Seared Chicken Breast with Asparagus and Blue Cheese

Method

1. 1

   Step 1: Pat the chicken dry and season generously on both sides with salt and pepper. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat until the foam subsides.

2. 2

   Step 2: Sear the chicken without moving it for 5 to 6 minutes, until deeply golden and it releases easily. Flip, lower the heat to medium and cook 5 to 7 minutes more, until the thickest part reads 165F. Rest on a plate.

3. 3

   Step 3: While the chicken cooks, boil the asparagus in salted water for 2 to 3 minutes until bright green and just bendable. Drain, then toss with the baby corn and the remaining 1 tbsp butter.

4. 4

   Step 4: Pour off all but a thin film of fat from the skillet. Cook the shallot over medium heat for 1 minute, then add the wine and scrape up the browned bits as it bubbles down by half.

5. 5

   Step 5: Add the stock, cream, thyme and mustard and simmer 3 to 4 minutes until the sauce lightly coats a spoon. Take off the heat and whisk in one-third of the blue cheese until melted. Taste before salting, since the cheese is salty.

6. 6

   Step 6: Spoon the sauce onto plates, set a chicken breast on each, and top with the asparagus, baby corn and the remaining blue cheese chunks. Add a crack of pepper and serve.

• #gluten-free
• #weeknight
• #high-protein