Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Friday, February 29, 2008

Pan seared chicken served on bed of veggies

I experimented last night, it was pretty interesting and tasty. I don't even like vegetables that much, but this turned out pretty well I thought.

1 boneless, skinless chicken breast or thigh per person
1 bunch of fresh asparagus
4 cloves of garlic, crushed
5 pearl onions
evoo for coating pan
approx 3 tbsp soy sauce
salt & pepper

Preheat evoo a large skillet over medium-high heat. Slice the onions, bend the bottom end of an asparagus head until it snaps then cut all the rest of the asparagus at that same point. Add asparagus, garlic, soy sauce and onions to the skillet; cook until the onions are tender. Remove and keep warm. Leaving the juices from the asparagus mixture in the skillet next add the chicken. Dribble more soy sauce on top. Cook until juices run clear - about 5 minutes per side.

Serve chicken on top of the asparagus with some garlic and onions on top and white rice on the side.