It's that lovely time of year when we see an abundance of asparagus and morels at the Farmer's Market and that makes me happy! Really happy.
{Chicken.Spring Vegetables}
3 tbsp. olive oil
1 large shallot, thinly sliced
1/2 lb. asparagus, sliced into 1" pieces
14 oz. artichoke hearts, quartered
1/2 lb. morels, sliced in half lengthwise
1/4 c. sun dried tomatoes
2 lb. chicken breast, cut into cubes
1 c. white wine
1/2 c. chicken stock
1/4 c. Kerrygold butter
1/4 c. minced chives
First, put sun dried tomatoes in a large enough bowl to hold them and the 1 c. wine. Add the wine and allow to macerate while you starting cooking.
Heat 1 tbsp. olive oil in large sauté pan over medium heat. Add the shallots and cook until they start to become fragrant, about 2 minutes.
Add the asparagus and continue to cook until the asparagus is crisp tender, about 5-7 minutes.
Add the artichoke hearts and morels, cooking and stirring for an additional 5 minutes. Set aside.
In a large fry pan heat remaining 2 tbsp. oil over medium. Add chicken and cook until the chicken is almost done. I used chicken pieces that are about a square inch and it take around 12-15 minutes.
While chicken is cooking, remove tomatoes from wine, reserving wine, and slice thinly.
When the chicken is almost finished, remove to pan with vegetables, and increase the heat to medium high and add the wine. Reduce by 1/2 and then add the chicken stock, reducing by half again. Whisk in butter until incorporated.
Return the vegetables to the pan and cook for an additional 3-5 minutes.
Salt and Pepper to taste and top with minced chives.
You'll fall in love with this dish. I promise. In fact, you may even wish you had bread to soak up any remaining sauce!
