My Recipe Box

Quick Chicken Sauté with Asparagus, Cherry Tomatoes & Lemon Pan Sauce

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Serves two.

  • 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. plus 2 tsp. olive oil
  • 8 cherry tomatoes, halved
  • 6 medium asparagus spears, ends trimmed, spears split down the middle and cut into 2-inch pieces (or 8 skinny spears cut into 2-inch pieces)
  • 3 large cloves garlic, thinly sliced
  • 6 Tbs. water or homemade or low-salt canned chicken broth
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. unsalted butter, cut into pieces
  • 1 Tbs. minced fresh basil

Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the tomatoes and asparagus and cook, stirring occasionally, until the tomatoes have softened and the asparagus is golden brown around the edges, 2 to 3 min. Transfer to a medium bowl. Heat another 1 Tbs. oil in the pan and add the chicken. When the underside of the chicken has turned deep golden brown, (about 1 min.), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 min. Add the chicken to the bowl of vegetables.

Reduce the heat to medium and heat the remaining 2 tsp. oil in the pan. Add the garlic, cooking until golden brown, 1 to 2 min. Add the water or broth and the lemon juice, using a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Simmer for 3 min. Reduce the heat to medium low and stir in the butter. Stir in the chicken, asparagus, tomatoes, any juices, and the basil. Season with salt and pepper to taste and serve immediately.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): fat g 34; Fat Calories (kcal): 300; Saturated Fat (g): sat fat g 11; Protein (g): protein g 37; Monounsaturated Fat (g): 18; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 570; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 2;

Photo: Scott Phillips

Given the high praise this recipe has gotten so far, I expected something a bit more special. It was good, it just wasn't very memorable. I've made faster, tastier meals. Probably won't bother with this one again.

This is a very tasty recipe. My husband said, "This is good", twice, while we were eating. This is high praise coming from him. We'll be eating this many times during, and beyond, asparagus season!

This dish is delicious; adding just a few extra ingredients and topping with shredded parmesan at the end make it all come together so nicely! I didn't have fresh tomoatoes, so I used a 14.5 oz. can of diced tomatoes with italian seasoning. I sauteed the asparagus and tomatoes together, as well as adding a tablespoon of sun dried tomato pesto, for extra depth. In addition, to the squeeze of lemon for the sauce, I also added an extra squeeze at the end for a bit more brightness.

This recipe is in my regular weekday dinner rotation and the whole family enjoys it every time I make it. It's very nice over white or brown rice.

Yum! I came home from work tired. Didn't feel like cooking. I had taken out boneless chicken thighs from the freezer in the morning and had some fresh asparagus, so googled "Chicken Asparagus Saute" to get some ideas. This was PERFECT!!! Fresh basil from the garden, a chunked-up, perfectly ripe tomato (didn't have any cherry tomatoes so added chunks of tomato at the end, after garlic/broth/lemon juice and before chicken/asparagus), served over steamed Japanese rice - DH and kids gobbled it up and I am pleased as punch that dinner was so easy.

Easy, nutritious, and very fresh tasting. Love it with rice, great dish for Spring when the asparagus are just in.

This was perfect for a healthy, light and fresh weekday dinner. I loved the cherry tomatoes after they softened and burst open. I severed this over brown rice.

Very good and easy to make. Hard to make chicken meal taste great in a short amount of time.

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