Old Faithful

This one has been in my repertory for so long, I can’t even remember where I got the original inspiration from. What I do know is that it’s 1) simple and fresh; 2) crowd-pleasing; and 3) pretty healthy for a sauté with sauce.

I thought today was a good time to dust this recipe off because the beautiful, bright green stalks of asparagus have been going down in price at the farmer’s market in recent weeks and the basil is holding steady at $0.99 for a giant bunch (seriously, I still can’t get over this one). If the cherry tomatoes aren’t looking good in your area, you can substitute a large heirloom tomato—just make sure to seed it before you chop it or the veggies will be too wet. And if your lemons are cheaper when purchased by the bag, go ahead and buy a dozen or so now—you’ll need them for ginger lemonade next week!

Chicken Sauté with Asparagus, Cherry Tomatoes and Lemon Pan Sauce
Serves 2

2, 6-oz. boneless, skinless chicken breasts, cut into three-quarter inch pieces
sea salt and black pepper
3 tbsp. extra-virgin olive oil
8 cherry tomatoes, halved
8 asparagus spears, cut into 2-inch pieces
3 cloves garlic, minced
6 tbsp. water or chicken broth
3 tbsp. freshly squeezed lemon juice
2 tbsp. unsalted butter
small handful of fresh basil, shredded

Season the chicken breast pieces on both sides with salt and pepper. In a medium, not-too-shallow skillet, heat one tablespoon of the oil over medium heat. Add the tomatoes and asparagus and cook until softened, 3 to 4 minutes. Transfer to a plate and set aside.

Return the pan to the heat and add another tablespoon of oil. Add the chicken and cook until browned on both sides, about 3 minutes per side. Transfer the chicken to the plate with the vegetables and set aside.

Return the pan to the heat and add the remaining oil. Add the garlic and cook 1 to 2 minutes—do not allow garlic to brown. Add the water or broth and lemon juice and scrape any burned bits off the bottom of the pan. Simmer for 3 minutes. Reduce the heat to low and add the butter, stirring to combine. Add the chicken and vegetables back into the pan and cook until just warmed through. Adjust the seasonings to taste and add the basil just before serving.