Monday, May 17, 2010

Chicken w/Chard, Asparagus, and Mushrooms















Serves 2-4

Ingredients:
2 Chicken Breasts (ours were 6 and 10 ounces)
1 T. Infused Oil (totally not necessary, but really tasty if you've got it on-hand)
2 T. Goat's Milk Butter* (yeah...I just discovered this and HAD to buy it...YUM!!!)
Sea Salt and Pepper, to taste

1 Large Bunch of Chard, rinsed, trimmed, and chopped
1 Leek, halved lengthwise, sliced, and rinsed
3/4 C. White Wine (as always, use something that you enjoy drinking)
6 Extra Large Asparagus (or 12 normal size), sliced diagonally
1 Cluster of Mushrooms (if you can't find the kind I used, just get two handfuls of baby portobellos)

  1. Preheat oven to 350F.
  2. Heat oil and 1 T. butter in an ovenproof saute pan over medium-high heat.
  3. Season chicken breasts with salt and pepper, on both sides, and add to heated pan, presentation (smooth) side down. Cook until browned. Flip and brown on the second side.
  4. Remove chicken from pan and set aside.
  5. Add leeks to pan and toss in leftover oil and juices. After two minutes (or once leeks just begin to soften) add the chard and toss to coat. Cook for another 2-3 minutes. Add 1/2 cup of white wine and toss to coat. 
  6. Nestle chicken breasts into chard-leek mixture and place in oven. Cook for 15 minutes or until chicken breast is cooked, but still has a little give (it will continue to cook once removed from the oven). Check this post, if you are using a thermometer and want to know what temp to cook to. 
  7. Set chicken and chard aside.
  8. Turn off the oven and, in the hot pan, add 1 T. butter (or oil, if using). Add asparagus, toss to coat,  and cook for 3-5 minutes, until brown and tender. 
  9. Add mushrooms and toss to coat. Cook asparagus and mushrooms until tender and browned. Add any remaining juices from the plate you set the chicken on and add the remaining 1/4 cup of wine. Cook until liquid is almost absorbed. 
  10. Push the mixture to the outside of the pan and return the chicken, presentation-side down, to the pan to brown.
  11. Plate chard. Top with chicken and then finally, top with mushroom-aspargus mixture. 
Browned (but, still raw) chicken nestled into chard mixture:














Asparagus and mushrooms:














Final browning of the chicken (with asparagus and mushrooms pushed aside):














*I just found goat's milk butter (LOVE it!!! and wanted to try it) and know that we don't usually have "infused oil" on-hand, so use EVOO (or real, unsalted butter...if you use it) if you don't have them.

This would also be really good with the addition of fresh thyme...I didn't have any. 

2 comments:

Scott said...

I just ate this meal and it kicked A$$!!!

Brooke Anthony said...

I made this about 2 months ago, and I'm about to make this today for Easter Sunday. This is one of the Best recipes I have ever tried!!! My husband absolutely loves it too, Delicious Thank you for sharing!!