Tarragon Chicken Breasts with Crab and Asparagus

BY CHEF JOHN ASH 

Pair these chicken breasts with our Sonoma Coast Chardonnay when entertaining for an impressively easy meal.

INGREDIENTS

1/2 lb thin asparagus, trimmed

1 c chicken broth

2 tbsp chardonnay

2 tbsp shallots, minced

1/2 tsp anise seed

2 boneless, skinless chicken breasts, halved and pounded flat

1 tbsp fresh tarragon, minced

1/2 lb fresh crabmeat

1 tbsp unsalted butter

1/4 c heavy or whipped cream

Salt and pepper to taste

INSTRUCTIONS

1. Combine the chicken broth, chardonnay, salt, pepper, shallots and anise seed in a non-reactive skillet over high heat, bringing the mixture to a boil. Add the asparagus and simmer until tender, about 2 minutes. Remove and set aside in a warm oven. Reduce the heat to low and add the chicken breasts to the liquid. Cover and simmer for 7 minutes or until the breasts are done.

2. Remove the chicken breasts and keep them warm with the asparagus in the oven. Increase the heat to high and bring the liquid in the pan to a boil until it becomes sauce-like and is thick enough to coat the back of a spoon. Add the crabmeat and cook just a minute to heat through.

3. Remove the pan from the heat and whisk in the butter, cream, and fresh tarragon. To serve, arrange the asparagus on a warmed plate. Place a chicken breast on top of the asparagus. Place a piece of crab on the chicken and spoon sauce around the plate. Serve immediately.