Italian recipes
Chicken with sage and asparagus
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45 min
Serves 4
Italian
Ingredients
- 4 chicken breasts 4 chicken breasts
- Salt and freshly ground black pepper Salt and freshly ground black pepper
- 1 tbsp extra virgin olive oil 15 ml extra virgin olive oil
- 1 tbsp butter 15 ml butter
- 1 shallot, chopped 1 shallot, chopped
- 2 garlic cloves, chopped 2 garlic cloves, chopped
- 1 tbsp extra virgin olive oil 15 ml extra virgin olive oil
- 1 tbsp butter 15 ml butter
- 1 cup white mushrooms (sliced) 240 ml white mushrooms (sliced)
- 4 fresh sage leaves (or 1/2 tsp dried sage) 4 fresh sage leaves (or 1/2 tsp dried sage)
- 1 cup dry white wine 240 ml dry white wine
- 1/4 cup fresh parsley (chopped) 60 ml fresh parsley (chopped)
- 1/2 lb fresh green asparagus 225 g fresh green asparagus
Method
In a large skillet or frying pan over low heat add 1 Tsbp of butter and 1 Tbsp of the olive oil. When hot, add the shallot and cook until it turns transluscent. Add the garlic and saute with the shallot for 1 minute.
Add the mushrooms, raise the heat to medium and gently sautu for about 1 more minute. Remove from the pan and set aside.
Place the remaining 1 Tbsp of olive oil and 1 Tbsp of butter in the skillet or frying pan and heat over low to medium heat.
Season the chicken breasts with salt and black pepper. Place the chicken in the pan and brown both sides. Add the sage, parsley, wine, the cooked shallots, mashrooms and garlic, cover the pan and simmer over low heat for 20-30 minutes.
Cut off the bottom 1 - 1 1/2 inch off the asparagus and cut them into 2 inch pieces. Add the asparagus to the chicken and cook for a further 10 minutes.
Remove from the heat and serve.
Add the mushrooms, raise the heat to medium and gently sautu for about 1 more minute. Remove from the pan and set aside.
Place the remaining 1 Tbsp of olive oil and 1 Tbsp of butter in the skillet or frying pan and heat over low to medium heat.
Season the chicken breasts with salt and black pepper. Place the chicken in the pan and brown both sides. Add the sage, parsley, wine, the cooked shallots, mashrooms and garlic, cover the pan and simmer over low heat for 20-30 minutes.
Cut off the bottom 1 - 1 1/2 inch off the asparagus and cut them into 2 inch pieces. Add the asparagus to the chicken and cook for a further 10 minutes.
Remove from the heat and serve.
Cook's notes
Serve this dish with a simple pasta like fettucini or tagliatelle, tossed with butter and topped with grated parmesan cheese.
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