Simple dinner recipe perfect for busy weeknights with this chicken scaloppine with roasted vegetables.
Peel carrots and slice into 1/4 inch pieces. Trim asparagus. Set sliced carrots and asparagus on a baking pan. Season vegetables with a pinch of salt and 1 tsp of olive oil. Roast for 20 minutes.
Pound chicken breast with a mallet until it is close to even thickness. Lightly season chicken breast with salt and pepper.
On a medium heated pan add 2 tsp of olive oil. Pan fry chicken breast for about 3-5 minutes each side until meat temperature reaches 165F.
Mince garlic and parsley. Core and diced tomato.
On the same medium heated pan, add 1 tsp of olive oil and cook garlic until golden brown. Add white wine and let it boil for 1 minute. Turn off the burner and add butter, minced parsley, and diced tomato. Add a pinch of salt.
Plate chicken and roasted vegetables. Garnish chicken with white wine sauce.