Creamy Chicken with Asparagus and Peas

Creamy Chicken with Asparagus and Peas

Creamy Chicken with Asparagus and Peas


4 servings


  • 2 tablespoons olive oil
  • 1 to 1 ½ pounds boneless, skinless chicken breasts
  • 4 strips of bacon, diced
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • ½ bunch asparagus, tough ends removed, chopped
  • ½ cup fresh or frozen peas
  • ½ cup sliced mushrooms
  • ¼ cup white wine
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2 ounces chèvre (goat cheese)
  • Salt and pepper to taste
  • 2 tablespoons fresh tarragon, chopped, for garnish


  1. In a medium skillet, heat oil to medium high heat.

  2. Season chicken breasts with salt and pepper. Cook on each side until golden brown but not cooked all the way through, about 3-4 minutes per side. Remove from pan and set aside.

  3. Add bacon to the pan; sauté for 3 to 5 minutes or until bacon fat has mostly rendered.

  4. Add onion and garlic; sauté for an additional 3 to 5 minutes or until bacon is crispy.

  5. Toss in asparagus, peas and mushrooms; sauté for 3 minutes.

  6. Add white wine and bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon.

  7. Add chicken stock and heavy cream; return to a simmer.

  8. Whisk in chèvre.

  9. Return chicken breasts to the skillet and simmer for 15 minutes.

  10. Season to taste with salt and pepper. Top with fresh chopped tarragon to serve.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.