cut off, take the end of the asparagus between your thumb and forefinger and bend until it breaks. Discard the bottoms and cut asparagus in half, place in a dish where you can soak it in 1/2 cup of wine.
Cut up chicken in strips. Size and shape is up to you. The smaller the pieces, the quicker it cooks. Set heat to medium high. Place chicken and 1 & 1/2 cups wine in pan and cover. It should start boiling in about 5 minutes. Mix it around and add salt and pepper. I don’t measure. I use rock salt and peppercorn and crank the grinder over the pan to sprinkle some on the chicken. So 1 tsp. of each may not be enough, or too much. Use your best judgement according to your taste and health requirements.
Mix, then cover for another 2 minutes. Chicken should be cooked by now and wine should be almost gone (if the pan is dry and the chicken is not yet cooked, add another cup of wine for the chicken to cook in).
Increase heat to high. Add the butter, olive oil and asparagus (with the wine it soaked in). Mix around and cover for about 2 minutes. Take lid off. Sauté to mix flavors around and burn off the wine while charring parts of the chicken and asparagus (takes less than 5 minutes). That’s it. Plate, serve and manja!
I’ve used this as an appetizer, but I’ve also used it as a main dish with some pasta, pesto and marinara. Either way, everyone enjoyed it.
8 thoughts on “Chicken with asparagus in wine & butter”
Now, you’ve made me hungry. It looks so yummy to me, which is a surprise as I am not usually keen on ‘ healthy’ food but change s coming……very slowly.
Thanks for visiting my blog.
You’re welcome! When it comes to healthy food, I’m ok with it. Especially the ones I can douse in butter… but then again I guess it’s no longer healthy if I do that. Oh well, I try.
No no no. No dousing in butter… but oh so yummy.
The wild asparagus is just starting to poke up from their winter rest. It won’t be long before we can start to munch on it! Keeper recipe.
Amazing looking and I bet it tastes yummy! Have to try this one!
I just tried making this today, and it was great! Thanks for the recipe 🙂
Oh goodie! I just love this easy recipe and it can even go great with wild rice or garlic mashed potatoes. Glad you enjoyed it. Have a great weekend!
Love the sounds of this – must try it – thanks