Chicken with Asparagus and Edamame Beans

Chicken is probably one of the most versatile types of meat around. The possibilities and recipes are endless. Because of the versatility of chicken, we tend to eat a lot of it. That also means I am always on the lookout for new and exciting ways to prepare it.

I came across a new recipe that was just perfect for a summertime meal. It included asparagus and edamame beans. I love edamame beans, but I have to admit, I don’t cook with them all that often. Partly because I am not always sure what to do with them. But they worked very well in this recipe.

Chicken with Asparagus and Edamame Beans

3 TBSP flour

salt & pepper to taste

1 1/2-2 lbs chicken breasts

olive oil and lemon or lime olive oil oil (optional) for cooking

1/2 red onion, sliced very thin

1 TBSP garlic

1/2-3/4 cup dry white wine

1 cup chicken broth

1 cup edamame beans

1 lb asparagus cut into 1-1 1/2 inch spears

2 TBSP fresh dill, chopped

1 TBSP sour cream

1 TBSP lemon or lime juice

red pepper flakes, to taste, optional

Combine the flour and salt & pepper and mix well, then coat the chicken breasts completely. Get the oil nice and hot in a large skillet and add the chicken. Cook for about 4-6 minutes per side, or until golden brown on both sides.

Add the onions and garlic and mix together well. Cook for about 3 minutes, stirring often.

Add the wine and continue to cook for about 2 minutes, stirring the bottom to get all the scraps. Then add the chicken broth. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 6-7 minutes.

Around the last 3 minutes of the cooking process, add the edamame beans and the asparagus and continue to cook, stirring frequently.

Once the chicken is cooked, remove from the heat and add the sour cream, lime or lemon juice and the fresh dill and incorporate into the sauce and adjust the seasoning as needed. I also added a bit of red pepper flakes. I used lime juice because that is what was the most readily available at the time, and it came out great. Though I actually prefer lime juice to lemon juice for a lot of things too.

I served it all on top of wild rice, with a crusty ciabiatta on the side, as well as a glass or two of a chilled vermiento white wine, though any cool, crisp white wine will do very nicely.

This dish is just loaded with summer goodness. It was very tasty and made even more enjoyable by dining al fresco, out on our beloved deck.

Stay cool, stay safe and stay well Everyone. Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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