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1
Wash and dry chicken breasts; spread out and flatten between two pieces of waxed paper.
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2
Set aside.
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3
Heat the butter and 1 tablespoon of the oil in a 12-inch, heavy-bottom skillet.
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4
Saute' the asparagus, artichoke hearts, and tomatoes over moderate heat for 5 minutes.
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5
Remove from the skillet and reserve.
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6
Mix together the salt, pepper and onion powder; sprinkle over chicken breasts.
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7
In a shallow dish mix together the rosemary, thyme and breadcrumbs.
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8
Dip the chicken in the egg and roll in the seasoned breadcrumbs.
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9
To the skillet used for the asparagus and artichoke hearts, heat the remaining 1 tablespoon of oil.
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10
Once the oil is hot, add the bay leaves and breaded chicken breasts to the skillet, without crowding the pan.
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11
Saute the chicken for 4 to 5 minutes over medium-high heat, without moving.
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12
Adjust the heat, up or down if needed.
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13
Turn the breasts and continue to saute for an additional 2 to 3 minutes until the chicken is evenly browned and cooked throughout.
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14
Next, add the asparagus, artichoke hearts, tomatoes, shallots, olives and white wine; drizzle evenly with lemon juice.
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15
Cover and lower the heat.
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16
Cook for an additional minute, turn breasts over, cover, and cook another minute - until wine cooks out.
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17
Serve over angel hair pasta with a freshly tossed green salad and warm dinner rolls.
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18
Bueno Appetito!
