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One-Pan Spring Chicken with Asparagus and Edamame
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1
Reviews
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By:
Irmadine Gibbons
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One-Pan Spring Chicken with Asparagus and Edamame Recipe uses chicken breast, flour, red onions, garlic, white wine, chicken broth, asparagus, edamame, dill, sour cream and lemon juice in creating this tasty chicken recipe.
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INGREDIENTS
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3 Tbsp all-purpose flour
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Kosher salt and pepper
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4 6-oz boneless, skinless chicken breasts
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2 Tbsp olive oil
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1 small red onion, thinly sliced
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1 clove garlic, finely chopped
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1/2 cup dry white wine
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1 cup low-sodium chicken broth
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1 lb medium asparagus, sliced 1/4 in. thick on a diagonal
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1 cup frozen edamame, thawed
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2 Tbsp fresh dill, chopped
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1 Tbsp sour cream
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1 Tbsp fresh lemon juice
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Steamed new potatoes or crusty bread, for serving
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DIRECTIONS
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1:
In a shallow bowl or pie dish whisk together the flour and 1/2 each salt and pepper. Coat the chicken breasts in the flour mixture.
Heat the oil in a large skillet medium-high heat and cook chicken breasts until golden on one side, 4 to 6 minutes. Turn the chicken, add the onion and garlic and cook, stirring the onion an garlic occasionally, for 3 minutes.
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2:
Add the wine to the skillet and simmer, scraping up any brown bits until reduced by half, 1 to 2 minutes. Add the broth, return to a boil, then reduce the heat and simmer until the chicken is cooked through, 5 to 6 minutes more.
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3:
Two minutes before the chicken is done, add the asparagus and edamame to the skillet and cook, stirring occasionally, until just tender.
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4:
Remove from heat and stir in the dill, sour cream and lemon juice. Serve potatoes or crusty bread, if desired.
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