French and fantastique, this will become a real favorite.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Season the chicken liberally with half of the thyme and salt and pepper, then add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken to a plate and cover it with foil to keep it warm.
Step 2
Return the skillet to the burner over medium-high heat; add the remaining tablespoon of EVOO and the 2 tablespoons of butter. Add the sliced potatoes, the remaining half of the thyme, salt, and pepper and cook until lightly browned, about 5 minutes. Add the sliced onions and continue to cook for 3 minutes, stirring occasionally.
Step 3
Add the wine, mustard, and chicken stock and bring up to a bubble, then add the asparagus and continue to cook for 4 to 5 minutes, until the asparagus and potatoes are both tender. Add the parsley and stir to combine. Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.
