Pan Sauce. So simple, so delicious. There’s something magical about pan sauce. Maybe it’s the kiss of wine or the meat renderings themselves. All I know is that I adore chicken with a nice pan sauce. One of our favorites was Chicken Breast with Tomato-Herb Pan Sauce. Yeah, it was good. This is even better.
What makes this so delicious, besides the magic of pan sauce? The blend of flavors and textures that dance about in your mouth. Sun-Dried Tomatoes and Asparagus Tips. Oh yeah! Mild shallots, Pinot Grigio and a rich Chicken Broth. Need I continue? Oh my, I’m in heaven just thinking about this dish.
Spring and summer are such wonderful times to be in the kitchen. Imagine these beautiful breasts drizzled in a wonderful sauce, a delicious salad of Arugula with farm-fresh tomatoes and Goat Cheese and plenty of warm bread – can’t you just see the table? A refreshing summer breeze, the twinkle of the night sky and cold, crisp glasses of wine. The only thing missing is the right music. Maybe a little Frank Sinatra or some relaxing smooth jazz. Oh yeah – let’s get to cooking so we can get to eating!
Roasted Chicken Breast with Asparagus Pan Sauce
4 Chicken Breast, boneless skinless
2 tablespoons Olive Oil
1 lb Asparagus
1/4 cup Sun-Dried Tomatoes
1 Garlic Clove
1/4 cup Pinot Grigio
3/4 cup Chicken Broth
1 tablespoon Cornstarch Slurry
Kosher Salt to taste
Black Pepper to taste
Lemon Peel for garnish
Heat the oven to 400 degrees. Season the chicken with salt and pepper. Set aside.
Bring a large pot of lightly salted water to a boil. Blanch the asparagus for 1 minutes. Transfer to an ice bath and set aside.
While the water is coming to a boil, julienne the Sun-Dried tomatoes and set aside. Mince shallots and garlic cloves, then set aside.
Heat a large oven-proof frying skillet over medium high heat. Add the olive oil, and when it starts to lightly smoke add the chicken breasts and sear on one side (about 3 to 5 minutes). Flip chicken breasts over and place the whole pan in the oven. Cook for another 13 to 15 minutes or until the chicken breasts reach an internal temperature of 165 degrees. While the chicken is cooking, cut asparagus on the bias in 1/2-inch long pieces and set aside.
When chicken is finished, remove from pan, keep warm and set aside while you build the pan sauce. Place the pan back on medium heat and add the shallots and garlic. Sauté, moving the pan quickly so as to not burn them (this should take only 30 to 45 seconds).
Add the asparagus and sun dried tomatoes and sauté an additional minute. Off heat, add the wine and chicken broth to deglaze, then place back on the heat making sure to scrape up any of the brown bits that have formed on the bottom of the pan. Bring just to a boil, then reduce the heat to medium-low. Create a cornstarch slurry by mixing some of the pan liquid with cornstarch; stir the cornstarch slurry back into the pan. Make sure not to boil the sauce as it thickens.
Using a vegetable peeler or zester, get curls of lemon peel for garnish. Serve the chicken with a healthy portion of the sauce.