Chicken and Sauteed Asparagus Spears
- 8oz. boneless chicken breasts
1 lb. fresh asparagus spears
chicken breasts by cleaning them, pulling off excess
skin and fat, then pat dry in a small bowl, mix together
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. sugar
1 tsp. salt
1 tsp. pepper
1/4 tsp. thyme
2 tbsp. paprika
and sprinkle generously on both sides and set aside
in the fridge. PREHEAT OVEN TO 375 degrees prep your
asparagus spears by washing and breaking off natural
the large end *blanch your asparagus and set them
aside in cold water in a small bowl add and mix:
of seasoned italian bread crumbs
1/4 cup of grated parmigiano cheese
salt and pepper to taste
4 tbsp. olive oil
on cookie sheet and spoon mixture over the top and
bake for 15-20 minutes.
a good fry pan on high heat and add 2 tablespoons
of olive oil or vegetable oil add one tablespoon of
butter to pan and bring heat down to medium saute'
chicken breasts 3 minutes and 32 seconds on one side
and 2 minutes 47 seconds on the other then take off
stove top and place on center rack GET THE TABLE READY!!!
should be ready at the same time. Asparagus had a
five minute head start. SO..chicken breasts are done
in fifteen.Take chicken breast out and put on plate.
In the pan add 1 tbsp. of butter and 1/4 cup of white
wine and a squeeze of lemon and deglaze the pan, reduce
and drizzle over chicken. Add your asparagus to plate
plate beautiful with a gifted, artistic presentation
(you and I both know you have always had that talent).
Sit down, don't attack this meal...give it a Norton
(he was on the Honeymooners), then enjoy!