April 8th, 2012
Excerpted from New Italian Cooking by Scott Conant, with Joanne McAllister Smart. Copyright © 2005. Excerpted with permission of Random House of Canada Limited . All rights reserved.
Preheat oven to 300 F.
Pound each chicken breast lightly with a meat pounder at its thickest end for an even thickness. Season both sides with salt and pepper.
In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onion and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Increase heat a little and add asparagus, peas and tarragon, adding up to another tablespoon of olive oil, if necessary. Season with salt and pepper. Cook, stirring occasionally, until asparagus is tender, about 8 minutes.
Meanwhile, heat 2 tablespoons of olive oil in another oven-proof sauté pan over medium-high heat. Add chicken breasts, lower heat a little, and cook, turning chicken once, until browned on both sides, about 10 minutes. Remove from heat, but keep chicken inside.
Spoon vegetables on top of chicken.
Top vegetables with a single layer of cheese to cover. Put pan in oven to melt cheese and finish cooking chicken, 5 minutes. Serve on warm plates with extra vegetables and any juices.