I modify almost every recipe I make just because I believe a good tweak here and there make good recipes even better. This is recipe #326 out of Rachel Ray's cookbook No Repeats.
It is flavorful and my kids raved about it when I've made it.
The Good Stuff That Goes In It:
3 T extra virgin olive oil
6 boneless chix breasts
1 T thyme (it says to use fresh but i used bottled and it came out fine plus i added a little more to suit my taste)
2 T butter
6 red potatoes sliced very thin
1 med yellow onion thin-sliced
1/2 C white cooking wine
1 T Jack daniels Honey Dijon mustard
1 1/2 cups chicken stock (i just made this with bouillion)
1 pound think asparagus trimmed and cut into 2-inch pieces
chopped parsley (for garnish - i used bottled)
and the 411 on how to make it:
eason chicken with salt, lemon pepper, and thyme. Cook chicken in 2 T extra virgin olive oil over medium heat about 5-6 minutes on each side (until cooked through). Remove chicken to plate and keep warm. Add the other T of olive oil to pan and the 2T butter. Add the potatoes and season with salt, lemon pepper, and thyme. Cook until lightly browned. Add sliced onions and cook for about 3 minutes. Then add wine, mustard, and chicken stock and bring to a bubble. Then add asparagus. Reduce the heat to medium and cook until potatoes and asparagus is tender. Pour potatoes and asparagus into serving platter and serve the breasts on top. Garnish with parsley.
