Ingredients

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

Calories (kcal) : 480
Fat Calories (kcal): 300
Fat (g): 34
Saturated Fat (g): 11
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 18
Cholesterol (mg): 125
Sodium (mg): 570
Carbohydrates (g): 9
Fiber (g): 2
Protein (g): 37

Preparation

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.

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Reviews (10 reviews)

motherslittlehelper | 01/30/2020
Made this a hundred times over the years. Always fresh and delicious. I keep boneless chicken breasts in the freezer, and being in California, we have access to fresh veggies year round.
I also always have homemade stock on hand - vary the veggies and herb garnish as you wish! Love this with Jasmine or Mahatma rice. Lovely with a simple arugula salad w/ lemony vinaigrette and thinly sliced red onions or even better with finely chopped shallots in the vinaigrette.
EMM3773 | 01/29/2017
Quick, easy and tasty.
twood | 09/06/2012
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.
Cocodrie | 04/13/2012
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!

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What We're Cooking Now

Name: Quick Chicken Sauté with Asparagus, Cherry Tomatoes & Lemon Pan Sauce
Yield: two. servings
Cuisine: American
Ingredients: 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