Chicken with Browned Butter Asparagus

Directions

1. Season both sides of the chicken fillets with salt and pepper.
2. In a large skillet set over medium-high heat, add 2 tablespoons butter and the oil. When the foam begins to subside, add the fillets and cook the chicken for 8-10 minutes, then flip and cook another 8 minutes or until both sides are lightly browned, the chicken is tender and completely cooked through. Transfer to a clean plate, cover tightly with aluminum foil, and set aside in a warm place while you make the sauce.
3. Using the same skillet set over medium-high heat, add the remaining 2 tablespoons butter, and swirl to melt. Cook for 2-3 minutes until the foam completely subsides and the butter takes on a toasted fragrance. Add the asparagus and simmer, stirring continuously, until they just begin to soften, about 3 minutes. Reduce heat to medium. Add the garlic and cook until fragrant, 30 seconds. Add the peas and cook, stirring until they are heated through and beginning to soften, about 4 minutes. Add the white wine and sage leaves, continue cooking until the alcohol evaporates, about 15–30 seconds. Season with salt and pepper.
4. Uncover the chicken, serve immediately with brown butter asparagus. Delicious with crispy baked potatoes or bread. Enjoy!