
Asparagus & White-Wine Chicken
Servings
Prep Time
Cook Time
Ready In
Recipe: #29142
March 03, 2018
Categories: Dinner, Main Dish, Poultry, Chicken, Alcohol, Vegetables, Asparagus, North American, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Boneless Pieces more
"This is out of the March 2018 Sunset magazine...this sounds delicious..."
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 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 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 beneath, 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 & Variations
No special items needed.