Chicken Saute with Pine Nuts

Serves 4

2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound skinless, boneless chicken, breast
2 tsp olive oil
4 teaspoons pine nuts
1 pound asparagus
2 medium shallots, chopped
2 garlic cloves, minced
2 Tbsp fresh tarragon, chopped
1 cup fat-free, reduced-sodium chicken broth
1/8 tsp black pepper, or to taste

1. Preheat oven to 400ºF.

2. In a flat dish or plate, stir together flour, salt and pepper. Dredge chicken in
flour, coating both sides and patting off excess. In a large, nonstick skillet, warm olive oil over medium-high heat. Add chicken and sauté on both sides until nicely browned. Transfer chicken to a baking sheet and place in oven until cooked through, about 8 minutes.

While chicken is baking, make asparagus and pine nut topping:

3. Reduce heat to medium and add pine nuts to pan. Sauté until golden brown, about
2 minutes. Add asparagus, shallots and garlic; sauté until tender, about 4 minutes. Remove from pan and set aside.

4. Add tarragon and chicken broth to pan and boil until broth is reduced by half. Return vegetables to pan, season with pepper and stir to heat. Set each breast on a plate and top with asparagus mixture. Serve immediately.

Served with orzo with parmesan cheese.

Results: Yum! This was so good. The pine nut/shallot sauce was so flavorful. Very simple to make, although it does require constant attention.

Recipe from Weight Watchers