Spring Chicken With Asparagus & Edamame
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
Chicken breasts are pan-seared and simmered in a white wine broth with asparagus and edamame, finished with dill and lemon. Serve with potatoes or bread.
Ingredients
- 44.4 ml all-purpose flour
- Kosher salt and pepper
- 4 boneless, skinless chicken breasts
- 29.6 ml olive oil
- 1 small red onion chopped
- 1 clove garlic finely chopped
- 118 ml dry white wine
- 237 ml low-sodium chicken broth
- 454 g asparagus cut into 1-inch pieces
- 237 ml frozen edamame thawed
- 29.6 ml fresh dill chopped
- 14.8 ml sour cream
- 14.8 ml lemon juice
- Steamed new potatoes or crusty bread
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 126 mg
- Iron: 4.63 mg
- Magnesium: 65.6 mg
- Phosphorus: 269 mg
- Potassium: 864 mg
- Zinc: 1.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml all-purpose flour
- Kosher salt and pepper
- 4 boneless, skinless chicken breasts
- 29.6 ml olive oil
- 118 ml dry white wine
- 237 ml low-sodium chicken broth
- 14.8 ml sour cream
- 14.8 ml lemon juice
- Steamed new potatoes or crusty bread
Prepare
- Chop 1 small red onion
- 1 clove garlic, finely chopped
- 454 g asparagus, cut into 1-inch pieces
- Thaw 237 ml frozen edamame
- Chop 29.6 ml fresh dill
Let's Cook
-
Step 1.
In a shallow bowl or pie dish, whisk together the flour, ½ teaspoon salt, and ½ teaspoon pepper. Coat the chicken breasts in the flour mixture, shaking off any excess.
-
Step 2.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on one side, 4 to 6 minutes. Turn the chicken, then add the chopped red onion and finely chopped garlic to the skillet. Cook, stirring the onion and garlic occasionally, for 3 minutes.
-
Step 3.
Pour the dry white wine into the skillet and bring to a simmer, scraping up any brown bits from the bottom with a wooden spoon. Cook until the wine is reduced by half, 1 to 2 minutes. Add the chicken broth, bring to a boil, then reduce the heat to maintain a simmer. Cook until the chicken is cooked through, 5 to 6 minutes more.
-
Step 4.
Two minutes before the chicken is done, add the asparagus pieces and thawed edamame to the skillet. Cook, stirring occasionally, until the vegetables are just tender.
-
Step 5.
Remove the skillet from the heat. Stir in the chopped fresh dill, sour cream, and lemon juice. Serve the chicken and vegetables with steamed new potatoes or crusty bread, if desired.