| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 695 |
| Fat | 31g |
| Carbs | 17g |
| Protein | 79g |
Nutrition Facts
Servings Per Recipe 4
Calories 695
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 4g | 72% |
| Cholesterol 249mg | 83% |
| Sodium 1362mg | 59% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 3g | 11% |
| Total Sugars 4g | |
| Protein 79g | 158% |
| Vitamin C 11mg | 12% |
| Calcium 200mg | 15% |
| Iron 4mg | 24% |
| Potassium 974mg | 21% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Lazy Hot Crab Dip
Ingredients
- 1/four cup all reason flour
- three/4 teaspoon granulated garlic
- four (8-ounce) boneless, skinless chook breasts
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly floor black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- three tablespoons fowl broth
- 1/4 cup chopped shallot
- 1/4 cup dry white wine (consisting of Pinot Grigio)
- three thyme sprigs, plus leaves for garnish
- 1 cup hen broth
- 1 pound clean asparagus, trimmed and reduce into 3-inch portions
- half of cup creme fraiche or bitter cream
- half of cup freshly grated Parmesan cheese
Directions
Gather all elements. Preheat the oven to 425 stages F (220 stages C).
Creamy Chicken And Asparagus Bake ingredients on a marble counter
Whisk collectively flour and granulated garlic in a shallow bowl or baking dish till mixed. Sprinkle fowl on both facets with salt and pepper. Working with 1 hen breast at a time, dredge chicken in flour combination to coat each sides, and shake off extra; set apart on a large plate.
Chicken breasts pro on a plate, in a bowl with flour and coated in flour on a white platter
Heat oil and butter in a massive ovenproof skillet over medium-high. Once butter is melted and shimmering, add bird breasts to skillet, and cook until golden brown on both aspects, about eight mins. Transfer to a easy plate. Do now not wipe skillet easy.
Chicken breasts cooking in a forged iron skillet on a burner
While bird browns, switch ultimate flour mixture to a small bowl. Add three tablespoons bird broth, and whisk till clean to make a slurry; set apart until prepared to use.
Chicken broth and flour slurry in a tumbler bowl with a whisk
Reduce heat underneath skillet to medium; upload shallot, and cook, stirring constantly, until softened, approximately 30 seconds. Add wine, scraping up browned bits from the bottom of skillet, approximately 1 minute. Stir in thyme sprigs and 1 cup broth. Gradually whisk in slurry aggregate until blended; bring to a simmer around edges of skillet over medium-high. Remove skillet from warmness. Add browned fowl to the skillet; set up asparagus around hen, and at once transfer skillet to the preheated oven.
Chicken and asparagus in a solid iron skillet on a wood reducing board
Bake within the preheated oven until asparagus is gentle and a thermometer inserted into thickest part of hen registers a hundred sixty five stages F (seventy three degrees C), 10 to 15 mins. Remove from the oven, and divide chicken evenly amongst 4 plates.
Stir crème fraîche and Parmesan into asparagus and broth aggregate until absolutely combined. Spoon asparagus and cream sauce over bird. Garnish with thyme leaves.
