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What could be more flavorless and benign than the uberpopular boneless, skinless chicken breast? We rarely buy them at the market. But today, while out shopping for more local asparagus, there were two small, delicate breasts that spoke us. Into our shopping bag they went, along with a big handful of fat spears. We dusted the chicken in Wondra flour, and quickly pan-fried them in butter and a splash of olive oil until they were just browned and still juicy inside. We piled on warm asparagus then a tender salad of dandelion leaves, tendrils of micro agugula, chives, and pansy petals on top. Chicken breasts all dressed up for spring! Delicious.


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