{Sautéed Chicken & Asparagus | Pan Sauce}

Ingredients:

2 Chicken Breasts, Cut In Half Length Wise (To Make Thin)

4 T. Olive Oil, Divided

1 Bunch Of Asparagus, Ends Disposed & Cut In Inch Pieces

1 Onion, Chopped

2 t. Garlic

2 C. Chicken Stock

1 t. Worcestershire

1 T. Half N' Half

Salt & Pepper, To Taste

Fresh Sage

Brown Rice, Couscous, Quinoa, Etc. (Follow directions on package but use half water half chicken stock and add some sage leaves, minced garlic, salt and pepper in for extra seasoning.)

Directions:

Season your chicken with salt and pepper and cook with 2 tablespoons of olive oil, in a saute pan on medium high, getting a nice sear (dark golden brown) on each side and making sure it is cooked through. 4-6 minutes.

Set chicken aside, add asparagus and get some brown on them quickly and remove from pan and set aside with chicken.

Add remaining two tablespoons of olive to your pan. Throw in your onions and let them brown for a while. Turn down your heat to low, add in garlic and worcestershire and saute for a minute. Make sure you turn the heat or your garlic will scorch and become bitter.

Add in your chicken stock and sage leaves. Turn the heat up to medium high. Let it bubble up and reduce to half the liquid. Once reduced, add the half and half; stir well. Turn heat to low and add your chicken and asaparagus back in. Let simmer for 5 minutes or so and serve on a bed of brown rice, couscous, quinoa, etc.

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