Chicken saute with asparagus, etc
by Irene Vlach
Ingredients
- 2 poulet, poitrine
- 8 cherry tomatoes, en 2
- 6 asperges, en morceaux de3 cms
- 3 gousses ail, en lamelles fines
- 6 Tbsp bouillon de poule
- 3 Tbsp citron, jus
- 2 Tbsp beurre, en morceaux
- 1 Tbsp basilique, hache
- huile d'olive
Instructions
Season chicken with pepper. Heat 2 Tbsp of the oil in a medium saute pan. Add the tomatoes and asparagus and cook, stirring occasionally, until the tomatoes have softened and the asparagus is golden brown around the edges, 2-3. Transfer to a medium bowl. Heat another 1 Tbsp oil in the pan and add the chicken. When the underside of the chicken has turned deep golden brown (about 1') turn it with a spatula. Turn occasionally for even browning until almost cooked through, 3-5'. Add the chicken to the blowl of vegetables.
Reduce the heat to medium and heat the remaining 2 tsps oil in the pan. Add the garlic, cooking until golden boown, 1-2'. Add the broth and the lemon juice, using a spoon to scrape up any browned bits in the pan and blend them into the sauce. Simmer 3'. Reduce the heat to medium low and stir in the butter. Stir in the chicken, asparagus, tomatoes, any juices, and the basil. Season to taste.