An elegant meal with a delicious pan sauce ready in less than an hour
For the past two weeks, I’ve had a stubborn cold that wouldn’t go away, so I haven’t been doing much cooking. While the break from cooking has been nice, Gabe and I have gotten so sick of eating out. We’re to the point where we can’t even decide where to go because nothing sounds good. I finally cooked dinner last night, and it was just as delicious as I expected. This pan-roasted chicken has the most delicious white-wine sauce with bits of mushroom and sun-dried tomatoes. Most pan sauces have quite a bit of butter in them, but my husband is lactose-intolerant, so I’ve made this one with olive oil. You can substitute butter if you would like.
And it’s pretty simply to throw together. Chop up your mushrooms, onions, and parsley. Season your chicken with kosher salt, black pepper, Italian seasoning (a mixture of basil, marjoram, rosemary, thyme, and oregano), and a tiny bit of cayenne pepper.
Brown the chicken in some olive oil on high heat for a few minutes on each side. Reduce the heat to medium and add some asparagus to the pan.
Cook asparagus for about five minutes and remove. Cook chicken until well-done and remove from pan.
Deglaze your pan with some white wine. I am obsessed with the Reisling that I shared in my Peach Berry Cobbler post. Add onions, mushrooms, parsley, garlic, and sun-dried tomatoes. Add some chicken broth and white wine vinegar. Cook over high eat until reduced (about 10 minutes). Now, I might have not cooked all of the alcohol out of mine and I can’t say I’m sorry–I’ve been pretty stressed lately.
When you’re all done with your pan sauce, it should be a golden color.
Pour some of that delicious pan sauce over your chicken and asparagus. I served mine with some creamy mashed potatoes, which never disappoint. This meal was definitely worth the effort even though I might not have been feeling up to it when I started cooking. I hope you enjoy it!