Nothing says spring to me like seeing fresh radishes, peas, and spring onions at my local supermarket. It evokes a certain nostalgia for my childhood days as it makes me think about the many variations of salads that my mom used to make using these ingredients. Especially around Easter, we would always have okroshka (окрошка), which is a cold soup of raw vegetables like cucumbers, radishes, spring onion, combined with boiled potatoes, eggs, and bologna. Always served cold as it was a “warmer season” type soup.
Unfortunately I wont be making any okroshka this year as we’ll be traveling for Easter but I have been enjoying seasonal produce the last couple weeks, like sugar snap peas, beets, and asparagus. Asparagus is one of the vegetables that’s available year round but seems to pop up a lot more around spring time.
I remember the first time I cooked asparagus when I was about 16 years old. I was making asparagus risotto for my family and overcooked the asparagus to a point that it was like a paste. Major fail but I must say, I made progress with my cooking throughout the years 🙂 and now it’s of my families favorites as it’s easy to make and tastes absolutely delish!
Creamy Basil Chicken with Asparagus is all about spring flavors! Tender thin chicken cutlets wrapped in prosciutto and sautéed with crisp pieces of asparagus. Then simmered in a creamy, basil pesto sauce and served over hot fluffy mashed potatoes. Makes my stomach growl just thinking about it! Creaminess and freshness of the basil pesto is definitely the love of two opposites. I top mine off with fresh torn basil leaves.
- 1 lb. (2) chicken breast, cut in half lengthwise to make four thin pieces
- 2 Tbsp. flour
- 4 slices prosciutto
- 2 Tbsp. coconut oil
- 1 bunch asparagus, cut into 2" pieces
- ⅓ cup basil pesto
- ½ cup heavy cream
- salt and pepper
- Pat chicken dry with paper towel and season lightly with salt and pepper.
- Wrap each chicken cutlet with a slice of prosciutto and rub with flour on both sides.
- In a large skillet over medium heat, heat 1 tablespoon of coconut oil and when hot add chicken breasts. Cook 5 minutes on each side or until golden brown. Remove to a cutting board.
- To the same skillet, add the remaining 1 tablespoon of coconut oil and asparagus. Cook covered until tender crisp about 5 minutes.
- Meanwhile, dice the chicken into 1" pieces and add to the asparagus, along with the basil pesto and heavy cream. Simmer for 3-4 minutes.
- Serve over smashed potatoes.
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