Chicken and Asparagus
- 1½ lbs boneless skinless chicken breasts, cut into ½-inch strips
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp plus 1 tsp, plus 2 tsp, plus 2 tsp olive oil
- ½ lb sliced mushrooms
- 1 small white onion halved and sliced
- 2 cloves garlic minced
- 1 lb asparagus trimmed and cut into 1-inch pieces
- ½ cup chicken stock or sherry
- 2 Tbsp cold butter cut in small pieces
Season chicken with salt and pepper. Heat 1 teaspoon oil in large skillet over medium-high heat. Add half of the chicken. Cook, stirring, until no longer pink. Remove from skillet. Place in large bowl. Repeat with 1 teaspoon oil and remaining chicken. In same skillet, heat 2 teaspoons oil. Add mushrooms and onion. Cook, stirring, until tender, 2 to 3 minutes. Add garlic. Cook 1 minute. Remove from skillet. Add to chicken. Heat remaining 2 teaspoons oil in same skillet. Add asparagus. Cook until tender crisp, about 2 to 3 minutes. Add to chicken and mushrooms. Add broth or sherry to skillet, stirring to loosen brown bits from pan. Bring to a boil. Cook 1 to 2 minutes, or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to skillet. Heat through. Remove from heat. Stir in butter, 1 tablespoon at a time. Serves 6.
Wine Recommendation— Tassel Ridge Iowa Candleglow ® White Iowa Candleglow White from Tassel Ridge is a dry, fruity white that will complement the flavors in this recipe. Iowa Candleglow White has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards. Serve chilled. — Bob Wersen, Owner, Tassel Ridge Winery.