Chicken With Carrots And Asparagus - cooking recipe

Ingredients

4 cups water
salt
8 fresh asparagus spears, trimmed and tough base discarded
1 carrot, cut in julienne strips
2 boneless skinless chicken breasts, cut in half (about 1 1/2 pounds)
fresh ground black pepper
2 tablespoons flour
2 tablespoons butter, divided
1 tablespoon olive oil
1 tablespoon shallot, minced
1/2 cup dry white wine
1 tablespoon tomato paste
1/4 cup chicken broth
2 tablespoons heavy cream

Preparation

Bring 4 cups of salted water to a boil. Drop in asparagus and carrots and cook about 4 minutes until crisp tender. Do not overcook. Drain and set aside.
Season the chicken with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat. Place chicken in skillet and cook about 4 minutes on each side until golden brown. Cover and cook an additional 4 to 5 minutes until done. Remove chicken to a warm serving platter.
Add shallot to skillet, stir and cook briefly. Add wine and cook until reduce by half. Add tomato paste, chicken broth, and cream, stirring to combine.
Heat 1 tablespoon butter in another skillet and add asparagus and carrots to combine and coat with butter. Arrange around chicken on serving platter. Pour wine sauce over chicken and serve.