Chicken and Asparagus Skillet Dinner
Pure lusciousness!
This very simple and delicious recipe uses two of my favorite cooking tips (see below).
3 Tbsp. plain yogurt –place in a sieve (see below)
½ lb. asparagus, cut into 1” pieces (and blanched, if desired- see below)
⅓ c. chicken broth
Pastry or all-purpose flour
Salt and pepper
2 skinless, boneless chicken breasts
2 tsp. olive oil
2 tsp. chopped green onion
¼ c. white wine
1 tsp. dried tarragon (or 1 Tbsp. fresh, snipped tarragon)
1 tsp. lemon juice
¼ – ⅓ c. shredded Gruyere cheese (you could substitute with Swiss, if needed)
Whisk broth with 1 tsp. flour. Set aside.
Coat both sides of the chicken breasts with 2 Tbsp. flour, seasoned with salt and pepper.
Heat the oil in a deep skillet. Add chicken and cook until done (165°), and browned on both sides (about 4-5 minutes each side). Transfer to a plate and cover to keep warm.
Add onion, wine, and saved broth to the pan; cook and stir for 1-2 minutes until thickened. Stir in the drained yogurt, tarragon, and lemon juice. Gently fold in the asparagus. Then add
the chicken back into the pan, scooping sauce over to cover. Top with Gruyere, turn the heat to low and cover, allowing the cheese to melt– 1-2 minutes more.
Tips:
Turn plain yogurt into an awesome substitute for sour cream. Put yogurt into a sieve and allow to drain for about 10-15 minutes over a bowl or sink. Done! If you don't mind the yogurt being a little thinner in consistency than sour cream, skip the draining.
Use a steamer basket, sieve, or colander for blanching. Bring a pot of water to a boil, then put the basket with prepped veggies into the water for a minute (asparagus just takes a minute, some “harder” veggies will take a wee bit little longer). Pull out, quickly dunk the basket into a large bowl of ice cold water, (if in a pinch, run under very cold tap water), and drain. When working with small portions, I use a handled sieve; I simply hold it in the boiling water for a minute, then easily pull it out to drain. Note: I have a bowl ready next to the stove, which I hold with my other hand to catch drips from the sieve on my way to the sink.
Recipe created or adapted by Liz Talley, Urban Graze
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