Chicken with sage and asparagus recipe

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Chicken breasts cooked with mushrooms and asparagus in wine and sage.
Preparation time: 5 minutes, Cooking time: 40 minutes, Serves: 4 


4 chicken breasts
Salt and freshly ground black pepper

1 Tbsp extra virgin olive oil
1 Tbsp butter
1 shallot, chopped
2 garlic cloves, chopped

1 Tbsp extra virgin olive oil
1 Tbsp butter
1 cup white mushrooms, sliced
4 fresh sage leaves (or 1/2 tsp dried sage)
1 cup dry white wine
1/4 cup fresh parsley, chopped

1/2 pound fresh green asparagus


In a large skillet or frying pan over low heat add 1 Tsbp of butter and 1 Tbsp of the olive oil. When hot, add the shallot and cook until it turns transluscent. Add the garlic and saute with the shallot for 1 minute.

Add the mushrooms, raise the heat to medium and gently sautu for about 1 more minute. Remove from the pan and set aside.

Place the remaining 1 Tbsp of olive oil and 1 Tbsp of butter in the skillet or frying pan and heat over low to medium heat.

Season the chicken breasts with salt and black pepper. Place the chicken in the pan and brown both sides. Add the sage, parsley, wine, the cooked shallots, mashrooms and garlic, cover the pan and simmer over low heat for 20-30 minutes.

Cut off the bottom 1 - 1 1/2 inch off the asparagus and cut them into 2 inch pieces. Add the asparagus to the chicken and cook for a further 10 minutes.

Remove from the heat and serve.

Notes and tips

Serve this dish with a simple pasta like fettucini or tagliatelle, tossed with butter and topped with grated parmesan cheese.
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