A tasty chicken dish that always pleases.

Ingredients

• 1 shallot
• 2 cloves of garlic
• 1/4 cup extra virgin olive oil
• 1/4 cup butter
• 1 cup sliced, white mushrooms (you may also use crimini)
• 1/2 pound fresh, green asparagus
• 4 chicken breasts
• 1 cup dry white wine
• 4 fresh sage leaves (or 1/2 tsp dried sage)
• salt
• fresh ground pepper
• 1/4 cup fresh, chopped, parsley

Directions

1. Place half the oil and half the butter in a large skillet, over low heat
2. Peel and chop the shallot and garlic, then add the shallot to the butter/oil when hot.
3. Gently cook until the shallot is translucent
4. While the shallot is cooking, slice the mushrooms
5. Add the garlic and sauté with the shallot for a minute
6. Add the mushrooms and raise the head to medium, gently sauté for just a few moments, don't over cook
7. Remove and set the mushrooms, shallot, and garlic aside
8. Place the remaining oil and butter in the skillet, heat over medium-low heat
9. Salt and pepper the chicken breasts
10. Place the chicken in the skillet and brown on each side over medium heat
11. Place sage and parsley in skillet and add the wine
12. Add the shallots, mushrooms, and garlic to the chicken, cover the skillet, and let the chicken simmer over low heat for 20-30 minutes (this will depend on the size of your chicken pieces)
13. Clean the asparagus, cutting off the bottom inch (or any purple), then cut the stalks into 2 inch lengths
14. Add the asparagus to the chicken and cook for 10 minutes

Note: Serve with a simple pasta. If you are are going low carb, try Zucchini with Walnuts as an additional vegetable.

Paula Laurita
Italian Food Host

Bella Italian Food Recommends

Sabatier Precision 38-Piece Knife Block and Tool Set

Utensil holder, serving spoon, slotted spoon, skimmer, spaghetti server, soup ladle, small slotted spatula, large slotted spatula, slotted turner, and serving fork; 1/4, -1/2-, 3/4-, and 1-cup measuring cups; 1/4-, 1/2-, and 1-teaspoon and 1-tablespoon measuring spoons; 8-inch chef's knife, an 8-inch bread knife, an 8-inch slicer, an 8-inch filleting knife, a 6-inch boning knife, a 6-inch cleaver, a 5-inch utility knife, a 3-1/2-inch parer, eight 5-1/2-inch steak knives, a 6-inch fork, kitchen shears, and a sharpening steel; 19-slot wooden knife block.