Creamy Chicken with Asparagus and Peas
Tender chicken, crispy bacon and fresh spring vegetables with a creamy white wine sauce. Delicious served on a bed of basmati rice or with a green salad.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Creamy Chicken with Asparagus and Peas
Prep Time119 Minutes
Servings4
Cook Time60 Minutes
Ingredients
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 to taste
Black pepper to taste
2 tablespoons fresh tarragon, chopped, for garnish
Directions
- In a medium skillet, heat oil to medium high heat.
- 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.
- Add bacon to the pan; sauté for 3 to 5 minutes or until bacon fat has mostly rendered.
- Add onion and garlic; sauté for an additional 3 to 5 minutes or until bacon is crispy.
- Toss in asparagus, peas and mushrooms; sauté for 3 minutes.
- Add white wine and bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon.
- Add chicken stock and heavy cream; return to a simmer.
- Whisk in chèvre.
- Return chicken breasts to the skillet and simmer for 15 minutes.
- Season to taste with salt and pepper. Top with fresh chopped tarragon to serve.
119 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
$8.99/lb$8.99/lb
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
Yellow Onions Bagged, 3 Pound
Huge Deal
$2.99 was $3.99$1.00/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Fresh Green Asparagus, 1.25 Pound
$6.24 avg/ea$4.99/lb
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
Huge Deal
$2.99 was $3.99$0.30/oz
Giorgio Sliced White Mushrooms, 8 Ounce
$2.99$0.37/oz
Age restricted item
Barefoot California Sauvignon Blanc Wine, 1.5 Litre$12.99$8.66/l
Swanson Chicken Stock, 32 Ounce
2/$4 Huge Deal
$2.00 was $3.19$0.06/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
Vermont Creamery Original Plain Goat Cheese, 4 Ounce
Deal
$5.99 was $6.99$1.50/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
L&B Fresh Tarragon, 0.75 Ounce
$3.49$4.65/oz
Directions
- In a medium skillet, heat oil to medium high heat.
- 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.
- Add bacon to the pan; sauté for 3 to 5 minutes or until bacon fat has mostly rendered.
- Add onion and garlic; sauté for an additional 3 to 5 minutes or until bacon is crispy.
- Toss in asparagus, peas and mushrooms; sauté for 3 minutes.
- Add white wine and bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon.
- Add chicken stock and heavy cream; return to a simmer.
- Whisk in chèvre.
- Return chicken breasts to the skillet and simmer for 15 minutes.
- Season to taste with salt and pepper. Top with fresh chopped tarragon to serve.