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    Chicken Braised in Pimentos and White Wine with Asparagus Recipe

    (serves 6)

    3 tb extra virgin olive oil
    6 ea boneless, skinless chicken breasts
    1 tb kosher salt
    1 tsp ground pepper
    1/2 cup yellow onions, diced
    1 tb chopped garlic
    1/2 cup white wine
    1 lb roasted red peppers, diced
    1 ½ cups low fat chicken stock
    1 lb asparagus, sliced across.
    3 tb fresh rosemary, chopped


    1. Heat the olive oil in a pan over medium heat.
    2. Season the chicken with salt and pepper.
    3. Sear the chicken in the hot pan until golden on both sides. Remove chicken breasts. Keep warm.
    4. Add the onions and garlic to the pan.
    5. Sauté onions and garlic until soft. NO COLOR.
    6. Add the wine to the pan and allow it to simmer for a minute or so.
    7. Stir in the roasted peppers, stock and salt.
    8. Bring to a boil then reduce heat to a simmer.
    9. Add the chicken back to the pan.
    10. Cover the pan and allow the chicken to cook for 12-15 minutes.
    11. Stir in the asparagus. Place cover back on pan and cook for 5 minutes longer.
    12. Check and re-season as desired.
    13. Stir in the rosemary and serve.

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