A Convergence in the Pan, Chicken with
Asparagus, Bacon, and Olives

An easy weeknight dish that can be adjusted using white or red wine, depending on what you are serving with dinner. Serves 2, but you can make enough for 4 or 6, just double or triple the recipe.

2 boneless and skinless chicken breasts
Salt and freshly ground black pepper
6 slices bacon, roughly chopped
10 medium-sized asparagus spears, trimmed
16 cherry tomatoes
5 Kalamata Olives
Small handful of basil
2 teaspoons of butter
Splash of Convergence Vineyards Mourvedre

Slice the chicken into 3 finger sized pieces, but ensure that you keep it as one piece, fan it out.  This will help the chicken cook much faster.  Season with salt and pepper.

Heat a medium-sized frying pan, add some olive-oil, and brown the chicken on all sides.  Place the bacon around the chicken to brown at the same time.  Turn up the heat and add the asparagus, tomatoes, olives and basil, and butter, sauté for 30 seconds to a minute, just until the butter melts. Turn off the heat and add a splash of wine to make a sauce, squishing a few of the tomatoes to finish it off.

Serve with a sprig of basil and a nice glass of Convergence Vineyards Mourvedre.
Recipe courtesy of Jamie Concannon of Convergence Vineyards