Creamy Chicken with Asparagus & Peas
August 1, 2024
Tender chicken, crispy bacon and fresh spring vegetables with a creamy white wine sauce. Delicious served on a bed of basmati rice or with a green salad.
SERVINGS
4
PREP TIME
10 min
COOK TIME
1 hr
Ingredients
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2tablespoons extra virgin olive oil
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1 to 1 1/2pounds boneless skinless chicken breasts
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4strips uncooked bacon, diced
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1small yellow onion, diced
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2garlic cloves, minced
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1/2bunch asparagus, tough ends removed, chopped
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1/2cup fresh or frozen peas
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1/2cup sliced mushrooms
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1cup chicken stock
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1cup heavy cream
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2ounces chèvre (goat cheese)
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Salt, to taste
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Pepper, to taste
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2tablespoons fresh tarragon, chopped, for garnish
Directions
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1
In a medium skillet, heat oil to medium high heat.
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2
Season chicken breasts with salt and pepper. Cook on each side until golden brown but not cooked all the way through, about 3-4 minutes per side. Remove from pan and set aside.
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3
Add bacon to the pan; sauté for 3 to 5 minutes or until bacon fat has mostly rendered.
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4
Add onion and garlic; sauté for an additional 3 to 5 minutes or until bacon is crispy.
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5
Toss in asparagus, peas and mushrooms; sauté for 3 minutes.
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6
Add white wine and bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon.
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7
Add chicken stock and heavy cream; return to a simmer.
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8
Whisk in chèvre.
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9
Return chicken breasts to the skillet and simmer for 15 minutes.
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10
Season to taste with salt and pepper. Top with fresh chopped tarragon to serve.