Tassel Ridge 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.

Category : KIOA Recipe of the Week Posted on May 24, 2018

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