If one thing says "spring" eating to me, it’s asparagus....so courtesy of weight watcher's is this weeks recipe of the week
Enjoy!
Stacy
Chicken Sauté with Asparagus and Pine Nuts
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min
Ingredients
· 2 Tbsp all-purpose flour
· 1/2 tsp table salt
· 1/4 tsp black pepper
· 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
· 2 tsp olive oil
· 1 1/2 oz pine nuts, about 3 tablespoons
· 1 pound asparagus, thin
· 2 medium shallot(s), chopped
· 2 medium garlic clove(s), minced
· 2 Tbsp fresh tarragon, chopped
· 1 cup fat-free chicken broth, reduced-sodium
· 1/8 tsp black pepper, or to taste
Instructions:
· Preheat oven to 350ºF.
· In a zip-lock bag or flat dish or plate, stir together flour, salt and pepper. Dredge chicken in flour, coating both sides and patting off excess.
· In a large, nonstick skillet, warm olive oil over medium-high heat. Add chicken and sauté on both sides until nicely browned. Transfer chicken to a baking sheet and place in oven until cooked through, about 15 minutes.
· While chicken is baking, make asparagus and pine nut topping: Reduce heat to medium and add pine nuts to pan. Sauté until golden brown, about 2 minutes. Add asparagus, shallots and garlic; sauté until tender, about 8 minutes.
· Add tarragon and chicken broth to pan and boil until broth is reduced by half. Return chicken to pan, season with pepper and stir to heat, about 3-5 minutes.
· Set each breast on a plate and top with asparagus mixture. Serve immediately.
Image courtesy of WW Website
