Herbed chicken breasts with asparagus and soft-cooked eggs

2 pasture-raised organic eggs
Two 6-ounce boneless skin-on chicken breasts
Fresh flat-leaf parsley
Fresh thyme
1 tablespoon unsalted butter (optional)
6 ounces asparagus
2 scallions
1 lemon
1 tablespoon whole grain mustard

Cook the eggs
Bring a small sauce pot of water to a boil; fill a small bowl with ice water. Carefully lower the eggs into the boiling water; cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the chicken.

Prep and cook the chicken
Pat the chicken dry with a paper towel; season generously with salt and pepper.
Strip the parsley leaves from the stems; finely chop the leaves.
Strip the thyme leaves from the stems.
If using the butter, in a small bowl, stir together the butter, parsley, and thyme. Season with salt and mix well. Spread the herb butter under the chicken skin.
If not using butter, tuck the parsley and thyme under the skin.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down; cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a plate. Do not wipe out the pan.
While the chicken cooks, prepare the asparagus and scallions.

Prep and cook the asparagus and scallions
Snap off the woody ends from the asparagus.
Trim the root ends from the scallions.
In the same pan used for the chicken, if dry, add 1 tablespoon oil; warm over medium heat. Add the asparagus and scallions in a single layer; season with salt and pepper. Cook, turning occasionally, until the asparagus is browned and the scallions are crisp-tender, 3 to 5 minutes.
Transfer the asparagus to a plate and the scallions to a cutting board. Let the scallions cool slightly and coarsely chop.
While the asparagus and scallions cook, prepare the vinaigrette.

Make the mustard-lemon vinaigrette
Juice half the lemon; cut half into wedges for garnish.
In a small bowl, stir together the mustard, 2 teaspoons lemon juice, and 1 tablespoon oil; season to taste with salt and pepper.

Transfer the chicken and asparagus to individual plates. Gently cut the eggs in half crosswise over the asparagus; drizzle with the vinaigrette. Garnish with the scallions; serve with the lemon wedges.

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