Creamy Chicken and Asparagus

This is an adapted recipe from the Rachel Ray 365: No Repeats Cookbook.  I can't say this is my favorite cookbook, but it is useful for getting a meal on the table fast from time to time.  The ingredients are often ones that you have around, and substitutions usually work out well.  The original recipe called for this to be served baked into a buttered French baguette.  I substituted some rice pilaf, but think it would be pretty good served over mashed potatoes or even as a modified shepherd pie type affair.

This recipe reminds me a lot of those secret mom recipes that involve a can of cream of chicken or mushroom as the secret ingredient - it is ridculously good...but not ridiculously good for you:)

Serves 4

4 tbsp extra-virgin olive oil
1 large yellow onion, thinly sliced
3 garlic cloves, chopped
1 tbsp fresh thyme
Salt and Pepper
1 tbsp butter
4 6 oz boneless, skinless chicken breast halves (24 oz of chicken is 1.5 lbs)
1/2 cup fresh parsley (I had none on hand, the dried stuff just gave some color)
2 tbsp AP flour
1/2 cup dry white wine
1 cup chicken stock or broth
1/4 cup cream
1 bunch asparagus, ends trimmed, cut into one inch pieces (frozen would be fine, and frozen green beans would probably be good too)
1 cup grated Gruyere Cheese (I used less, and Romano instead)
2 tbsp plain bread crumbs
4 thin slices black forest ham, chopped (I used 4 pcs of bacon from Wolf Creek Farms)

Preheat a large skillet over medium high heat with 2 tbsp of olive oil.  Add onions, thyme, and garlic, season with salt and pepper and cook until browned, 5 to 8 minutes.  Remove onions from pan, add remaining 2 tbsp of olive oil and 1 tbsp butter.  Add chicken.  Season with salt and pepper, and cook until lightly browned, 3-4 minutes on each side.

Add browned onions back to skillet with chicken.  Dust with flour, and cook 1 minute.  Whisk in white wine, stock, and cream.  Bring to simmer.  Add the asparagus and cook 2-3 minutes.  Stir in parsley and ham/bacon.  Stir in cheese and bread crumbs.  Serve over rice, potatoes, or french baguette.  Enjoy!