Chicken Sauté with Asparagus, Cherry Tomatoes & Lemon Pan Sauce

H wanted chicken, and I decided to try it out this recipe from a cooking magazine. It made a tasty and a quick and simple dinner for the family.

Recipe by M Driscole:

2 medium-size boneless, skinless chicken breast halves, cut into chunks
Kosher salt and freshly ground black pepper
2 tbs, plus 2 tsp olive oil
8 grape tomatoes, halved
6 medium asparagus spears, ends trimmed, cut into 2-inch pieces
3 large cloves garlic, minced
6 tablespoons water or homemade chicken broth
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into pieces
1 tablespoon minced fresh basil (I used Thai Basil)
lemon zest for garnish

Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a medium sauté pan over medium-high heat. Add the tomatoes and asparagus and cook, stirring occasionally, until the tomatoes have softened and the asparagus is golden brown around the edges, 2 to 3 minutes. Transfer to a medium bowl. Heat another 1 tablespoon oil in the pan and add the chicken. When the underside of the chicken has turned deep golden brown, (about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes. Add the chicken to the bowl of vegetables.

Reduce the heat to medium and heat the remaining 2 teaspoons oil in the pan. Add the garlic, cooking until golden brown, about 1 min. Add the water or broth and the lemon juice, using a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Simmer for 3 minutes. Reduce the heat to medium low and stir in the butter. Return the chicken, asparagus, tomatoes, any juices, and the basil to pan. Season with salt and pepper to taste. Serve immediately.