WEEKDAYS 1e|12c|p

Clinton Kelly's Herb Butter Chicken with Asparagus and Peas

Herb Butter Chicken Clinton Kelly
Chicken Breasts with Asparagus, Peas, and Mint
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Welcome Spring's fresh produce with this light chicken dish.
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ingredients
  • 4 Chicken Breasts (skin on; bone-in)
  • 1/2 cup Parsley (leaves picked and chopped)
  • 1/2 cup Mint (leaves picked and chopped)
  • 1 1/2 sticks Butter (softened)
  • 1 large Shallot (finely chopped)
  • 1 cup White Wine
  • 2 cups Asparagus (cut 1/8-inch thick on the diagonal)
  • 1 cup Peas (blanched)
  • 1 Lemon (zest and juice)
  • Olive Oil
  • Salt and Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 sticks Butter (softened)
    1/2 cup Parsley (leaves picked and chopped) 
    1/2 cup Mint (leaves picked and chopped) 
    Preheat the oven to 350 degrees F. Combine the butter and chopped herbs in a bowl and mash with a plastic spatula to combine. Remove one third to a bowl and reserve. TIP: When making compound butters, start with softened or room temperature butter to easily incorporate herbs or other mix-ins.
  • 2
    4 Chicken Breasts (skin on; bone-in)
    Working with the chicken, loosen the skin with your fingertips, gently separating the skin from the meat. Rub about 1 tablespoon of butter under each breast.
  • 3
    Salt and Pepper
    Wash your hands and then season the chicken on both sides with salt and pepper.
  • 4
    Olive Oil
    Place a large saute pan over medium-high heat and add about 3 tablespoons of olive oil. Carefully add the chicken, skin-side down, and cook for 4 to 5 minutes until golden brown and crisp. Flip the chicken and place in the oven. Cook for about 10 to 15 minutes, or until the internal temperature reaches 165 degrees F. Remove the pan from the oven and remove the chicken from the pan to rest. TIP: Place the chicken skin-side down to ensure crispy, golden brown skin.
  • 5
     
    Place the pan back on the stove over medium-high heat and if the pan seems dry, add a tablespoon of olive oil. 
  • 6
    1 large Shallot (finely chopped)
    2 cups Asparagus (cut 1/8-inch thick on the diagonal) 
    1 cup Peas (blanched) 
    1 cup White Wine 
    1 Lemon (zest and juice) 
    Add the shallot and season with salt and pepper. Cook for 1 to 2 minutes, until just slightly softened. Add 3 tablespoons of the remaining herb butter and swirl the pan to emulsify the sauce. Add the asparagus and peas season with salt and pepper. Toss to warm through. Deglaze with the white wine and reduce by half, about 2 minutes. Take the pan off the heat and add the lemon zest and juice. Taste and adjust seasoning. Serve the chicken with the asparagus and peas.
 
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