4 (6 to 8 ounce) boneless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons flour
4 tablespoons olive oil
4 tablespoons cold butter
3 garlic cloves, thcikly sliced
1/8 teaspoon red pepper flakes
1 teaspoon thyme
1/2 pound asparagus cut into 1/4 inch pieces. (If spears are fat, cut in half lengthwise before cutting into pieces.)
1/2 cup honey-glazed ham, cut into small dice
1/2 cup white wine
1/2 cup Chicken Stock
Remove the chicken tenderloin, the thin tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, widthwise across the grain. Pound the slices lightly between 2 pieces of plastic wrap to a thickness of 1/4 inch. Sprinkle both sides of the chicken pieces with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and dust with the flour, shaking off any excess.
Heat 3 tablespoons of the olive oil and 1 tablespoon of the butter in a large saute pan set on high heat until the olive oil starts to sizzle, about 2 minutes. Add the prepared chicken slices in one layer and cook 1 minute on each side, until lightly browned. You may need to brown the chicken in 2 batches depending on the size of the pan. Transfer the chicken to a plate and set aside.
Add the remaining olive oil to the same pan set on high heat. Cook the garlic, red pepper flakes, thyme, asparagus and ham for 1 minute, stirring well. Pour in the wine and boil until reduced by half, about 1-2 minutes. Stir in the chicken stock and the remaining salt and pepper and bring to a boil. Cook for 1 minute. Return the browned chicken to the pan to reheat for 1 minute. Remove the pan from the heat and transfer the chicken to serving dishes. Stir the remaining butter into the sauce to thicken. Top the chicken with the sauce and serve.
Wine Suggestion - Semillin-Chardonnay