2.20.2008

Chicken Scallopini with Asparagus and Ham



There is a popular cook in tv land that makes meals in 30 minutes. I have made many of her recipes and am usually not disappointed in the results. Last night, I had the best intentions of getting dinner prepped and prepared ahead of schedule. But, life got in the way. Physical therapy for No Thank You Boy's bum knee. Taxi service to the movies for My Oldest and a friend. Catch the dog that decided to chase a squirrel. Therefore, it was my turn to get dinner on the table in 30 minutes for my starving family.

Chicken Scallopini with Asparagus and Ham was first on the menu for this week. And it can be made in 30 minutes if you hustle a little bit.

The reviews were thumbs up from the family. Tender sauteed chicken in a white wine sauce studded with asparagus and ham. Sounds like a comment right out of Bon Appetit, doesn't it? My Middle One was the most enthusiatic eater last night. Maybe that is because she was so tired from spending her day off from school laying on the couch and watching reruns of Full House. I made extra portions so The Husband can take it for lunch later this week.

Start the timer and get cooking.

Chicken Scallopini with Asparagus and Ham

5 chicken breasts, cut into 3 pieces each and pounded to 1/2 inch thickness
montreal chicken seasoning
flour
olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 teaspoon thyme
1/2 cup white wine
3/4 cup chicken stock
2 tablespoons butter
1 pound asparagus, cut into 1-inch pieces and cooked to tender-crisp
1 cup honey-glazed ham, cut into small dice
salt
pepper
about 1/2 pound of cooked pasta, spaghetti or linguine
chopped parsley, for garnish


Sprinkle both sides of the chicken pieces with montreal chicken seasoning and dredge in flour. Heat a good sized drizzle of olive oil in a large saute pan set on medium high heat. Saute chicken in one layer and cook until browned on each side, about 2 - 3 minutes. You may need to brown the chicken in 2 batches depending on the size of the pan. Transfer the chicken to a plate and set aside.

In the same pan, saute the shallots and garlic in a little olive oil for 1 minute or so. Add the thyme and wine and cook for 2 - 3 minutes. Add the chicken stock and bring almost to a boil. Stir in the butter and reduce the sauce for a minute. Add the asparagus and ham and season with salt and pepper. Return the browned chicken to the pan to reheat and simmer for about 5 minutes. Serve chicken and sauce with pasta and a sprinkle of chopped parsley.




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