Spring Asparagus Chicken
Get ready for the bikini on the beach with this low fat flavourful spring dish. While it is in season, I don't believe you can have too much asparagus.
Ingredients
2 sprigs of marjoram
2 sprigs of thyme
8 boneless, skinless chicken breasts
1 cup balsamic vinegar
3 lbs fresh asparagus blanched, tough end snapped off
3 tbsp olive oil
Fresh marjoram and thyme for garnish
Directions
Remove herbs from stems and finely chop. Marinate chicken in the balsamic vinegar and fresh herbs overnight. Remove the chicken from the marinade and pat dry. Reserve the marinade.
Heat the olive oil in a heavy skillet. Sauté chicken until slightly golden on each side and cooked through,(approximately 15 minutes.) Remove the chicken, drain fat and deglaze the skillet with the vinegar marinade. Add the asparagus and toss to coat with the marinade. Remove the asparagus and reduce the marinade until slightly syrupy.
To serve, arrange the asparagus on the chicken, spoon the vinegar syrup over the top and garnish with a fresh herb sprigs.