Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 cup asparagus, trimmed and cut into 1-inch pieces
10 cherry tomatoes, halved
2 cloves garlic, minced
1/4 cup white wine
1/4 cup chicken broth
1 tablespoon fresh lemon juice
Instructions:
Season the chicken: Season the chicken breasts with salt and pepper.
Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides1 and cooked through. Remove from the pan and set aside.
Sauté the vegetables: In the same skillet, add the asparagus, cherry tomatoes, and garlic. Sauté for 2-3 minutes, or until the vegetables are tender-crisp.
Deglaze the pan: Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan.
Add the broth and lemon juice: Add the chicken broth and lemon juice to the pan. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly.
Serve: Return the chicken to the pan and coat with the sauce. Serve immediately over rice, pasta, or with crusty bread.
Enjoy!