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Quick crispy chicken with tomatoes & asparagus
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Total Time:
30 minutes
Ingredients:
  • 2 x 120 g free-range, skinless chicken breasts
  • sea salt
  • freshly ground black pepper
  • 1 bunch of asparagus
  • olive oil
  • 4 rashers of higher-welfare pancetta
  • 250 g cherry tomatoes halved
  • 5 black olives destoned
  • a couple of sprigs of fresh basil leaves picked
  • a small knob of butter
  • a splash of white wine
Instructions:
  • Place a large pan on high heat. Lay the chicken breasts on a cutting board and make three incisions in each, leaving about 1cm at the top. Season with a pinch of salt and pepper. Snap the woody ends off the asparagus. Add olive oil to the pan, then cook the chicken, pancetta, and asparagus for 10 minutes, flipping halfway until cooked. Move the pancetta on top of the chicken. Push the chicken, pancetta, and asparagus to one side, then add tomatoes, olives, basil, and butter to the pan. Pour in a splash of wine to create a sauce. Let it simmer and thicken for a couple of minutes. Plate the chicken, pancetta, asparagus, and most tomatoes. Crush the remaining tomatoes in the pan and drizzle over the chicken before serving.

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