Spring Chicken & Asparagus Skillet Recipe

Spring Chicken & Asparagus Skillet

Original Recipe: myfitnesspal.com

INGREDIENTS:

• 1 cup (340g) fingerling potatoes, halved
• 2 tablespoons olive oil, divided
• 4 (4-ounce/113g) chicken breast cutlets
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup (96g) leeks, sliced
• 2 garlic cloves, minced
• 1/2 cup (118ml) unsalted chicken stock
• 2 cups (205g) asparagus, sliced into 2-inch (5cm) segments
• 1 cup (142g) frozen artichoke hearts, thawed
• 1 tablespoon chopped fresh tarragon

DIRECTIONS:

1. Preheat the oven to 400°F (200ºC). Place potatoes in a microwave-safe bowl; cover and microwave on high for 5 minutes.
2. Meanwhile, heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon each salt and pepper. Add chicken to pan; cook until just browned on the bottom, about 2 minutes. Turn the chicken over and cook for 1 minute. Remove chicken from the pan (chicken will not be fully cooked).
3. Add the remaining 1 tablespoon oil to the pan and swirl to coat. Add leeks and garlic; saute for 2 minutes. Stir in chicken stock and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add asparagus, artichoke hearts, potatoes, and tarragon. Nestle chicken into the pan and place in the oven. Bake until chicken is cooked through, about 10 minutes.