When Angie and I were younger – somewhere around 10-15 years old – we used to pretend to have a cooking show, and one day on that show we made Chicken in White Wine Sauce, using a bottle of Holland House white cooking wine that we randomly found in our mom’s pantry. I like to think we were just a little ahead of our time. Now you can watch this episode of our new cooking show on YouTube.
We’ve paired the chicken with a roasted parmesan asparagus with tomatoes. This recipe not only elevates a simple meal to an extraordinary one but does so with ingredients that bring out the best in each other.
Here are three reasons why this dish will become a cherished addition to your culinary repertoire:
- Sophisticated Yet Simple: The white wine sauce, with its rich, aromatic base, transforms the chicken into a tender, flavorful centerpiece, while maintaining an ease of preparation that belies its sophisticated taste.
- Healthy Elegance: Roasted Parmesan asparagus, with its crisp edges and savory finish, adds not just a touch of elegance but also a healthy, verdant counterpoint to the creamy chicken.
- Versatile Pairing: This dish pairs beautifully with a variety of sides beyond asparagus, allowing you to tailor it to what’s seasonal or to your guests’ preferences, making it a versatile choice for any occasion.
Whether you’re looking to impress guests, enjoy a quiet, romantic dinner at home, or simply want to treat yourself to a meal that’s a notch above the ordinary, this Chicken in White Wine Sauce with Roasted Parmesan Asparagus promises a delightful culinary journey.
Chicken in White Wine Sauce with Roasted Asparagus
Ingredients
For the chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) black pepper
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (118 ml) dry white wine or white cooking wine
- 2 cloves garlic minced
- 1/2 cup (118 ml) chicken broth
- 1 teaspoon (2 g) fresh thyme
- 1/2 cup (118 ml) heavy cream
- 2 tablespoons (8 g) chopped fresh parsley for garnish
For the asparagus
- 1 pound (454 g) fresh asparagus trimmed
- 2 tablespoons (30 ml) olive oil divided
- Salt and black pepper to taste
- 1/4 cup (25 g) shaved Parmesan cheese
- 1/2 pint (237 g) cherry tomatoes cut in half
- 1 clove garlic minced
- 1 tablespoon (2 g) basil chopped
- lemon zest and parmesan for garnish
Instructions
For the chicken:
- Season the chicken with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4 minutes on each side. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the white wine and garlic and deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to cook for 2-3 minutes to reduce slightly.
- Add the chicken broth and thyme to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, or until the liquid reduces by about half.
- Stir in the heavy cream and return the chicken to the skillet. Simmer for an additional 5 minutes, or until the sauce thickens slightly and the chicken is heated through.
- Sprinkle the chopped parsley over the chicken and sauce before serving.
For the asparagus:
- Preheat your oven to 425°F(220°C). Line a large baking sheet with parchment paper.
- Add the trimmed asparagus to the baking sheet. Drizzle half the olive oil over the top as well as salt and pepper to taste. Toss to coat.
- Add the halved cherry tomatoes, garlic, and the rest of the olive oil to a bowl. Mix well.
- Sprinkle the shaved Parmesan cheese over the asparagus and and top with the tomato mixture. Cook for 12-15 minutes, or until the asparagus is tender and the cheese is melted.
- Top the asparagus with more Parmesan cheese, the basil, and some lemon zest.
Equipment Needed
- Cutting board
- Skillet
- Parchment paper
Video
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
