Dinner for 2: One Pan Chicken & Asparagus

• 2 boneless, skinless chicken breasts, rinsed and dried
• Salt
• Freshly ground black pepper
• Italian seasoning
• Olive oil
• 1 small red onion, thinly sliced
• 1 tsp. chopped garlic
• 1/2 cup dry white wine
• 1 cup reduced sodium chicken broth
• 1 bunch asparagus, ends trimmed

Liberally season the chicken with salt, pepper and Italian Seasoning on both sides.

Heat a skillet over medium high heat and liberally drizzle with olive oil.  Add the chicken and cook without turning, 6 minutes, until golden brown on one side.  Flip the chicken, add the onion and garlic to the pan and cook, stirring the onions occasionally, 3 minutes.

Add the wine to the skillet and simmer until reduced by half, 3 minutes.  Add the broth and asparagus and return to a boil, reduce heat and simmer 10 minutes, until chicken is cooked through and asparagus is tender.

Enjoy!