CHICKEN WITH SPRING VEGETABLES

Chicken with Spring Vegetables image

Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch baby carrots, greens trimmed, halved lengthwise if large
1 small bulb fennel, halved lengthwise and cut into 1/2-inch-thick wedges
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch asparagus (preferably thin), ends trimmed
3 skinless, boneless chicken breasts (8 to 10 ounces each)
1/3 cup dry vermouth or white wine
1/4 cup heavy cream
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh parsley
1 teaspoon white wine vinegar

Steps:

Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.

Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams