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Ingredientes
- 4 x boneless chicken breasts - (6 to 8 ounce ea)
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 4 Tbsp. flour
- 4 Tbsp. extra virgin olive oil
- 4 Tbsp. cool butter
- 3 x garlic cloves thickly sliced
- 1/8 tsp red pepper flakes
- 1 tsp thyme
- 1/2 lb asparagus cut into 1/4" pcs (if spears are fat, cut in half lengthwise before cutting into pcs)
- 1/2 c. honey-glazed ham cut into small dice
- 1/2 c. white wine
- 1/2 c. chicken stock
Direcciones
- Remove the chicken tenderloin, the thin tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pcs, widthwise across the grain. Lb. the slices lightly between 2 pcs of plastic wrap to a thickness of 1/4 inch. Sprinkle both sides of the chicken pcs with 1/4 tsp. of the salt, and 1/4 tsp. of the pepper and dust with the flour, shaking off any excess.
- Heat 3 Tbsp. of the extra virgin olive oil and 1 Tbsp. of the butter in a large saute/fry pan set on high heat till the extra virgin olive oil starts to sizzle, about 2 min. Add in the prepared chicken slices in one layer and cook 1 minute on each side, till lightly browned. You may need to brown the chicken in 2 batches, depending on the size of the pan. Transfer the chicken to a plate and set aside.
- Add in the remaining extra virgin olive oil to the same pan set on high heat. Cook the garlic, red pepper flakes, thyme, asparagus, and ham for 1 minute, stirring well. Pour in the wine and boil till reduced by half, about 1 to 2 min. Stir in the chicken stock and the remaining salt and pepper and bring to a boil. Cook for 1 minute. Return the browned chicken to the pan to reheat for 1 minute. Remove the pan from the heat and transfer the chicken to serving dishes. Stir the remaining butter into the sauce to thicken. Top the chicken with the sauce and serve.
- This recipe yields 4 servings.
- Comments: When sweet honey ham and tender asparagus pcs are served with meltingly tender chicken breast slices, the result is irresistible! The most important step is to pre-lb. the meat slices to the proper thickness. This can be done a day ahead of time. Just put the pcs between layers of plastic wrap or possibly wax paper and store in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 525 | |
| Calories from Fat 338 | 64% |
| Total Fat 38.06g | 48% |
| Saturated Fat 12.9g | 52% |
| Trans Fat 0.17g | |
| Cholesterol 120mg | 40% |
| Sodium 510mg | 21% |
| Potassium 442mg | 13% |
| Total Carbs 8.87g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.85g | 1% |
| Protein 31.08g | 50% |
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