Simple Chicken and Veggies

Ok, this is another one of those “I have a ton of veggies that we need to eat up.  Now what do I make?” Threw a bunch of the veggies in a pan with butter and wine, so it was sure to be good!  And anything with capers is a winner in my book.  No matter how full I get, I’ll pick the capers out one by one and eat them (at home with my fingers, restaurant without tablecloths with my fingers, and restaurants with a tablecloth…a friggin fork!).  No man…er caper…left behind!


You may be asking yourself, what’s the deal with the tablecloths?  Read this post.  This dish is meant to be versatile.  You can pretty much adjust any part of the ingredients to your own preference.  Also, if you have any other veggies to throw into the mix, don’t hesitate (unless you’re thinking about adding carrots)!  Cooking should be fun and don’t ever be afraid to experiment.  Anyway, hope everyone has a splendid weekend!  Happy Cinco de Mayo!

Ingredients
2 chicken breasts
3-4 tomatoes, diced
1 bell pepper, diced
2 shallots, diced
2 garlic cloves, minced
capers
1/2 a stick of butter
1/2 cup white wine
thyme
salt and pepper
asparagus, ends trimmed off
1-2 lemons
olive oil

Directions 
-Preheat oven to 400 degrees

-Cover a baking sheet with foil and add the asparagus.  Drizzle some olive oil (just enough to thinly coat the spears) and sprinkle salt and pepper.  Toss the asparagus around to coat and then spread out to an even layer in the pan.  Roast in the oven for 30 minutes.

-Season the chicken with salt and pepper.  Cook the chicken on both sides until cooked through out.  Remove the chicken to a plate and set aside.


-In the same pan/skillet you used to cook the chicken, melt butter on medium heat.  Add the shallots and garlic.  Let them cook until fragrant.  Add the tomatoes and bell pepper, and a pinch of salt, grind of pepper.  

-Add some wine (I had a glass in my hand anyway, decided it was time for a refill, so I literally dumped the rest of my glass into the pan…classy I know) and continue to cook the veggies until the asparagus is finished.  


-Before turning off the heat on the stove add the thyme and capers.  Stir into the mix and spoon the veggies over the chicken.


-Remove the asparagus from the oven and squeeze fresh lemon juice over the top of the spears. Add a portion to each plate.  Enjoy!