Ingredients

(Serves 4)

Chicken

800g chicken breasts, cut into steaks

2 Tbsp flour

1 Tbsp butter

2 cloves garlic, minced

½ cup white wine

1 ½ cups chicken broth

1 cup cream

4 Tbsp basil pesto (I used basil pesto but sundried tomato would be amazing)

Greens

400g asparagus, woody ends trimmed

1 Tbsp butter

To Serve

1 lemon, cut into wedges

1 cup pea tendrils (you could use fresh basil or rocket here too)

Prep It

Bring a medium pot of salted water to the boil for asparagus.

Pat chicken breasts dry and cut into steaks. Place hand flat on top of chicken and with a sharp knife, slice through horizontally. Season with salt and pepper and toss in a bowl with 2 Tbsp flour.

Mince garlic and set aside. Cut lemon into wedges. Trim ends from asparagus and set aside - THATS IT!

Cook It

Heat a drizzle of oil in a large fry-pan on medium-high heat. Add chicken and cook for about 2 minutes each side, until nice and golden. Transfer to a plate. It wont be cooked just yet, we will finish cooking shortly.

Keeping the pan on the heat add 1 Tbsp butter and your 2 minced garlic cloves. Cook for about 30 seconds, until fragrant. Add ½ cup white wine and cook for a further 30 seconds, until almost all evaporated. Add 1 ½ cups chicken broth and bring to the boil. Reduce heat to medium and simmer for 4-5 minutes, until reduced by half. Return chicken and any juices and add 1 cup cream. Bring to a simmer and cook for a further 4-5 minutes, until again reduced by about a half. Remove from heat stir through pesto until nice and combined, taste it and season with salt if needed and freshly cracked pepper.

While the chicken cooks, cook asparagus in boiling water for about 3 minutes, until bright green and tender. Drain, return to pot with 1 Tbsp butter and season liberally with salt and pepper. Keep warm for serving.

Eat It

Serve chicken with asparagus sprinkled with pea tendrils. Serve lemon on the side for squeezing over before eating!