Asparagus & White-Wine Chicken
Recipe: #29142
March 03, 2018
Categories: Chicken, Asparagus, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Boneless Pieces, Chicken Dinner, more
"This is out of the March 2018 Sunset magazine...this sounds delicious..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (341 g)
- Calories 321.4
- Total Fat - 21.7 g
- Saturated Fat - 6.2 g
- Cholesterol - 63.5 mg
- Sodium - 719.5 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 4.4 g
- Sugars - 4.7 g
- Protein - 22.3 g
- Calcium - 68.1 mg
- Iron - 4.9 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400°F. with a rack in top third of oven and a second one below it.
Step 2
Trim ends from asparagus, then toss with 1 tablespoon olive oil, on a rimmed baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Roast on lover rack until tender and lightly charred, 15 to 20 minutes.
Step 3
Meanwhile, stir together remaining 1/2 teaspoon each salt and pepper with the paprika and garlic powder. Rub chicken with 1 tablespoon oil and the spice rub.
Step 4
Heat remaining 2 tablespoon oil in a large oven proof pan over medium-high heat. Add chicken; cook until browned about 4 minutes. Turn over, then bake on upper rack until cooked through, 9 to 10 minutes. Transfer to a platter; tent with foil.
Step 5
Discard all but 1 1/2 teaspoons drippings from pan. Add shallot and cook over medium, heat stirring, until softened, 2 minutes. Increase heat to high, stir in wine and chopped tarragon; boil until liquid reduces by half. Add broth and juices from cooked chicken; boil until reduced to 1/3 cup 10 minutes. Stir in lemon juice, remove form heat, and stir in butter. Set asparagus next to chicken. Pour sauce over chicken and sprinkle with tarragon leaves.
Tips
No special items needed.
1 Reviews
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