One-Pan Spring Chicken with Asparagus and Edamame [1]

3 tbsp. all-purpose flour

kosher salt

4 boneless, skinless chicken breasts

2 tbsp. olive oil

1 small red onion

1 clove garlic

0.50 c. dry white wine

1 c. low-sodium chicken broth

1 lb. asparagus

1 c. frozen edamame

2 tbsp. Chopped fresh dill

1 tbsp. sour cream

1 tbsp. fresh lemon juice

Steamed new potatoes or crusty bread

1

In a shallow bowl or pie dish, whisk together the flour and 1/2 teaspoon each salt and pepper. Coat the chicken breasts in the flour mixture.
2

Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on one side, 4 to 6 minutes. Turn the chicken, add the onion and garlic and cook, stirring the onion and garlic occasionally, for 3 minutes.
3

Add the wine to the skillet and simmer, scraping up any brown bits, until reduced by half, 1 to 2 minutes. Add the broth, return to a boil, then reduce the heat and simmer until the chicken is cooked through, 5 to 6 minutes more.
4

Two minutes before the chicken is done, add the asparagus and edamame to the skillet and cook, stirring occasionally, until just tender.
5

Remove from heat and stir in the dill, sour cream, and lemon juice. Serve with potatoes or crusty bread, if desired.

Cooks Note

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