Creamy Baked Chicken and Asparagus

Season the chicken on both sides with the salt and pepper. Sprinkle with the flour and flip to coat both sides.

Place a large ovenproof skillet or saute pan on the stovetop and turn the heat to medium-high. Add the oil and butter. When the butter is melted and starts to bubble, add the chicken breasts to the pan. Cook until one side is golden brown, about 5 minutes. Turn the chicken breasts and cook 1-2 minutes on the other side.

Add the shallots to the pan, stirring them into the fat. Cook until softened, 1-2 minutes. Pour in the wine or lemon juice and let it bubble for 30 seconds. Add the broth and bring to a simmer. Remove the pan from the heat.

Scatter the asparagus pieces around the chicken breasts. Spoon blobs of creme fraiche evenly around the chicken. If you're using cream instead, pour it over the chicken. Put the herb sprigs on top.

Bake the chicken 15 minutes, or until the pan juices are bubbling and the chicken is firm and cooked through. Remove the herb sprigs.

Sprinkle the chicken with chopped thyme or tarragon and serve.