Creamy Chicken with Asparagus & Peas

By Lunds & Byerlys

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

  • 2
    tablespoons extra virgin olive oil
  • 1 to 1 1/2
    pounds boneless skinless chicken breasts
  • 4
    strips uncooked bacon, diced
  • 1
    small yellow onion, diced
  • 2
    garlic cloves, minced
  • 1/2
    bunch asparagus, tough ends removed, chopped
  • 1/2
    cup fresh or frozen peas
  • 1/2
    cup sliced mushrooms
  • 1
    cup chicken stock
  • 1
    cup heavy cream
  • 2
    ounces chèvre (goat cheese)
  • Salt, to taste
  • Pepper, to taste
  • 2
    tablespoons fresh tarragon, chopped, for garnish

Directions

  1. 1

    In a medium skillet, heat oil to medium high heat.

  2. 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.

  3. 3

    Add bacon to the pan; sauté for 3 to 5 minutes or until bacon fat has mostly rendered.

  4. 4

    Add onion and garlic; sauté for an additional 3 to 5 minutes or until bacon is crispy.

  5. 5

    Toss in asparagus, peas and mushrooms; sauté for 3 minutes.

  6. 6

    Add white wine and bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon.

  7. 7

    Add chicken stock and heavy cream; return to a simmer.

  8. 8

    Whisk in chèvre.

  9. 9

    Return chicken breasts to the skillet and simmer for 15 minutes.

  10. 10

    Season to taste with salt and pepper. Top with fresh chopped tarragon to serve.

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