Chicken and Asparagus Skillet
25 min6
Pan-seared chicken breast with asparagus in a white wine and cream sauce, finished in the same skillet.
| prepSlice chicken breast into 6 pieces | |||
| 2 tablespoons flour | Mix flour, garlic powder, salt & pepper; coat chicken | Sear chicken 3–4 min per side | Stir in cream & salt; return chicken, simmer 3–5 min |
| ½ teaspoon garlic powder | |||
| ½ teaspoon salt (for coating) | |||
| ½ teaspoon pepper | |||
| 2 pounds chicken breast, thinly sliced (about 6 pieces) | |||
| 1 tablespoon olive oil | Remove chicken; sauté asparagus & garlic 1 min | Deglaze with wine, reduce 2 min | |
| 1 tablespoon butter | |||
| 1 pound asparagus | |||
| 3 cloves garlic, pressed | |||
| 120 ml white cooking wine (or chicken broth) | |||
| 480 ml heavy cream | |||
| ½ teaspoon salt (remaining, for sauce) | |||
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