Simple and Delicious Chicken with Potatoes and Asparagus

• 3 tablespoons extra-virgin olive oil (EVOO)
• 4 6-to 8-ounce boneless, skinless chicken breast halves
• 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 6 medium red bliss potatoes, cut in half and then thinly sliced
• 1 medium yellow onion, thinly sliced
• 1/2 cup dry white wine (a couple of glugs)
• 1 heaping tablespoon Dijon mustard
• 1 1/2 cups chicken stock or broth (eyeball it)
• 1 pound thin asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

1. Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
2. Season the chicken liberally with half of the thyme and salt and pepper, then add to the hot skillet.
3. Cook the chicken for 5 to 6 minutes on each side until cooked through.
4. Remove the chicken to a plate and cover it with foil to keep it warm.
5. Return the skillet to the burner over medium-high heat; add the remaining tablespoon of EVOO and the 2 tablespoons of butter.
6. Add the sliced potatoes, the remaining half of the thyme, salt, and pepper and cook until lightly browned, about 5 minutes.
7. Add the sliced onions and continue to cook for 3 minutes, stirring occasionally.
8. Add the wine, mustard, and chicken stock and bring up to a bubble, then add the asparagus and continue to cook for 4 to 5 minutes, until the asparagus and potatoes are both tender.
9. Add the parsley and stir to combine.
10. Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

extravirgin olive oil, chicken, thyme, salt, unsalted butter, red bliss potatoes, yellow onion, white wine, mustard, chicken, thin, parsley

Taken from www.epicurious.com/recipes/food/views/simple-and-delicious-chicken-with-potatoes-and-asparagus-374535 (may not work)