LIVING FREE HEALTH AND LIFE

Herbed Chicken With Asparagus, Red Onion And Millet With a White Wine Sauce

• 4 T. olive oil, divided
• 1/2 tsp. dried sage
• 1/2 tsp. dried rosemary
• 1/4 tsp. dried thyme
• dash of salt and pepper
• 4 flattened, boneless chicken breasts (or turkey)
• 2/3 cup white cooking wine
• 1/2 cup chicken broth
• 1/2 large red onion, thinly sliced
• 1 lb. asparagus
• millet, cooked in chicken broth

1. Mix 3 T. oil and spices in flat dish.
2. Dip chicken breasts in oil mixture on both sides.
3. In large skillet, cook chicken breasts on each side until inside reaches 180 degrees.
4. Remove to platter and keep warm.
5. Add wine and broth to skillet and bring to boil, reduce heat and cook until reduced.
6. In another skillet, heat remaining oil, saute onion and asparagus until crisp tender, 5-7 minutes or until desired tenderness.
7. When ready to serve, plate a chicken breast, asparagus, onion, and millet and drizzle white wine sauce over all.